Crispy mountain toast - medium(nai su shan xing tu si zhong zhong )

Crispy mountain toast - medium

Introduction:

Production steps:

Step 1: medium seed: 175 g Jinxiang bread flour, 3 G instant dry yeast, 105 g water; main dough: 75 g Jinxiang bread flour, 36 g fine granulated sugar, 3 g salt, 20 g egg, 20 G light cream, 25 g water, 20 g butter; mold: 450 g toast mold;

Step 2: pastry filling: 60g butter, 50g sugar powder, 20g egg, 60g milk powder.

Step 3: soften the butter at room temperature and add sugar powder.

Step 4: beat until light.

Step 5: add egg liquid in two times, mix well.

Step 6: add milk powder and mix well. Put it in the refrigerator for storage.

Step 7: measure 3 G yeast first.

Step 8: add 105 grams of warm water to melt the yeast.

Step 9: add high flour.

Step 10: stir into medium dough and ferment.

Step 11: ferment until the dough is alcoholic and honeycomb inside. The dough is soft.

Step 12: add the main dough ingredients other than butter, and beat until the gluten expands and the surface is smooth. (this process takes 15-20 minutes)

Step 13: add butter until complete.. (this process takes 15-20 minutes)

Step 14: large transparent film can be pulled out.

Step 15: round the dough and ferment.

Step 16: ferment to twice the size.

Step 17: take out the fermented dough and divide it into 3 parts. Roll 1 portion into an oval shape and spread the pastry filling. (if it is not easy to roll out, cover it with plastic film and relax for 20 minutes)

Step 18: roll up from top to bottom.

Step 19: put into 450 grams of toast mold, and carry out the final fermentation.

Step 20: ferment until 8 minutes of the mold is full.

Step 21: Brush egg liquid on the surface, sprinkle sesame or crispy grain.

Step 22: preheat 180 degree oven, middle layer, heat up and down, 35 minutes.

Step 23: after coloring the surface of bread, cover it with tin foil in time.

Materials required:

High flour: 175g

Yeast: 3 G

Water: 105 G

Note: in order to save time, preheat the oven to 30 degrees, put a bowl of water under the baking net, and the fermentation container is above the baking net.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Nai Su Shan Xing Tu Si Zhong Zhong