Mushroom Castle(xiang gu bao )

Mushroom Castle

Introduction:

"To make the leftover stuffing of shiitake steamed buns, remove the curry powder and stuffing from Mr. Meng's Curry fort and turn it into bread with Chinese style heart. Isn't that interesting? However, the diameter of my baking mold is a little larger than that of Mr. Meng's. maybe I was too anxious to bake it. In the end, it didn't turn into a flat column with edges and corners. Instead, it was like a pie. "

Production steps:

Step 1: prepare the dough

Step 2: pour all ingredients except butter into the bowl

Step 3: manually stir into flocs

Step 4: turn to blender

Step 5: after making a smooth dough, add butter

Step 6: continue to stir until the film comes out

Step 7: put into a large bowl, cover with plastic film, and ferment for 80 minutes

Step 8: double the dough size

Step 9: divide into 4 equal parts, round and relax for 5 minutes

Step 10: prepare fillings and finishes

Step 11: flatten the dough

Step 12: put in the filling

Step 13: wrap up and close up

Step 14: coat with starch

Step 15: put it into the mold and press flat

Step 16: stick black sesame seeds on the surface, put them into the baking pan, and ferment them until they are full

Step 17: cover the surface with baking tray and other heavy objects, put them into the oven, middle layer, heat up and down 180 degrees, bake for about 18 minutes,

Step 18: get out of the oven,

Step 19: cool slightly and demould

Materials required:

GAOJIN powder: 125g

Fine granulated sugar: 6 g

Salt: 1 / 8 teaspoon

Dry yeast: 1.5g

Protein: 25g

Water: 54 G

Butter: 6g

Mushroom stuffing: 1 small bowl

Black Sesame: 1 teaspoon

Corn starch: right amount

Note: cover the surface with heavy objects, mainly to make it form a flat surface after baking. Originally, I wanted to press it with a baking tray, but the baking tray couldn't be put in, so I used some flat plates to cover it, and then pressed it with a microwave bowl

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Gu Bao