Recipe book of private dishes - milk meal bag [manual version](si cai shi pu jing niu nai can bao shou gong ban )

Recipe book of private dishes - milk meal bag [manual version]

Introduction:

"The recipe of private dishes -- milk meal bag [manual version] meal bag is one of the indispensable breads in Western European meals. There are many kinds of food bags, with different tastes and different ways of making. For flour is not very good, but, love to eat bread, pasta heart, pasta and so on. Please share the "recipe of private dishes - milk meal bag" with your dear friends

Production steps:

Step 1: soften the cream at room temperature and de ice the milk at room temperature. Yeast, sugar, salt.

Step 2: sift high gluten flour and set aside

Step 3: pour yeast, sugar and salt into the spare high gluten flour

Step 4: after step (3), pour the spare milk in the direction of the conditioning bowl.

Step 5: after step (4), stir with chopsticks.

Step 6: after step (5), knead the dough slightly by hand.

Step 7: after step (6), put the dough on the dough table, knead the dough into a hand-free dough, gently flatten the dough with fingers, and then put the cream in the middle of the dough.

Step 8: after step (7), cover the dough and knead it again. When the dough and cream knead together, more or less the cream will separate from the dough. At this time, while kneading the dough, hold the dough in your hand and stick the small dough on the table. Then knead the dough and repeat the operation.

Step 9: after step (8), knead until the cream is blended into the dough.

Step 10: after step (9), grasp the dough and throw it forward in mid air.

Step 11: after step (10), fold the dough forward and upward, and then push forward.

Step 12: after step (11), grasp the dough at 90 degrees (15 minutes in the direction of the clock and 45 minutes in the direction of the clock).

Step 13: after step (12), grasp the dough and throw it forward from mid air.

Step 14: after step (13), fold the dough forward and up, and then push forward. Repeat the operation to make the dough soft. (step diagram (10, 11, 12, 13, 14) requires wrist force and physical strength.)

Step 15: after step (14), put the thumbs of both hands on the top of the dough, arch the fingers of other hands horizontally in front of the dough, and then gently arch the belt along the clock (or reverse the clock) to form a circle after a few turns (the body slightly squats forward and bends, which is easier to operate.) Cover the dough with a spare conditioning bowl or plastic wrap.

Step 16: after step (15), after 90 to 100 minutes, wake up about twice to 2.5 times of the original.

Step 17: after step (16), lift the conditioning bowl (or preservative film), use your fingers to press in the middle of the dough to form a concave hole, and the concave hole can be divided without springing back. (if you bounce back soon, you need to wake up the dough again and think for yourself.)

Step 18: after step (17), flatten the dough evenly, and then divide each dough into 60 grams (or at your discretion).

Step 19: after step (18), grab the bottom of the dough.

Step 20: after step (19), fold the dough forward and upward.

Step 21: after step (20), wrap the dough with your hand arch.

Step 22: after step (21), wrap the dough belt with the hand arch and follow the circle of the clock.

Step 23: after step figure (22), turn a few circles along the clock (reverse clock).

Step 24: after step (23), make the dough round. (step diagram (19, 20, 21, 22, 23, 24) when kneading the dough, the body is slightly bent forward, which is easier to operate. You can knead the dough with both hands at the same time.)

Step 25: after step (24), cover with plastic film and wake up the dough for 15 to 20 minutes.

Step 26: step (25) of the dough wake up after 20 minutes.

Step 27: after step (26), remove the preservative film and flatten the dough evenly. (Reference)

Step 28: after step (27), fold the upper third of the left side and press the palm root to the right side. (Reference)

Step 29: after step (28), fold from the upper left end to the center, press the palm root to the right end. (Reference)

Step 30: after step (29), gently arch the dough with both hands and move it back and forth to form the angle of both ends. (Reference). (step diagram (27, 28, 29, 30) when pressing and shaping dough, the body is slightly bent forward, which is easier to operate.)

Step 31: after step (30), flatten the dough evenly, fold it in half and knead it into a circle. (Reference)

Step 32: after step (31), grab the bottom of the dough, fold the dough in half, wrap the dough with your hand arch and drag it along several circles of the clock. (Reference)

Step 33: after step (32), make the dough round. (step diagram (31,32,33) when pressing and kneading the dough, the body is slightly bent forward, which is easier to operate.) (Reference)

Step 34: after step (33), lay oil paper on the spare baking tray, then put the whole dough, then cover it with plastic film, and then wake up the dough.

Step 35: after step (34), the dough wakes up 2 times to 2.5 times. (one hour to one hour and a half)

Step 36: after step (35), the spare water sprayer sprays evenly on the surface of the dough, and then spreads the egg liquid evenly with a brush.

Step 37: preheat the oven for 200 degrees, then turn to 180 degrees, and then put the baking tray into the oven to bake for 19 to 24 minutes. This time it's 24 minutes

Step 38: finished product drawing.

Step 39: finished product drawing.

Materials required:

High gluten flour: 280g

Milk: 200g

Yeast: 4.4g

Fine granulated sugar: 30g

Salt: 4 g

Cream: 25g

Note: after the experience: 1: the room temperature is 25 degrees (the room temperature in the kitchen is 25 to 27, 28 degrees) or above, the dough fermentation time is faster. 2: Baking time > favorite color: light to 18-19 minutes, deep to 23-24 minutes. (sometimes the temperature of the oven will rise after several times of continuous baking. At this time, you need to adjust the degree of the oven or cool it before using it. However, each oven is slightly different. Please consider it yourself.) 3: Put a cup of water on the baking tray and dough at the same time (or not, the use and size of the container, as long as the oven is available, please consider for yourself). 4: Whether it's for breakfast, hamburger, stuffing or sandwich, it's very suitable. It's soft and chewy. It's also delicious after cooling. 7: Please refer to the diary of "recipes for private dishes - milk meal bag [manual version]". http://home.meishichina.com/space-5901869-do-blog-id-541054.html .

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: milk flavor

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