Moist Mini milk tea toast(shi run de mi ni nai cha tu si )

Moist Mini milk tea toast

Introduction:

"It's still the dough kneaded by the beater. The mold is a small square cake mold with length * width = 12 * 6. There is no air hole at the bottom of the toast mold to keep more moisture. The next morning was still wet and soft. The crust is soft at last. Although it was placed in the lower layer, the temperature was reduced by 10 degrees. When baking, the door was open and covered with tin foil, which also emitted some heat. It's about 15 minutes. The baking time is not long, the temperature is not high, and the side and bottom are not colored

Production steps:

Step 1: knead the dough to the complete stage. The specific way is written in "yoghurt and oil-free bun". You can't knead all 240 grams of flour at a time. The motor of the hand-held egg beater will overheat. It can be kneaded twice separately.

Step 2: knead the dough to the near complete stage (the gluten is stronger than the expansion, but it is still a little less complete.) After a fermentation, to 2 times the size.

Step 3: divide the fermented dough into small portions of 35g each, button them in the palm and round them. Wake up at 20 minute intervals. (240g flour, with A01 snow square mold, you can make 4)

Step 4: roll the dough into a long piece, fold it in half from the top 1 / 3 of the long side, then fold the bottom up, and finally it's like this. The length of the rectangular skin should be 3 times the width of the mold.

Step 5: roll one end of the folded dough slightly thin.

Step 6: roll up from top to bottom to make the thin part close to the roll.

Step 7: put the three rolls into the mold. The second fermentation was carried out.

Step 8: after the dough is fermented to twice the size, brush with milk.

Step 9: preheat the oven 130 degrees (about 165 degrees). Down, up and down, 15 minutes. Color the top layer and tin foil the back.

Materials required:

GAOJIN powder: 240g

Water: 160g

Dry yeast: 1 tsp

Salt: 1 / 21 / 4tsp G

Sugar: 16 g

Milk tea powder: 20g

Note: 1, bread just out of the oven, skin a little dry, put 2 minutes, inside the water evaporation, will be wet. 2. There is no air hole at the bottom of the snow square mold. After the bread comes out, put it for 2 minutes, there may be a small amount of condensed water vapor at the bottom, so the bread can be taken out from the mold after a little cooling. 3. Mold is not non stick, to put oil paper, easy demoulding.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shi Run De Mi Ni Nai Cha Tu Si