Making bread in different patterns(huan zhe hua yang zuo mian bao ka shi da xing ren bao )

Making bread in different patterns

Introduction:

"It's my habit to play baking and post, which has caused trouble recently: a person who often reads my post comes to my door and says," I can't get those delicious pictures all day long. Do you want to kill me? Greedy people should also bear legal responsibility There are also people who come to learn how to make bread. Yesterday, a friend called to ask me to help her choose a good oven and learn how to make bread with me. Later, he asked casually: how long does it take to make bread from the beginning to the end? And he said, "five hours or so," my God! Forget it. It's too much trouble Oh, I don't understand! They don't understand me, and I don't understand them. I play baking is purely a personal hobby. I can't help it. I have to eat bread every day. It's better to buy bread than to cook it. So I try to make it by myself, won't I? Learn; trouble? What are you doing? Watch tv? Making bread doesn't delay watching TV... Anyway, I don't think it's troublesome, and I'm drunk, and I'm not comfortable when I'm idle. Make bread and eat bread

Production steps:

Step 1: knead all the materials until smooth, and the gluten expands out of the film

Step 2: basic fermentation is twice as large, finger poke a hole without retraction

Step 3: press the fermented dough gently and divide it into six equal parts (64g each) after exhausting, then round and wake up for 15 minutes.

Step 4: roll the dough into a circle

Step 5: turn over and squeeze in the custard cream (see the diary for the production steps of custard cream)

Step 6: wrap it up and pinch it tightly

Step 7: wrap it up and put it into the paper membrane for secondary fermentation

Step 8: after fermentation, brush the egg liquid on the surface and sprinkle appropriate amount of almond slices

Step 9: Sprinkle appropriate amount of sugar on the surface

Step 10: put into the oven preheated at 160 ℃ and bake in the lower layer for 22 minutes until the surface is golden

Materials required:

GAOJIN powder: 160g

Low gluten powder: 40g

Instant dry yeast: 2.5G

Fine granulated sugar: 32g

Salt: 2.5G

Egg: 30g

Milk: 98g

Butter: 30g

Custard cream: moderate

Note: 1, when rolling small dough into a circle, try to be a little bigger and the edge is a little thinner, so it's a good bag. 2. When making custard cream, follow the steps and make it as thick as possible. 3. When baking, the temperature of your oven is different. My temperature is for reference only. If the temperature is too high or too low, you can't bake good-looking bread.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Huan Zhe Hua Yang Zuo Mian Bao Ka Shi Da Xing Ren Bao