Secondary fermented raisin milk(nai xiang pu tao gan tu si zhong zhong er ci leng cang fa jiao )

Secondary fermented raisin milk

Introduction:

"You finish a toast in three nights, you don't have time to watch the dough ferment, you turn to refrigerated fermentation. However, the temperature is really low. Even if the amount of yeast used in the formula is doubled, it takes nearly two and a half hours to ferment in the oven to reach the ideal height in the final fermentation. However, for the same amount, the mold used by Mr. Meng is smaller than mine. So, using up all the patience, waiting for more than 2 hours, and seeing it rise to 8 points of the mold, I still feel a little surprise. "

Production steps:

Step 1: medium dough: 160g high gluten flour, 2G yeast, 1 egg yolk (18-20g), 80g water

Step 2: pour the medium dough together and stir to form flocs

Step 3: make dough by mixing

Step 4: put it in a big bowl, seal the plastic film, and put it in the refrigerator for one night and one day

Step 5: take it out and warm it up for one hour in the evening of the next day

Step 6: prepare the main dough with 40g high gluten flour, 20g sugar, 2G salt, 10g milk powder, 10g cheese powder, 10g butter and 50g raisins

Step 7: pour the medium and main dough ingredients into the container except the raisins and butter

Step 8: stir until gluten is formed

Step 9: add butter

Step 10: stir until the film is pulled out

Step 11: add chopped raisins and stir well

Step 12: take it out, shape it into a ball and put it into a big bowl

Step 13: seal the plastic film and put it in the refrigerator again for one night and one day

Step 14: take it out in the evening of the third day and warm it up for one hour

Step 15: exhaust, roll round, cover with plastic film and relax for 15 minutes

Step 16: roll it into a square of about 20cm,

Step 17: turn over, roll up, close up and put down into the mold

Step 18: cover and ferment in an oven or warm place

Step 19: prepare cheese paste: 75g cream cheese, 20g powdered sugar, 1 egg yolk, 10g low gluten flour

Step 20: soften the cream cheese at room temperature, add sugar powder and stir well

Step 21: add egg yolk and stir well

Step 22: add low gluten powder,

Step 23: mix well and set aside

Step 24: end of dough fermentation

Step 25: spread the cheese paste on the surface

Step 26: Sprinkle with almonds

Step 27: put it into the oven with 190 degree preheat, middle and lower layer, bake for 30 minutes

Step 28: demould immediately after discharging

Materials required:

GAOJIN powder: 40g

Dry yeast: 4G

Egg yolk: 20g

Water: 20g

Fine granulated sugar: 25g

Salt: 1 / 8 teaspoon

Milk powder: 20g

Butter: 10g

Raisins: 50g

Cream cheese: 75g

Powdered sugar: 20g

Low gluten powder: 10g

Almond slices: 20g

Note: when baking to color, should be timely covered with tin foil, so as not to color too deep. A little helpless is that the oven temperature is not uniform, some places have not been how to color, local appeared burnt color.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: milk flavor

Chinese PinYin : Nai Xiang Pu Tao Gan Tu Si Zhong Zhong Er Ci Leng Cang Fa Jiao