Making bread in different patterns(huan zhe hua yang zuo mian bao ye rong juan )

Making bread in different patterns

Introduction:

"I was busy making moon cakes for two days until 12 o'clock in the night. I haven't been tired for several days. Now I've stopped for a few days and started kneading noodles again. When I wrote my diary, I attached the kneading steps. It was very impressive. People seem to be very afraid of this manual kneading. Because I haven't bought a toaster, I can only knead noodles by hand, and I don't feel very tired, On the contrary, I feel that watching TV kneading noodles for about half an hour is very interesting. Now I have a feeling of giving up on bread. If I don't do it for a few days, I feel a bit lost. This time, the coconut with good quality tastes different. Especially when the bread is just out of the oven, the smell of milk tempts you to take a bite

Production steps:

Step 1: after the oil method, knead all the materials until the gluten is extended, add butter and knead until the film is formed at the extension stage. The edge of the small hole is smooth

Step 2: basic fermentation, to twice the size, poke a hole, do not retract, do not collapse

Step 3: press the fermented dough gently, divide it into 8 equal parts and knead for 15 minutes

Step 4: take one of the small dough, turn it over and roll it into long strips, then spread coconut stuffing (see the diary for the production of coconut stuffing)

Step 5: roll up from top to bottom, close up and pinch tightly.

Step 6: cut the dough from the middle without cutting the top

Step 7: open from the incision with the cutting surface facing up

Step 8: put it into the paper film for secondary fermentation, then brush the egg liquid on the surface, put it into the preheated oven and bake at 166 ℃ for 14 minutes (my oven has only two layers, baking temperature is for reference only)

Materials required:

GAOJIN powder: 200g

Low gluten powder: 50g

Yeast: 3 G

White granulated sugar: 40g

Salt: 3 G

Egg: 25g

Milk: 137G

Butter: 25g

Note: 1, dough rolling long thin, shaping time will not be too high, baked better look 2, baking temperature is not the same as their own oven, you decide the baking temperature, my oven really can't give you a reference, too low, the temperature can only be reduced, you can refer to the free baking temperature: 180 degrees, middle layer up and down for 15 minutes

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Huan Zhe Hua Yang Zuo Mian Bao Ye Rong Juan