Milk Hydrangea bread(niu nai xiu qiu mian bao )

Milk Hydrangea bread

Introduction:

"This western style pastry is made with milk instead of a drop of water. When it's roasted, it tastes rich in milk, soft and sweet, and has a long aftertaste. Beautiful Hydrangea bread is very suitable for spring outing or travel of portable food, not only taste good, exquisite shape will definitely attract everyone's attention. Hydrangea is an auspicious object among Chinese people and a love token between young men and women. In ancient China, it was a custom in some places that when a girl got married, she was scheduled to have her suitors gather under the embroidery building on a certain day (usually the 15th day of the first month or the 15th day of August). The girl threw out an embroidered ball, and whoever got the ball could marry her. Girls usually see the right person and throw the hydrangea on him so that he can find it. In many places to carry the bride's sedan top to knot an embroidered ball, picture a auspicious auspicious. Last night, I baked a batch of Hydrangea buns with 300 flour. I made nine Hydrangea buns, each weighing about 33 grams. But my baking tray was not big enough. After baking, each one stuck together. Although it tasted good, its appearance was not perfect. This morning, I got up and began to make noodles. This time, I used 220 grams of flour to ferment for a whole morning. At noon, I went home from work for shaping, secondary fermentation and baking. Finally, the satisfactory Hydrangea bag came out of the oven, and the whole room was filled with the attractive milk smell of bread. My husband said to me, "you are crazy. You don't sleep at night and you don't sleep at noon." I said, "this is a good student. Look how hard I work! Kung Fu is not inferior to those who want to

Production steps:

Step 1: put all the ingredients except butter into the basin and knead until the dough can pull out the thick film.

Step 2: add the butter softened at room temperature and cut into small pieces, continue to knead until the dough is fully expanded, and then pull out the transparent film.

Step 3: cover the dough to 2-3 times the original volume.

Step 4: divide the dough into 18 equal portions, each weighing about 23 grams.

Step 5: roll round and cover for 10 minutes.

Step 6: take a preparation and roll it into a tongue shape.

Step 7: roll up from one end after turning over, and roll up after thinning the other end.

Step 8: roll all the preparations and cover for 10 minutes.

Step 9: take 2 rolls and roll them into strips about 7-8 mm in diameter.

Step 10: cross check the two items.

Step 11: cross the middle two first.

Step 12: cross left and right again.

Step 13: repeat steps 11 and 12 to weave 4 braids.

Step 14: turn the braid over and brush the surface with a layer of water.

Step 15: start rolling from the thin end.

Step 16: pinch and reshape the joint.

Step 17: put the raw material into the baking tray.

Step 18: cover the hair to twice the original volume.

Step 19: brush a thin layer of egg yolk on the surface.

Step 20: put into the preheated oven and bake at 165 ℃ for about 10 minutes.

Step 21: color the surface, cover the tin foil, and bake for another 15 minutes (if the oven has the function of circulating air, it can be turned on at this time).

Step 22: take out the roasted Hydrangea bag and brush it with a layer of cooked vegetable oil or melted butter.

Materials required:

Jinxiang high gluten flour: 190g

Medium gluten flour: 30g

Milk: 110g

Egg white: 1

Sugar: 30g

Butter: 25g

Fresh yeast: 8g

Salt: 1 / 4 teaspoon

Fresh egg yolk: 1

Cooked vegetable oil: appropriate amount

Note: 1, dough to fully expand, so that bread will have the effect of wire drawing. 2. You can't use ordinary flour instead of high gluten flour. Different gluten has different effect. 3. Green body into the oven surface coloring to cover tin foil, so that the color of baking is uniform. 4. After baking, brush a layer of oil on the surface will be more beautiful.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Niu Nai Xiu Qiu Mian Bao