Zhongzhong hokkaido - 18 hours cold storage fermentation(zhong zhong bei hai dao xiao shi leng cang fa jiao )

Zhongzhong hokkaido - 18 hours cold storage fermentation

Introduction:

Production steps:

The first step: the main material is medium materials; beat to roll up stage, add butter, mix evenly; hair 2.5-3 hours, this time do is 18 hours cold fermentation.

Step 2: refrigerate for 18 hours and ferment the medium seed.

Step 3: the ingredient material is the main dough material, and the medium material is torn into small pieces and mixed with the main dough material to smooth dough.

Step 4: add butter and stir until finished. That is, large pieces of tough film can be pulled out.

Step 5: continue laughing for 10 minutes.

Step 6: exhaust, split, round and relax for 15 minutes.

Step 7: roll it into an oval shape.

Step 8: roll up and relax again for 15 minutes.

Step 9: roll it out again.

Step 10: roll up.

Step 11: molding.

Step 12: put in the oven, put a bowl of boiling water, and finally ferment.

Step 13: send it to the full 8 minutes of the mold, and it can be put into the furnace.

Step 14: 180 degrees for about 35 minutes.

Step 15: tear while it's hot and look at the tissue.

Materials required:

High flour: 500g

Sugar: 15g

Yeast: 3 G

Milk: 160g

Light cream: 140g

Protein: 35g

Butter: 10g

Salt: 6 g

Milk powder: 30g

Note: if I roll twice into the mold this time, I can roll once; the finished product of the first time is soft, and the tissue of the second time is fine.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zhong Zhong Bei Hai Dao Xiao Shi Leng Cang Fa Jiao