Chinchilla bread(long mao mian bao )

Chinchilla bread

Introduction:

Production steps:

Step 1: soften the butter in the pineapple peel, stir smoothly, add the powdered sugar, stir evenly, then add the egg liquid in three times, stir evenly, finally add the low gluten flour, knead into a ball, and put it in the refrigerator for 30 minutes

Step 2: mix the ingredients except butter in the dough and knead until the film is formed, then add butter and knead until the expansion stage

Step 3: ferment the dough to twice the size at room temperature

Step 4: take out the fermented dough, divide it into 50g, roll it round and let it relax for 10 minutes

Step 5: take a dough and shape it into an egg

Step 6: take another 2 pieces of 2G dough to make ears and 2 pieces of 3G dough to make feet

Step 7: take 10 grams of pineapple peel and roll it into pieces between two pieces of preservative film, then cover it on the dough to make the belly of chinchilla (don't roll it too big, I roll it too big here, cover the whole dough, just put it in the middle)

Step 8: ferment to twice the size, and then put it into a preheated 180 degree oven for 20 minutes (my oven temperature is low, according to my oven setting time)

Step 9: just draw eyes, beard and belly lines

Step 10: I've made two more. I dare not make my belly too big this time. Do you want to look better

Materials required:

High gluten flour: 150g

Water: 70g

Fine granulated sugar: 30g

Milk powder: 1 tablespoon

Egg liquid: 1 tablespoon

Salt: 1 / 4 teaspoon

Yeast: 1 teaspoon

Butter: 15g

Low gluten flour: 30g

Powdered sugar: 15g

Note: in fact, this is not like the chinchilla bread. The operation is wrong. The belly roll is too big, leading to the head position is small. I hope you can make a more lovely chinchilla

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Long Mao Mian Bao