Chinese wolfberry nut toast (milk flavor)(gou qi guo ren tu si nai xiang wei )

Chinese wolfberry nut toast (milk flavor)

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: add appropriate amount of warm water to dry yeast to make yeast water.

Step 3: flour, salt, milk powder.

Step 4: add appropriate amount of yeast water and knead into a smooth dough. (water should be added slowly, not all at once, so as to avoid wet and sticky dough)

Step 5: in the process of kneading, timely stretch the dough. At this time, the dough is not easy to stretch very thin, and a little thinner will tear out many cracks. You can add butter at this time

Step 6: add butter and continue to knead until smooth.

Step 7: in the process of kneading, the dough should also be timely stretched until it reaches the complete stage. (in the complete stage, when the dough is stretched very thin, it is not easy to poke through. Even if it is poked through, the hole is a neat round hole.)

Step 8: cover the dough with plastic film and ferment at 28 ° for about one hour (the fermentation time depends on the temperature).

Step 9: when the dough is fermented to twice the size, it will not collapse or retract under the hand, that is, the fermentation is completed.

Step 10: divide the fermented dough into small dough of uniform size, exhaust air, knead round, and ferment in the middle for 15 minutes.

Step 11: after fermentation, take a small dough, wrap a few melon seeds and knead them.

Step 12: according to the width of the Tusi mold, roll it into an oval long piece.

Step 13: pack a few bubbles of Lycium barbarum.

Step 14: roll tight from top to bottom.

Step 15: roll it all up and code it into the toast box.

Step 16: last fermentation for 40 minutes. When the toast box is 9 minutes full, cover it. (the bowl of water in the oven is put during fermentation and needs to be taken out during baking) after preheating for 10 minutes, put it in the oven and bake at 160 ° for 35 minutes. (increase or decrease according to different ovens)

Step 17: cut back and demould after baking.

Step 18: the toast is soft and easy to slice after cooling.

Materials required:

High gluten flour: 200g

Medlar: Several

Melon seed kernel: Several

Dry yeast: 7.5ml

Baked milk powder: 10g

Butter: 20g

Warm water: moderate

Egg: one

Sugar: 30g

Salt: 1 / 2 spoon

Note: 1, do toast dough need to knead to complete stage, if it is bread knead to expansion stage. 2. When the dough reaches the complete stage, it is necessary to stop kneading, so as not to break the gluten, lose the elasticity of the dough and make the bread taste bad. 3. Invaginated material can be according to their own preferences, nuts, Jam class can be. 4. In step 14, roll tightly, otherwise there will be holes in the internal tissue of the toast.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Gou Qi Guo Ren Tu Si Nai Xiang Wei