Zhongzhong baitusi(zhong zhong bai tu si )

Zhongzhong baitusi

Introduction:

"Why does flour grow into a tall and full figure? Are strong muscles the only factor? Perhaps people's praise for the golden elephant has led me to a dead end. In fact, we should realize the truth when we think that this flour needs more time to ferment. Can be around the dead end inside, want to give the flour enough time to support a tall body. I hope Mr. Meng's Zhongzhong Baitu division can confirm this judgment. In view of the lack of daytime time, I decided to let the medium dough ferment at room temperature at night. Although the night in late autumn is only ten degrees, which reduces the possibility of big hair, I realized later that there is a more important reason why it didn't overdo it. You can imagine that the bread you get is still short when you don't find the key to the problem. The only consolation is that you can realize that it has worked very hard to grow: its texture and taste are much better than before. It's hard for the child. Is it just waiting for the golden elephant? ——I went round the dead end again... "

Production steps:

Step 1: medium dough: 220g high gluten flour, 3G dry yeast, 130g water

Step 2: pour the medium ingredients into the bread barrel

Step 3: put in the bread maker and start the dough mixing process

Step 4: make dough by mixing

Step 5: choose fermentation procedure or room temperature fermentation

Step 6: Main dough: 60g high gluten powder, 15g fine sugar, 1 / 2 spoon salt, 10g milk powder, 40g water, 15g butter

Step 7: pour the main dough ingredients into the fermented medium seed dough in addition to the butter

Step 8: start the face blending program

Step 9: knead until the dough is smooth, pause and add butter. Continue to stir, after the end of the procedure, and then repeat the mixing procedure

Step 10: the dough can be pulled out of the transparent film and mixed with the dough

Step 11: select fermentation procedure

Step 12: dough rising

Step 13: take out the dough, exhaust and divide it into three equal parts

Step 14: round and relax for 10 minutes

Step 15: roll it into a rectangle

Step 16: roll up

Step 17: put in the bread barrel

Step 18: select the fermentation procedure again

Step 19: the dough rises again

Step 20: select the baking procedure and set the baking time to 30 minutes

Step 21: when baking for 10 minutes, remove the cover and brush the egg liquid

Step 22: when the surface is golden, stop the machine

Step 23: take out, demould and cool

Materials required:

GAOJIN powder: 280g

Dry yeast: 3 G

Water: 170 g

Sugar: 15g

Salt: 1 / 2 teaspoon

Milk powder: 10g

Butter: 15g

Note: mixing time and fermentation time depend on the actual situation of dough. When using the bread machine to ferment, you can set the medium dough for about 90 minutes, the main dough for about 60 minutes, and the last fermentation for 50 minutes. The baking time can be set for 15 minutes to avoid excessive baking color caused by too long one-time setting time

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhong Zhong Bai Tu Si