A kind of hot twisted snack bag(tang zhong niu jie xiao can bao )

A kind of hot twisted snack bag

Introduction:

There are many ways to make hot seeds. The purpose is to increase the moisture content of the tissue by adding a certain proportion of gelatinized dough into the bread dough, effectively lock the moisture, delay the aging of the bread, and make the finished bread more soft and elastic. This kind of hot seed kink snack bag is made by the simplest hot seed method. Its features are: simple production, soft and elastic snack bag, suitable sweetness and beautiful shape. "

Production steps:

The first step: Hot seed production: 1, 100g warm water + 20g high powder stir evenly, no dry powder; 2, microwave high fire set 55 seconds, heating 25 seconds, take out stir evenly; 3, put back to the microwave oven to continue heating for 15 seconds, then take out, the stirring paste has been viscous, but still can't keep the lines; 4, put back to the microwave oven to heat for 10 seconds, take out and stir, the paste lines are clear and can keep. Use after cooling

Step 2: weigh the ingredients according to the formula

Step 3: add hot seed, egg liquid (45g), water, sugar, refined salt and corn oil into the bread machine barrel in turn. Finally, add flour and milk powder. Dig a small pit at the top and add yeast powder. Set the mixing procedure for 15 minutes. At the end of mixing, the dough can reach the expansion stage

Step 4: move it into a basin and put it in a warm place for fermentation until it is 2-2.5 times larger. The first fermentation is completed

Step 5: take out the dough and divide it into 9 preparations after exhausting

Step 6: after rounding, cover the surface with plastic film to relax

Step 7: take a loose dough and roll it into 1cm thick strips

Step 8: roll it from top to bottom and rub it into long strips. At this time, the strips are slightly short and thick

Step 9: cover the surface with fresh-keeping film and relax for a while after all

Step 10: take a long strip and further knead it to a suitable length

Step 11: make a knot, a green molding is completed

Step 12: put in the baking tray

Step 13: put it into the oven for secondary fermentation. Place a small basin of hot water below to keep warm. When the fermentation is 1.5-2 times large, take it out, brush thin egg liquid on the surface (add a little water in the egg liquid to mix well) and preheat the oven at the same time

Step 14: preheat the oven at 190 degrees, put the baking tray in the middle layer, set the upper fire at 180 degrees, lower the fire at 190 degrees, bake for 20 minutes, and finish the production

Materials required:

High gluten flour: 300g

Water: 80g

Egg: 1

Angel dry yeast: 4G

Warm water: 100g

High gluten flour: 20g

Soft sugar: 30g

Milk powder: 9g

Refined salt: 3G

Corn oil: 25g

Egg liquid (brush surface): a little

Note: 1, eggs with a large point, leaving a little brush bread surface, the rest used for flour. 2. Do not add enough water to the dough at one time, leave a little to adjust the hardness of the dough. Add or subtract according to the water absorption of flour. 3. The second fermentation in winter can set the oven at 100 ℃ for tens of seconds, then turn off the oven after it is warm. Then hot water was used to assist fermentation. 3. Adjust the baking temperature according to the specific performance of each oven. 4. In winter, you can make hot seeds at 30 or 40 degrees, and heat them until the stirring lines are clear and can keep them. Let it cool before use

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Niu Jie Xiao Can Bao