Flaxseed powder light cream snack bag(ya ma zi fen dan nai you xiao can bao zhong zhong fa )

Flaxseed powder light cream snack bag

Introduction:

Production steps:

Step 1: prepare all raw materials

Step 2: add all the ingredients a in a basin. First stir with chopsticks to form flocs, and then mix them into a small group

Step 3: put the dough into the toaster and start a 15 minute dough mixing procedure

Step 4: at the end of dough mixing, cover with a twisted wet cloth, start the automatic fermentation function of the toaster, and ferment to 2-2.5 times the size

Step 5: tear the fermented dough into small pieces and put it into the bread barrel, add material B, start the dough mixing process, knead until the film can be pulled out, that is, the complete stage, knead and put it back into the toaster. Continue fermentation for 15-20 minutes

Step 6: pour out the dough and exhaust, divide it into 8 portions, about 60-62g each (my mold has exactly 8 small positions)

Step 7: shaping into a mold, put it into an oven with a hot plate at the bottom in advance for fermentation, and control the temperature between 35-40. If the temperature is too low, start the fermentation function of the oven (I forgot to shoot this one)

Step 8: ferment to twice the original size, brush the whole egg liquid, quickly cut 3 times on the dough surface with a blade, put it into a preheated oven, bake for about 18 minutes at 175 degrees, and then cover it with tinfoil after coloring (we don't have a blade, so we use a sharp edge of the cutter, just to look good, we can bake directly without this step)

Step 9: when the finished product comes out of the oven, demould it immediately, air it to hand temperature, and seal it with fresh-keeping bags. (try not to eat bread just out of the oven. It's bad for your stomach.)

Step 10: see how soft the Chinese method is and break it off

Step 11: two fingers and one pinch

Step 12: relax and bounce back,

Step 13: the next day, it's quiet girl's breakfast

Materials required:

High power: 230g

Flaxseed powder: 20g

Light cream: 90g

Milk: 50g

Whole egg liquid: 40g

Yeast: 4G

Fine granulated sugar: 60g

Salt: 2.5G

Note: 1. The formula comes from Shixin's light cream small paibao. If there is light cream left at home, it is most suitable for consumption. 2. The amount of milk I use is 12g more than the formula, because I bought high flour from the farmer's mill, which is more absorbent. Parents can try 38g first, and then add it gradually according to the situation. 3. The original formula is 250g high powder, I changed 20g high powder into 20g flaxseed powder. 4. When it comes to surface decoration, you don't have to cut it like I cut it with a blade. You can sprinkle sesame, almond slices or other decorations. If you want to cut it a few times, it's recommended to use the thin slice like a razor. You don't have it at home. After baking, because it's not deep, it doesn't have any photosensitive effect. 5. Each oven temperature is not the same, or to do their own discretion to adjust.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ya Ma Zi Fen Dan Nai You Xiao Can Bao Zhong Zhong Fa