Crispy egg(su pi ju dan )

Crispy egg

Introduction:

Production steps:

Step 1: mix the two dough materials evenly

Step 2: ferment to twice the size

Step 3: tear the hair into small pieces

Step 4: knead with all the ingredients of the main dough except butter until the expansion stage.

Step 5: ferment the dough to twice the size

Step 6: the exhaust is evenly rounded, and it is still for 15 minutes.

Step 7: put the dough in a still state, let it out and round again, then put it into the baking pan for fermentation.

Step 8: when fermenting to twice the size, squeeze the pastry paste out of the center of the dough.

Step 9: put into the preheated oven 180 degrees, about 28 minutes.

Materials required:

GAOJIN powder: 280g

Fine granulated sugar: 20g

Whole egg liquid: 120g

Milk: 70g

Yeast: 5g

Low gluten powder: 70g

Salt: 6 g

Cream Caramel: 15g

Butter: 150g

Powdered sugar: 50g

Note: main ingredients = medium dough, ingredients = main dough, seasoning = pastry making pastry: butter with sugar powder, add whole egg liquid in several times, and then add the next amount after each time is fully absorbed. Finally, add the sifted low gluten flour, stir evenly, and mount the flower bag for standby.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Su Pi Ju Dan