Praiseworthy bread(ke song mian bao )

Praiseworthy bread

Introduction:

"This kind of bread is made of Danish bread dough, which is similar to thousand layer pastry. It can make all kinds of crispy bread. It's delicious and good-looking. Among them, Kesong bread is my favorite

Production steps:

Step 1: knead the dough ingredients into a dough until the dough is stiffened. When the dough is stretched, a thin film will be formed (barely formed), and it does not need to be expanded. Room temperature fermentation for an hour (about 25 degrees), hair to 2 times the size. Stick the flour with your fingers and press it without rebounding.

Step 2: put the sliced butter into the fresh-keeping bag, and roll it into a whole piece with a rolling pin. If the butter is soft when rolling, it can be put into the refrigerator for a while and then rolled. Roll it out and put it in the refrigerator.

Step 3: the fermented dough is kneaded into bubbles, and then refrigerated to relax for 20 minutes, and rolled into a rectangle, 2.5 times longer than the butter slice. Spread the butter slices in the middle and cover the left and right slices in the middle.

Step 4: after covering, close the mouth, close the mouth up and down the same, carefully discharge the bubbles with your hands, and press tightly. Turn the dough upside down. And rotate it 90 degrees to put it horizontally.

Step 5: roll it into a rectangle again, and then, as just before, divide the whole piece into three parts, fold left and right from one third to the middle, turn over and rotate. This is the first 30% discount. Wrap it in plastic wrap and refrigerate for 20 minutes. Repeat this step for two more times, each time for 20 minutes.

Step 6: after three times, refrigerate it, roll it into a rectangle with the thickness of 0.4cm and the width of 11cm, and cut it into an isosceles triangle with the bottom edge of 5cm and the height of 11cm with a knife.

Step 7: cut a knife in the middle of the bottom edge of the triangle.

Step 8: turn the cut bottom up and roll it up.

Step 9: when it's ready to roll, brush a layer of whole egg liquid on the top tip to make it easy to roll up completely.

Step 10: put the rolled dough into the baking tray, leaving a little space between each. Under the conditions of 38 ℃ and 85% humidity, the final fermentation is twice as large (about 40 minutes to 1 hour, the fermentation function of the oven is enough). After fermentation, the surface is brushed with egg liquid.

Step 11: preheat the oven for 200 degrees, heat up and down the middle layer, bake for about 10 minutes, and the surface is golden.

Materials required:

High gluten flour: 170g

Low gluten flour: 30g

Fine granulated sugar: 50g

Butter: 20g

Milk powder: 12g

Egg: 40g (about one egg)

Salt: 3 G

Dry yeast: 5g

Warm water: 88g

Whole egg liquid: appropriate amount (surface brush)

Note: 1. According to the different room temperature, the fermentation time is also different. 2. When cutting dough, use a sharp knife, or the layers of dough will stick together, not easy to break. 3. It is normal that a little butter will flow out when baking bread. If the flow is too much, it means that the dough is failed, the butter is not wrapped well, and the stratification is uneven or thick. 4. When the dough is fermented for the first time, it can also be fermented for 6-12 hours at room temperature, so that the quality of the dough is better. The temperature is four degrees. 5. Every 20 minutes of relaxation must be done, so that the dough can be rolled out enough. No retraction. 6. When mixing flour, water can't be added at one time, because each kind of flour has different water absorption. 7. After the dough is fermented, it should not be used for a long time, but should be made as soon as possible.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Song Mian Bao