Honey pea soft bread(mi hua dou ruan mian bao )

Honey pea soft bread

Introduction:

"I've been thinking about what can be used to replace the 6-inch round mousse ring used in this bread by Mr. Meng. ——For those who don't love mousse very much, it seems unnecessary to find a mousse circle. What can be used as a substitute? In fact, the 6-inch cake mold is very good, but it's a little high. If only the bottom could be raised a little. Is there anything to raise it? I think of several kinds of molds. Even without trial and error, the first hamburger mold, no matter its size or height, was perfectly matched. I'm glad to have a try. Unfortunately, something went wrong. Ben just wanted to cut it by half and make one. Unexpectedly, today I was in a trance and forgot to halve the water. It's too late to suddenly realize that the water is not finished. The only remedy is to add all the materials and make them in raw quantity. It's only been two days. It's really hanging to bake these two bread. Two 6-inch cake molds are just in one oven, with little room for maneuver. The 8-inch cake mold with the bottom as the cover had to be staggered a little, barely squeezed. If you don't add more water and bake only one, it will be much easier. Accompany very careful, one side wait on. Sometimes worry about the bottom of the paste, sometimes worry about the bottom of the scorch. I guess it's almost done. If I lift the cover carefully, the quality is not bad. It's just that I took a little effort to demould the dough. In the process of fermentation, there was a gap between the bottom and the wall. The bottom was embedded in the bread and poured out together. It's really necessary to be careful and careful to take out the loose bottom without harming the bread. "

Production steps:

Step 1: dough

Step 2: pour all 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 into a large bowl and ferment until the dough grows

Step 6: divide into 4 equal parts, round and relax for 10 minutes

Step 7: fillings and decorations

Step 8: put the hamburger mold into the hollow of the cake mold

Step 9: put in the bottom

Step 10: roll the dough into a round cake about 16 cm in diameter

Step 11: cover the bottom with corn starch

Step 12: put one piece in the cake mold

Step 13: cover with honey beans

Step 14: cover another piece

Step 15: lift out the movable bottom and pinch the edge tightly

Step 16: cover the whole face with corn starch

Step 17: put into the cake mold and ferment for 25 minutes

Step 18: face up to 9

Step 19: button up the 8-inch cake, press an empty bowl, put it in the oven, middle and lower, heat 190 degrees, heat 160 degrees, bake about 18 minutes

Step 20: get out of the oven,

Step 21: demould immediately

Step 22: cut into pieces after cooling

Materials required:

GAOJIN powder: 240g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Dry yeast: 3 G

Whole egg: 40g

Water: 110g

Butter: 15g

Honey pea: 200g

Corn starch: right amount

Note: after the dough is coated with corn starch, there is no need to apply oil in the mold. Press the upper bowl on the surface of the baking mold to prevent the dough from swelling and protruding, and make the surface of the finished product smoother.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Hua Dou Ruan Mian Bao