Hand kneaded noodles: tangzhong braided bread(chun shou gong rou mian tang zhong bian zi mian bao )

Hand kneaded noodles: tangzhong braided bread

Introduction:

Production steps:

Step 1: prepare the soup

Step 2: mix all the ingredients (except butter) and knead them into a dough. When the dough is expanding, slowly add butter until the film is pulled out (as shown in the figure)

Step 3: knead the dough and ferment

Step 4: ferment to twice the size

Step 5: wake up for 10 minutes after exhausting

Step 6: finishing the modeling and secondary fermentation

Step 7: ferment to twice the size

Step 8: spread the egg, sprinkle sesame, bake in 170 degree oven for 20 minutes until the bread is colored

Step 9: bake and cool

Materials required:

High flour: 260g

Soup: 100g water and 20g powder

Water: 60g

Butter: 15g

Sugar: 40g

Salt: 2.5G

Milk powder: 20g

Egg liquid: 30g

Note: soup: 100 grams of water and 20 grams of high flour, low heat heating to 65 degrees (while heating and stirring, batter texture can be) cold can do, there is no time to refrigerate 1-2 days, bread preservation method: do not refrigerate Oh! When the bread is warm, it can be stored in a sealed container at room temperature!! It can be kept for 2-3 days

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Chun Shou Gong Rou Mian Tang Zhong Bian Zi Mian Bao