Still learning to bake(yi ran xue hong bei guo jiang pai bao )

Still learning to bake

Introduction:

Production steps:

Step 1: 350 grams of high gluten flour, 40 grams of sugar, 40 grams of eggs, 160-170 grams of milk (add as appropriate), 4.5 grams of yeast, 2.5 grams of salt, 15 grams of milk powder, 30 grams of butter.

Step 2: pour in the milk

Step 3: start the dough blending program, one dough blending program expansion stage.

Step 4: add softened butter, start the dough mixing process again, and knead until the dough is smooth and thin.

Step 5: put the kneaded dough into a container, cover it with plastic wrap, and ferment it in a warm place to 2-2.5 times the size.

Step 6: take out the fermented dough,

Step 7: after pressing and exhausting, divide it into 6 parts, roll the plastic film on the round back cover and relax for 15 minutes.

Step 8: roll the loose dough into tongue shape.

Step 9: turn over and roll up.

Step 10: roll out the square shape again.

Step 11: pour in strawberry jam

Step 12: process all the bread germs in turn and put them into the baking tray.

Step 13: put it into the oven and add boiling water to ferment twice as much

Step 14: fermented dough

Step 15: 170 degrees for 20 minutes.

Step 16: after baking, take it out to cool and store it in bags.

Materials required:

GAOJIN powder: 350g

Eggs: 40g

Milk: 170g

Yeast: 4.5g

Butter: 30g

Milk powder: 15g

Sugar: 40g

Salt: 2.5G

Note: like golden luster to brush egg yolk liquid, I did not brush so more vegetarian, and don't be too greedy strawberry jam, don't brush too much oh. I've got too much to pinch.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Yi Ran Xue Hong Bei Guo Jiang Pai Bao