Pastry bread(nai su mian bao )

Pastry bread

Introduction:

Production steps:

Step 1: how to make the pastry filling: add softened butter, sugar powder and salt into the container, and mix well with a rubber scraper.

Step 2: add the egg mixture.

Step 3: add milk powder and 1 tbsp corn starch, mix well with a rubber scraper.

Step 4: divide into 6 equal parts, about 35 grams each.

Step 5: how to make the pastry bread: weigh the high gluten flour, low gluten flour, fine granulated sugar, salt, Kraft cheese powder, eggs and fresh cream respectively, put them into the mixing basin of the dough mixing machine, mix well, add the yeast water mixed with warm water, stir slowly for 2 minutes, and quickly stir until the dough is smooth and has a film. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 6: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 7: put the dough into a container, cover it with plastic wrap and put it in a warm place to wake up.

Step 8: wake up to twice the size.

Step 9: divide the dough into 6 parts, each about 97 grams, roll round, cover with plastic film and ferment for 15 minutes.

Step 10: take a small dough, flatten it by hand, roll it up and down from the center of the dough with an exhaust rolling pin, and turn it over.

Step 11: spread the fresh-keeping film on the panel, put in a portion of pastry filling, fold the fresh-keeping film in half, and roll it with a rolling pin into a thin pastry skin of the same size as the rectangular pastry

Step 12: peel off the pastry film and roll it on the other side.

Step 13: roll it into a cylinder from top to bottom and pinch the necking.

Step 14: close down and cut half way to the bottom with a knife. (the blank cannot be cut off)

Step 15: turn the section upward into two cylinders and put them into the mold.

Step 16: cover with plastic film for final fermentation.

Step 17: Fermented pastry.

Step 18: brush a thin layer of whole egg liquid on the surface of pastry.

Step 19: put into the oven preheated to 180 degrees in advance and bake for 20 minutes.

Step 20: demould immediately after discharging.

Materials required:

High gluten flour: 230g

Low gluten flour: 75g

Fine granulated sugar: 25g

Salt: 2G

Dry yeast: 3 G

Kraft cheese powder: 8g

Egg: 20g

Fresh cream: 60g

Water: 110g

Butter: 25g

Pastry filling: butter: 60g

Powdered sugar: 30g

Milk powder: 100g

Corn starch: 1 tbsp

Decorative whole egg liquid: appropriate amount

Note: dough: 230g high gluten flour, 75g low gluten flour, 25g fine granulated sugar, 2G salt, 3G dry yeast, 8g Kraft cheese powder, 45g egg, 60g fresh cream, 110g water, 25g butter. Pastry filling: 60g butter, 30g sugar powder, 2G salt, 20g egg, 100g milk powder, 1tsp corn starch. Decoration: whole egg mould: Sanneng sponge box (anode)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Su Mian Bao