Little lion bread(xiao shi zi mian bao )

Little lion bread

Introduction:

"The lion shape is seen in Wenyi's blog. I used soup to grow the recipe."

Production steps:

Step 1: make soup seed: 100g water + 20g low powder, stir well, cook over low heat until translucent, leave the heat to cool

Step 2: after the milk is slightly warmed, put in yeast and dissolve it. Then add bread powder, 45g egg liquid, sugar, salt, milk powder and 100g soup in turn. Stir for 10 minutes in the bread maker, take out the dough, knead in softened butter, and put it back in the bread maker to stir for 10 minutes until the extended stage

Step 3: after kneading the dough, take it out and beat it for 100 times. After reunion, put it in the fresh-keeping bag, drain the air in the bag, tighten the bag mouth, and ferment at room temperature. (the room temperature here refers to the temperature of about 10 degrees in recent time.)

Step 4: after fermentation for 6-7 hours, to twice the size, take out and knead for a while to exhaust, divide into 50g balls, cover with plastic film and wake up for 10 minutes

Step 5: divide the potion into two parts, half to make lion face, the other half to make eight small balls, roll them all into a circle, put them into the mould in turn, arrange them well, put a bowl of boiling water in the oven, transfer them to the fermentation stand, put the bread germ in and make it 1.5 to 2 times larger.

Step 6: brush the egg liquid with the bread germ

Step 7: put into the preheated oven, 180 degrees for 15 minutes

Step 8: take it out and let it cool immediately

Step 9: melt the chocolate in water, dip it with toothpick and draw eyebrows

Materials required:

Kite bread flour: 300g

Magnolia low powder: 20g

Milk: 100g

Water: 100g

Butter: 25g

Milk powder: 10g

Eggs: 45g

Egg liquid: a little (for brushing)

Quick yeast powder: 3 G

Chocolate: a little

White granulated sugar: 30g

Salt: 1g

Note: the low powder in the soup can be replaced by high powder. The bread maker I use is Petrus Petrus pe8020aug, and the oven is Changdi ckf-30u. The milk consumption, kneading time and temperature listed in the article are only limited to this operation. Please handle them according to the actual situation.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Shi Zi Mian Bao