It's very delicious(fei chang hao chi de nai su xiao mian bao )

It's very delicious

Introduction:

"It's a bit troublesome to make this kind of pastry bun. It needs to make filling and surface decorated crispy granules. I have no experience in making it for the first time. In fact, the pastry filling can be put in the refrigerator in advance. The just baked pastry bread is very delicious. Unfortunately, my son didn't catch it when it's time for self-study. He agreed to go home hungry after school. The red bean bread made last time was recognized by everyone. I feel confident to continue. Thank you very much for your support! I want to try every style of bread. If I eat different kinds of bread every day, my life will be colorful. "

Production steps:

Step 1: knead the dough until the extended surface is smooth, add butter and knead the film

Step 2: ferment to twice the size (I ferment at low temperature)

Step 3: after the dough is fermented, gently press and exhaust, divide it into 6 equal parts (59G each), round and wake up for 15 minutes.

Step 4: roll the loose dough into a circle

Step 5: turn over and put in the pastry filling

Step 6: wrap it up

Step 7: brush the surface with egg liquid and dip it with crispy granules

Step 8: put it into the baking tray with oil paper, or put it into a paper cup. If you don't have it at home, put it into the upper layer of the oven, and then put it into the hot water pan for secondary fermentation. After fermentation, put it into the preheated 163 degree oven, and bake it in the lower layer for 16 minutes. The surface is golden (the prescription is 180 degrees, and the middle layer is heated for 15 minutes). Each oven can control its own temperature.

Materials required:

High gluten flour: 160g

Low gluten powder: 40g

Instant dry yeast: 2.5G

Fine granulated sugar: 32g

Salt: 2.5G

Milk powder: 8g

Egg: 20g

Water: 95g

Butter: 20g

Pastry filling: right amount

Egg liquid: right amount

Crispy granules: right amount

Note: 1, this kind of bread is a little complicated, especially when making pastry, don't melt butter too much, otherwise it's not good to wrap. 2. Don't let the edge of the pastry touch the pastry filling when wrapping, otherwise it can't be wrapped, or it will crack again when it is fermented or baked, and mine will crack. 3. When making crispy granules, don't melt the butter completely. It's not easy to produce small granules.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Fei Chang Hao Chi De Nai Su Xiao Mian Bao