Crispy buns and polo buns
Introduction:
Production steps:
Step 1: pour the high flour, peanut oil, yeast and sugar into the plate, add water slowly and knead the dough for five minutes.
Step 2: cover the kneaded dough with cloth and wait for about two hours, ferment to twice the original, press the middle hole with your fingers, and gently squeeze the dough next to the middle hole to remove bubbles.
Step 3: make the pastry now, add two eggs, lard and sugar into the pastry, mix until smooth and not sticky.
Step 4: bread and yellow pastry, take out the dough, divide into the required number of parts, knead into a circle, and ferment for 15 minutes.
Step 5: flatten a portion of the pastry, and then press the dough on top of the pastry.
Step 6: use a knife to cut the net on the pineapple skin.
Step 7: put the shaped dough into the baking pan, put it into the oven for final fermentation; after fermentation, take it out and brush a layer of egg liquid on the surface.
Step 8: preheat the oven, 180 degrees, 20 minutes.
Materials required:
GAOJIN powder: 150g
Peanut oil: 10g
Yeast: 2G
Water: 50g
Sugar: 20g
Pastry: egg liquid: 20g
Pastry: Lard: 40g
Pastry: butter: 10g
Pastry: white granulated sugar: appropriate amount
Note: household oven friends, the oven is small, it is easy to skin scorch, not ripe in the middle, to do flat, and then in the middle of the upper package with toothpick prick a few holes can drain moisture, baking bread will not be wet in the middle.
Production difficulty: ordinary
Process: Baking
Production time: 20 minutes
Taste: sweet
Chinese PinYin : Su Pi Bao Bo Luo Bao
Crispy buns and polo buns
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