Super soft and delicious Hong Kong Style cream steak (simple version)(chao ji song ruan you hao chi de gang shi nai you pai bao jian yi ban )

Super soft and delicious Hong Kong Style cream steak (simple version)

Introduction:

"I'm not very good at cooking, but I like baking. I like baking because I like to eat it, and I've been used to eating bread or cake with eggs and milk every morning since I was a child. With him, I like to play and do it. Although I can't compare with the craftsmanship of the masters, I regard it as a tonic in my busy life. When I see the endless comments while eating without trace, I feel a little worried Little happiness. In the evening, I suddenly found a box of light cream in the refrigerator will be expired the day after tomorrow, so I thought about making this super soft and delicious Hong Kong Style cream paibao. Compared with other methods, it is absolutely time-saving and labor-saving! "

Production steps:

Step 1: first pour 100ml milk, 75ml light cream, 30g sugar and 2G salt into the bread machine barrel, then mix 250g high gluten flour and 50g low gluten flour and pour them into the bread machine barrel. Poke a hole in the middle of the flour and pour 3G yeast into the hole. Start the dough mixing process and pause the toaster after 15 minutes.

Step 2: soften 20g butter at room temperature, cut it into small pieces and put it into bread machine barrel. Restart the harmony program.

Step 3: continue to ferment the dough to 2.5 times the size after film forming.

Step 4: divide the fermented dough into 8 portions and relax for 10 minutes.

Step 5: after relaxing, roll the dough into an oval shape.

Step 6: fold the two sides of the oval in half.

Step 7: fold it in half again and pinch it tightly at the middle gap.

Step 8: put into the baking tray for secondary fermentation.

Step 9: after fermentation, brush the surface with egg milk mixture. Preheat oven 180 degrees, middle layer, heat up and down, 20 minutes.

Step 10: finished product.

Step 11: finished product.

Step 12: finished product

Materials required:

High gluten flour: 250g

Low gluten flour: 50g

Milk: 100ml

Note: if there is no film on the dough during mixing, you can take out the dough, beat it hundreds of times on the panel, and then put it back to the toaster to continue fermentation.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Chao Ji Song Ruan You Hao Chi De Gang Shi Nai You Pai Bao Jian Yi Ban