Lemon crisscross bun(ning meng shi zi pai bao )

Lemon crisscross bun

Introduction:

"This lemon cross row bag is a recipe of abalone teacher, very easy to use. My toaster is aca-p10b, and my oven is Changdi ck-10b. I bought it more than ten years ago. It's OK to make ordinary snacks, but because it's small, the heat is not uniform. "

Production steps:

Step 1: weigh the dough ingredients except butter in turn and pour them into the toaster. The order is water - egg - milk powder - sugar - Salt - flour - yeast (yeast placed in the flour pit), start the dough program, stir for 15 minutes, press the stop key.

Step 2: restart the dough procedure (2 hours) and add butter.

Step 3: when you're free, scrape out the peel of the lemon with a skin scraper and set it aside (only the yellow part).

Step 4: when the time is about 1.35, the toaster will beep, and then pour in the lemon crumbs. The fermentation started at 1.30.

Step 5: ferment the dough to about 2 times, gently press the dough without shrinking or sinking.

Step 6: take out the dough and evenly divide it into 16 parts after exhausting. Round and relax for 15 minutes. (I'm afraid that the dough will stick to the panel. I pad tin foil on the panel once, which turns out to be redundant). Cover the dough with plastic film to keep moisture.

Step 7: relax the dough and pinch the four corners of the dough down with your hand. Put it on the chopping board and gently round it with your hands.

Step 8: place the shaped dough in the baking pan for final fermentation. I put the pan in the oven with a bowl of boiling water under it.

Step 9: mix the cross batter (flour 20g, lemon juice 20ml, water 5ml) well, pay attention not to be too thin. I used 13ml lemon juice and 12ml water this time. It's a little thin.

Step 10: when the dough is fermented to twice the size, gently brush the surface with sugar water.

Step 11: pour the cross rice paste into the decoration bag (I can't find the decoration bag, just take a plastic bag instead). Squeeze the cross rice paste (cross pattern) on the surface of the dough and bake it in the oven. Up and down fire 175 degrees, middle 175 degrees, about 20 minutes. (oven preheat in advance)

Materials required:

High gluten flour: 400g

Water: 185ml

Whole egg: 1

Salt free butter: 50g

Lemon: one

Fine granulated sugar: 60g

Salt: 5g

Milk powder: 10g

Active dry yeast: 4G

White granulated sugar: 10g

Flour: 20g

Lemon juice: 20ml

Note: put the bread in the palm of your hand and keep it in the fresh-keeping bag. The amount of lemon juice in the cross paste is adjusted according to the taste and the sensitivity to acid. The 13ml I added is not too sour.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ning Meng Shi Zi Pai Bao