English ginger bread(ying guo sheng jiang mian bao )

English ginger bread

Introduction:

"I really like the appearance that two small balls are put into the same mold and connected after expansion. But it doesn't have a mold like Mr. Meng's. Although they are placed directly on the baking tray at small intervals, they will eventually grow together. However, on the outside of them is a free expanding drum. What kind of things can be used as a substitute for this mold? I suddenly thought of those tins. Although it is round, it can also restrain the dough from expanding. If the capacity is larger, put three small balls. It must be interesting for three balls to grow into conjoined triplets. It's really interesting

Production steps:

Step 1: Materials

Step 2: pour the dough except butter into a large bowl

Step 3: knead well and add butter

Step 4: continue kneading until the film is pulled

Step 5: put it into a bowl for basic fermentation

Step 6: double the size of the noodles

Step 7: divide into 6 equal parts and round

Step 8: three in a group, into the mold, the final fermentation

Step 9: the dough grows again

Step 10: brush the surface with egg liquid

Step 11: put it in the oven, middle layer, heat up and down 180 degrees, bake about 18 minutes

Step 12: the surface is golden, and it's out of the oven

Step 13: demould immediately

Materials required:

GAOJIN powder: 125g

Fine granulated sugar: 12g

Salt: 1 / 4 teaspoon

Dry yeast: 1 / 2 teaspoon

Ginger powder: 1 / 2 teaspoon

Egg yolk: half

Water: 65 g

Butter: 10g

Note: the amount of ginger powder can be increased or decreased according to your taste. Mold can be replaced as you like, no or no. Baking time 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 : Ying Guo Sheng Jiang Mian Bao