Sugar snack bag(sha tang xiao can bao )

Sugar snack bag

Introduction:

"Wang Jie's latest homework, sugar snack bag. If you want to have a good sleep and breakfast on the rest day, it's still the old way. When you get up in the morning and go to work, you mix flour and liquid to make noodles all day. When you get home from work at 7:00, you add the remaining ingredients and start kneading. When kneading is finished at 7:30, you start to ferment. At about 8:30, one hair is finished. Plastic surgery starts at 9:00. Finish squeezing butter and sugar in less than 2 rounds at 10:00, and go to bed at 10:30. It's Kwai Chung, "he said.

Production steps:

Step 1: 1. Add all the ingredients (except cream) together and stir to avoid yeast and sugar being added with salt to prevent yeast activity from being affected. 2. Stir until the dough is formed and the water is absorbed, then add the oil. Stir slowly until the oil is completely absorbed and the dough is expanded. (when the dough is spread by hand, it can't form a transparent film. When it is torn, it has serrated shape. The dough surface is smooth and elastic.) 3. After mixing, the dough is placed in a container and covered with plastic film for basic fermentation. The volume is about 2-2.5 times of the original

Step 2: after the initial launch, divide it into 50g each, round and relax for about 15 minutes,

Step 3: shape into olive shape

Step 4: ferment twice the size of the dough, use a knife to gently cut the middle of the dough, squeeze a piece of softened butter on the mouth, and sprinkle Korean sugar on the surface of the dough

Step 5: enter the furnace, 190 degrees. 23 minutes up and down. (the temperature and time can be controlled flexibly according to the state of the oven and bread) a little coloring will immediately cover with tin foil.

Materials required:

Gold statue: 250g

Water: 99g

Milk: 35g

Egg: 30g

Milk powder: 10g

Sugar: 29g

Salt: 3G

Yeast: 3G

Butter: 26G

Note: my experience: 1. The water in the formula must not be added at one time, basically there will be more. I just added it all. Later, when I had plastic surgery, I was in great pain. I used a lot of hand powder. 2.2 when you cut the bag, you have to be sure that it's beautiful. I just didn't dare to cut it. The cut is not very good. It's better to apply oil or water on the knife when cutting. 2. The bag is so soft when it's just out of the oven, but it doesn't feel as soft as Zhongzhong after it's cold. However, with more butter and sugar, the bread is sweet and suitable for eating with sour jam.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Sha Tang Xiao Can Bao