Welcome the year of the goat(xi yang yang mian bao xi qi yang yang ying yang nian )

Welcome the year of the goat

Introduction:

"Pleasant sheep, beautiful sheep, lazy sheep, although I'm just a sheep, I can't imagine sheep's intelligence Today is the last day of the year of the horse, we usher in a new year - the year of the sheep. It's so happy. It's almost new year. Unconsciously, it's another year. There are happy and unhappy in this year. Tao Ma's biggest harvest in this year is that she has gained a lot of good friends who love baking. All the friends are good. In such a group of friends, Tao Ma has grown up a lot, learned a lot, experienced a lot of unhappy things, learned to look down on a lot of things, and put it down Many things, such growth, let me feel very happy Oh! The new year is coming. Tao Ma has made lovely sheep bread and wrapped it with red bean stuffing. Happy new year to you. Ha ha, I hope we can have more delicious snacks and home dishes in the new year. Tao Ma's new year dishes are ready to start. I hope you can like them too! In the new year of the sheep, I hope you are in good health! Good luck in the year of the sheep, happy every day like pleasant goat

Production steps:

Step 1: except for red bean stuffing and dark chocolate, knead all the ingredients, including the old dough (the remaining dough from the last toast, that is, the old dough itself has salt and sugar). Knead the dough first, then add butter, and then knead it by hand until the film can be pulled out, and the surface is smooth and not sticky.

Step 2: knead the dough surface smooth, you can pull out a more solid film.

Step 3: put the dough into the fermentor, 39 degrees to 2.5-3 times the size.

Step 4: take out the dough, pat it a few times, and let out the air inside.

Step 5: divide the dough into 6 pieces, which weigh about 55g. Roll them round and relax for 15 minutes.

Step 6: roll the loose dough into a large circle and divide it into five parts of the process map with a knife.

Step 7: then shape the 4 parts into a picture.

Step 8: put the right amount of red bean stuffing above the large semicircle.

Step 9: fold in half and close the mouth. (the first one cut a little edge according to the original plastic method, and later found that it's OK not to cut, so we close the mouth and don't need to cut.).

Step 10: then combine the sheep dough according to the picture, and the shape of a sheep will come out.

Step 11: put all the sheep bread germs on the non stick baking tray, put a bowl of boiling water into the oven (I only have about 2 degrees room temperature here, so I use boiling water, usually when the room temperature is high, warm water will do), put the non stick baking tray into the oven, close the oven door, and ferment for the second time.

Step 12: ferment for about 1 hour. If the water is cooled in the middle, you can change a bowl of water. Under the condition of maintaining a certain temperature and humidity, send it to 2.5 times the size.

Step 13: while making dough, let's make crispy dough! Raw materials: butter 22G, sugar 15g, low powder 35g. To make crispy granules: soften the butter until it is softer than when it needs to be whipped, add sugar, mix well, then add low flour, and rub with both hands.

Step 14: brush the surface of the bread germ with egg liquid, and sprinkle crispy grains in the middle of the sheep's body.

Step 15: preheat the oven 180 degrees, use the baking net, put the middle and upper layers, and bake for 12-15 minutes.

Step 16: until the surface of the bread is golden and colored, take it out and put it on the baking net to cool.

Step 17: the melted dark chocolate can be eaten with small eyes.

Step 18: this kind of bread with crispy grains is the most delicious when it is roasted and cooled. After putting crispy grains for a long time, it will be a little soft, not so delicious.

Materials required:

High gluten flour: 135g

Old dough: 100g

Egg: 20g

Milk: 30g

Water: 30g

Red bean stuffing: right amount

Dark chocolate: moderate

Sugar: 25g

Salt: 1.5g

Yeast: 2.5G

Butter: 5g

Note: 1, now the weather is cold, friends with fermentation tools can use fermentation tools, no, put hot water in the oven, you can ferment, but easy to cold, water cooling, remember to change a bowl of new hot water ha. 2. The dough of the shaped bread should not be too sticky and soft, which is not easy to shape, and it is easy to deform when it comes out, so the liquid volume is used as reference. You can leave 10 grams of water to watch the state of the dough and decide whether to put it or not. 3. This time, the old dough is used in the bun, because Tao Ma just has the rest of the old dough. If she doesn't have it, convert it into the total amount of flour she wants to make according to her own proportion. This amount makes six buns. It's suggested that you make flour less than 200 grams. The shape is relatively slow. It's easy to make too much dough in the front, and the back hasn't been shaped yet. The baking temperature and time of different ovens are different. The time and temperature are only for reference. You can adjust the temperature and time according to your own oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xi Yang Yang Mian Bao Xi Qi Yang Yang Ying Yang Nian