Netted salad bag(wang wen sha la bao )

Netted salad bag

Introduction:

"This bread was originally for breakfast today, but it was wiped out by someone last night before he fulfilled his" obligation ". Before he started, he took a picture to" remember "O (∩)_ ∩)O~~~~~~”

Production steps:

Step 1: raw material drawing.

Step 2: dry yeast is melted into yeast water with half warm water.

Step 3: put flour, sugar, salt and egg liquid into yeast water and mix well.

Step 4: knead into a smooth dough.

Step 5: in the kneading process, try to stretch the dough. At this time, the dough is not easy to pull out the film.

Step 6: add butter and knead well.

Step 7: knead the dough to the expansion stage.

Step 8: knead and put it into the basin, cover it with plastic film, and ferment at 28 ° for about 1 hour.

Step 9: ferment to twice the size of the dough, press the dough with your fingers in the middle, and do not collapse or rebound.

Step 10: divide the dough into 6 small dosage forms, knead and ferment for 15 minutes.

Step 11: roll the dough into an oval shape with a rolling pin.

Step 12: roll from top to bottom into an oval shape with thick middle and sharp ends.

Step 13: spread the dough on the baking tray with oil paper, and ferment at 28 ℃ for 1 hour.

Step 14: ferment the dough to twice the size.

Step 15: brush the surface with a layer of whole egg liquid, and then squeeze the salad dressing into a net shape on the dough.

Step 16: preheat the oven at 180 ° for 10 minutes, then heat it up and down for about 15 minutes.

Step 17: cool the baked bread.

Step 18: cut in the middle.

Step 19: fill in the homemade vegetable salad.

Materials required:

High flour: 200g

Dry yeast: 5ml

Fine granulated sugar: 40g

Egg: one

Butter: 25g

Salt: 2G

Warm water: right amount

Salad dressing: right amount

Homemade vegetable salad: moderate

Note: 1, salt do not touch yeast, otherwise it is not easy to ferment. 2. The temperature and time of the oven depend on the oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wang Wen Sha La Bao