Mulberry crisp bread(sang shen su li mian bao )

Mulberry crisp bread

Introduction:

"This bread is inspired by teacher Meng's Tomato thyme bread. The egg tart mold has never been used since it came back. Although it's not Mr. Meng's lace mold, it's about the same size. Then follow the example of thyme bread and make a mulberry bread with egg tarts. "

Production steps:

Step 1: prepare materials

Step 2: pour the dough except butter into a large bowl

Step 3: manually stir into flocs

Step 4: mix with a blender

Step 5: the dough is slightly smooth, 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: end of fermentation

Step 9: take it out, exhaust, divide it into 5 equal parts, roll it round and put it into the oil smeared egg tart mold

Step 10: last fermentation for 30 minutes

Step 11: brush the egg liquid on the surface, wipe the pastry dough into crumbs with the wiping board, and sprinkle on the surface

Step 12: put in the oven, middle layer, heat 180 degrees up and down, bake for 10-15 minutes, out of the oven

Materials required:

Gluten powder: 235g

Sugar: 15g

Salt: 1 / 4 teaspoon

Dry yeast: 1 / 2 teaspoon

Homemade mulberry sauce: 50g

Protein: 30g

Water: 70g

Butter: 15g

Pastry: right amount

Note: you can also brush egg liquid directly on the surface without pastry dough. If the color is too fast, you can cover the tin foil and continue to bake. Mulberry jam can be replaced by other jam, but the water consumption should be adjusted according to the moisture content of jam.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Sang Shen Su Li Mian Bao