Xiangnong chieftain(xiang nong xiao tu si )

Xiangnong chieftain

Introduction:

"I have to admit that I don't know enough about you. When I met you for the first time, the result of temperature measurement in the empty box was that the temperature of the recipe would be lowered by 15 degrees before baking. Even so, it's always too fast, and sometimes it's too heavy. Fortunately, every baking always hovers around you, most of the time always can avoid danger. Mr. Meng's Xiangnong toast finally thought that there was such a small baking tray that could be used to press the top. Take action when everything is ready. Everything seems to be going well, into the baking phase. If you can't plug the explosion-proof light into the right side of the baking tray, it will be reversed. It's just right. Turn the knob down 15 degrees. It's necessary. It's not going to go wrong, is it? It's all covered up and you can't see under the pan. Some are worried, but they are also afraid that the curtain will be unveiled ahead of time and the future will be ruined. It's better to uncover the truth after 20 minutes of hard work. I was really surprised when I opened the oilcloth. It's the blackest time in history. How can it be so miserable? A small toast is fragrant, but it's a pity that its appearance is ruined

Production steps:

Step 1: soup: 15 grams of high gluten powder, 65 grams of fresh milk

Step 2: pour the soup seeds into the pot

Step 3: mix well

Step 4: heat it over low heat, stir it into a ball, cool it in the air, cover it with plastic wrap and refrigerate for 60 minutes

Step 5: filling: Cinnamon 2.5G, sugar 20g, walnut 32g

Step 6: put the walnuts into the oven, heat up and down 150 degrees, and bake until fragrant

Step 7: cool and chop

Step 8: add sugar and cinnamon

Step 9: mix well and set aside

Step 10: dough material: 100g high gluten flour, 15g fine sugar, 1g8 tsp salt, 5g milk powder, 50g fresh milk, 1 / 2 tsp dry yeast, 10g butter

Step 11: take half of the soup and mix with the dough except butter

Step 12: knead well and add butter

Step 13: continue kneading until the film is pulled

Step 14: put into a bowl and ferment to twice the size

Step 15: divide into 2 equal parts, round and relax for 15 minutes

Step 16: roll out an oval shape about 22 cm long and 10 cm wide

Step 17: half the filling

Step 18: fold both sides in half and pinch tightly

Step 19: fold the dough down and weave the two dough into a twist

Step 20: put it into the mould smeared with oil for final fermentation

Step 21: face up to 9

Step 22: cover with oilcloth, put on the baking tray, put in the oven, middle layer, heat up and down 180 degrees, bake for about 25 minutes

Step 23: get out

Step 24: demould immediately

Materials required:

GAOJIN powder: 100g

Fresh milk: 50g

Sugar: 15g

Salt: 1 / 8 teaspoon

Milk powder: 5g

Dry yeast: 1 / 2 teaspoon

Butter: 10g

Cinnamon powder: 2.5G

Coarse granulated sugar: 10g

Walnut: 32g

Note: Walnut roasted use will be more fragrant. The fermentation time should be determined according to the actual temperature. Baking temperature and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Nong Xiao Tu Si