Pitaya soft staff(huo long guo ruan shi fa gun )

Pitaya soft staff

Introduction:

"In recent days, I made this kind of bread every day. I baked two of them every day. Anyway, I could put them in the freezer and eat them as I wanted. That day, I had a whim. I tried to make one with the red heart pitaya I had on hand, and it was not bad. Especially the color before baking is really amazing. It's a little pale after baking compared with before baking. Ha ha, but if there is no comparison with before baking, the finished product after baking is actually not bad in terms of color or taste. So I'll do it again today and set the specific quantity for the reference of the students I like. I've done it twice before and after. One time I used pitaya puree completely, and the other time I used most pitaya puree and some milk. The color of the finished product is a little darker, which can be adjusted according to your own preference. The dough is hard, the finished product is hard, the dough is soft, and the interior of the finished product will be a little soft. The following finished product map is also done twice. "

Production steps:

Step 1: all the ingredients are kneaded into a smooth and elastic dough, which can pull apart the film a little, without the need for a complete stage.

Step 2: ferment the dough to twice the size in a warm and moist place. (I refrigerate the mixed noodles at noon and take them out at night to keep them twice as warm.)

Step 3: divide the dough into two parts, gently round and relax for 20 minutes.

Step 4: take a portion and gently pull it into an oval shape.

Step 5: roll up the seal from the long side, and then rub it a little longer.

Step 6: cover with plastic wrap and wake up for 20 minutes. Sieve the flour and cut 3 or 4 holes with a sharp knife.

Step 7: ferment again for about 20 minutes to 2-2.5 times the original size.

Step 8: put it into the oven, turn it to 230 ℃ for 5 minutes after 200 ℃ for 15 minutes, and cover it with tin foil if the color is too deep. After cooling, cut into pieces and freeze immediately. Warm up or fry a little before eating.

Materials required:

Ordinary high flour: 235g

Low powder: 15g

Pitaya pulp: 140g

Sugar: 20g

Corn oil: 8g

Salt: 5g

Yeast: 3 G

Note: the amount of sugar can be adjusted according to the sweetness of Pitaya

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Huo Long Guo Ruan Shi Fa Gun