Hong Kong style paibao(bu de bu shi de rou ruan xiang tian gang shi pai bao )

Hong Kong style paibao

Introduction:

"Hong Kong Style Pai Bao is also called milk Pai Bao, but mine is cream Pai Bao, because I make it for the sake of consuming cream. I put a lot of light cream, which is very soft. After a whole night, it's wrinkled like that. Recently, the bread is very soft. It's wrinkled as soon as it's cooled. "

Production steps:

Step 1: mix all materials evenly

Step 2: add butter when the rough film can be pulled out. I put in the butter and began to knead.

Step 3: knead until the transparent film can be pulled out. Thick film doesn't matter, but it should be fine and uniform.

Step 4: ferment to twice the size, dip your fingers with dry powder and insert without retraction

Step 5: exhaust, divide into 50g, round

Step 6: after relaxation for 15-20 minutes, roll it into an ellipse and roll it from right to left. Press the tips of the small fingers of both hands on the dough and knead them to make both ends sharp

Step 7: ferment to about 2 times the size, gently press the finger with oil or dry powder, slowly retract, or do not retract, but no acid gas is just right. 175 degrees, 25 minutes. After baking, turn off the heat and bake for 2 ~ 3 minutes to dry the bottom

Step 8: after cooling, put it into a fresh-keeping bag or sealed box to keep it soft

Materials required:

GAOJIN powder: 400g

Sugar: 110g

Light cream: 106G

Milk powder: 20g

Yeast: 5g

Protein: 2

Butter: 20g

Note: 1, my oven is 45L, but this 400g powder obviously can't stand, baking two plates need risk, because it is made together, baking one plate, it is likely that the other plate has been made too much. We suggest that you reduce the amount of powder by half, or use 300g powder to reduce the tragedy.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor

Chinese PinYin : Bu De Bu Shi De Rou Ruan Xiang Tian Gang Shi Pai Bao