Tang Zhong fancy food bag(tang zhong hua shi can bao )

Tang Zhong fancy food bag

Introduction:

"I like the softness of liquid seed and soup seed bread. A meal bag, a cup of soybean milk and a portion of fruit. A nutritious breakfast is enough... "

Production steps:

Step 1: liquid seed material: yeast + warm water to boil, standing for 5 minutes, adding high powder. Ferment at room temperature until the inside is full of bubbles and refrigerate for more than 16 hours. The above picture shows the liquid that has been refrigerated.

Step 2: put all the main ingredients except butter into the bread barrel, stir until the dough is smooth, and then add butter.

Step 3: stir until as shown in the figure, you can pull out the thicker film. Room temperature for basic fermentation, fermentation to 2 times - 2.5 times, low temperature in winter, you can directly press the fermentation key in the bread barrel fermentation. Cover the tank with a wet cloth, and then cover it.

Step 4: after the basic fermentation, take out the dough and exhaust. The dough is then divided into the desired size. It's better to have the same size of dough in the same baking tray. Weigh it with an electronic scale. My dough is 100g large and 50g small. Cover with plastic wrap and let stand for 20 minutes.

Step 5: to shape the dough, my dough is relatively large, I finished several shapes.

Step 6: meat floss meal bag

Step 7: after being involved in the meat floss, press the bottom of one side thin and roll it up.

Step 8: after shaping the shape, put it into the oven to ferment to twice the size, and generally ferment in the oven for about 45 minutes.

Step 9: brush the other plate with egg liquid and squeeze on the salad dressing.

Step 10: preheat the oven at 170 ℃ for 12 minutes.

Step 11: preheat the oven at 170 ℃ for 16 minutes.

Step 12: extra small dough, a small bag of 10G, very cute. 170 degrees, 10 minutes.

Materials required:

High gluten flour: 250g

Low gluten flour: 100g

Instant dry yeast: 4G

Fine granulated sugar: 76g

Salt: 8g

Milk powder: 20g

Egg liquid: 50g

Water: 110g

Butter: 50g

Liquid type: GAOJIN powder: 150g

Liquid: water: 150g

Liquid: dry yeast: 1g

Note: prescription is love and freedom, I doubled the amount.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Hua Shi Can Bao