Hamburger embryo(han bao pei )

Hamburger embryo

Introduction:

"Since I registered as a gourmet member for 12 years, I have to learn baking whenever I have time. I didn't know high flour and low flour at the beginning, but now I can make soft bread. I have many baking tools, and I can open a bakery. Every success will make me very satisfied. Maybe only people who like baking can enjoy it. Every time I make bread, I will mix more noodles. When I make a variety of bread at one time, the dough will be frozen if there is surplus. "

Production steps:

Step 1: use low heat to make soup seeds. Don't stop stirring. Once it becomes sticky, turn off the heat and blanch it with the remaining temperature

Step 2: knead the fascia

Step 3: I used to use a toaster. It takes a long time to knead the dough in a small amount. Now I knead the dough in a blender. I feel that the effect is much better than that of a toaster

Step 4: the first fermentation at room temperature for at least an hour, fermentation to about 2.5 times the original

Step 5: the second fermentation, oven 65 degrees, and then put a bowl of hot water to provide humidity, hair to more than twice the original can, a hamburger embryo 70 grams

Step 6: 180 degrees, bake for 20 minutes, color and cover with tin foil

Step 7: very soft

Materials required:

Tang Zhong (20g high powder, 80g water): 100g

High gluten flour: 280g

Eggs: 2

Water: 60g

Sugar: 35g

Salt: 3 G

Yeast: 5g

Butter: 30g

Milk powder: 25g

Note: be patient

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Han Bao Pei