Hand torn bread with crispy outside and soft inside(wai cui nei ruan de shou si mian bao )

Hand torn bread with crispy outside and soft inside

Introduction:

"In the cold winter, I like to eat sweet bread, especially the hand torn bread, which is crisp on the outside and soft on the inside. It has strong milk flavor. How can I stop when I get up in the morning with a cup of warm milk?"

Production steps:

Step 1: group photo of raw materials

Step 2: turn the yeast powder in warm water and add it to the flour

Step 3: when the dough is completely kneaded, add butter and continue to knead, knead, knead

Step 4: until the transparent film can be pulled out, I knead the noodles by hand. It's less than an hour cold at home. Please refer to it~

Step 5: smooth and ferment in a slightly warmer place

Step 6: ferment to twice the size, poke a hole and do not retract~

Step 7: then you need to fold the quilt, put the dough in the refrigerator for half an hour, take out the butter and beat it into pieces

Step 8: take out the dough in the refrigerator, roll it out, and put the butter in the middle of the dough

Step 9: wrap it tightly. If there are bubbles, prick it with toothpick

Step 10: fold the quilt four times for the first time

Step 11: look after 40% discount

Step 12: roll it open, fold it twice at the back, roll it open; if you want to relax, put it in the middle for half an hour, and then roll it open into a rectangle

Step 13: cut into strips

Step 14: you can see the fine layering~

Step 15: put it in the mold and ferment for half an hour. I use the mold to make chicken cake

Step 16: put it in the oven and heat it up and down 180 degrees for 15 minutes. You can hear the sound of butter melting and baking dough in the middle. It's nice~

Step 17: Dangdang ~ out of the pot ~ the milk fragrance is very strong!

Materials required:

Medium gluten flour: 250g

Egg: 1

Salt: 2G

Yeast: 3G

Milk powder: 6g

Flour butter: 30g

Water: 140g

Sugar powder: 20g

Butter: 200g

Note: it doesn't have to be so much butter. In fact, most of the oil will melt after entering the oven. The bubbles must be punctured in time and pressed tightly. Otherwise, it's not easy to roll out, and it's likely to leak butter

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Wai Cui Nei Ruan De Shou Si Mian Bao