Crispy puff(nai su li pai bao )

Crispy puff

Introduction:

"Some time ago, I tried a kind of bread flour. In order to observe and feel this kind of bread flour more carefully, I chose to knead it by hand. In my opinion, only by touching it by hand can I get the most authentic and appropriate summary. Fortunately, the weather is not too hot, hand kneading is not so terrible. All kinds of materials are mixed and mixed into a ball. You can smell the smell of wheat. It smells good. Cover with plastic wrap, refrigerate in refrigerator for about 30 minutes, then take it out, start to knead, 5 minutes out of the film, flour is very good, out of the film quickly, rising force is strong, very suitable for novices

Production steps:

Step 1: prepare the material and soften the butter at room temperature.

Step 2: weigh the flour, put it into a large bowl, add eggs, sugar, salt, yeast powder, and pour in the milk.

Step 3: mix the dough with a rubber scraper, cover with plastic film and refrigerate for about 30 minutes.

Step 4: take out the dough and knead it in a "laundry style" until the gluten is formed. You can pull out some rough film.

Step 5: add softened butter.

Step 6: continue to knead until the butter is completely absorbed, the dough is smooth, and a smooth and tough film can be pulled out.

Step 7: gently drop the dough a few times, round, put it into a large bowl, cover it with plastic film and ferment.

Step 8: ferment to 2-2.5 times.

Step 9: take out the fermented dough, press and exhaust, divide it into 9 equal parts and round it.

Step 10: put in the baking tray. Cover with plastic film for fermentation.

Step 11: ferment to twice the original size.

Step 12: preheat the oven at 180 degrees. Brush the egg and sprinkle with pastry.

Step 13: put the bread into the middle and lower layers of the oven, bake at 180 degrees for 25 minutes. After the surface color is satisfied, cover with tin foil.

Step 14: take the bread out of the oven and demould it.

Materials required:

Bread flour: 300g

White granulated sugar: 45g

Yeast powder: 3 G

Milk: 180g

Salt free butter: 30g

Salt: 1g

Whole egg liquid: 54 G

Pastry: right amount

Note: Tips: 1. After the materials are mixed into a dough, cover it with plastic film and let it stand for about 30 minutes. The dough is very moist. Knead it again at this time, it will be easy to form a film, which can achieve twice the result with half the effort. 2. Don't add liquid at one time, reserve about 10 grams, and then decide whether to continue adding according to the dry humidity of dough. 3. In the process of hand kneading, if it is found that the water in the dough evaporates too fast, it is necessary to replenish the liquid in time. You can stick water or milk with your hand, pat it on the surface of the dough, and then knead it. Do not pour water directly on the dough. 4. Each family's oven temper is different, baking temperature and time can not be copied, according to their own oven temper to adjust. 5. Bread that can't be eaten at a time can be put into a fresh-keeping bag and frozen in the refrigerator. If it's toast, it should be sliced first, then frozen in a bag and taken as you like. The bread will still be fresh.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Su Li Pai Bao