Snowflake crispy bread(xue hua su li mian bao )

Snowflake crispy bread

Introduction:

"The revelation of the earthquake: heaven always goes, not for Yao, not for Jie. If it is to be treated, it will be good; if it is to be disordered, it will be bad. It's time to eat, drink and sleep. Qi is fixed, so it can be free. Snowflake crisp, did not dare to use lard, worried that there is no market. This kind of small round bread, Meng teacher without relaxation, directly for the final fermentation. And the gentleman relaxes 15 minutes according to the example, rubs the circle again to ferment, does not know its reason, according to the description

Production steps:

Step 1: dough

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

Step 3: stir until smooth, add butter

Step 4: continue to stir out the film

Step 5: basic fermentation to 2.5 times

Step 6: crisp materials

Step 7: melt the butter, add sugar and low gluten powder

Step 8: stir into dough

Step 9: sieving

Step 10: knead it into crisp granules for later use

Step 11: divide the fermented dough into 6 equal parts, round and relax for 15 minutes

Step 12: knead round again and put into the baking tray

Step 13: ferment to twice the size, brush with egg liquid and sprinkle with crisp

Step 14: put into the oven, middle layer, 180 degrees up and down, bake for about 15 minutes

Step 15: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 150g

Water: 75g

Egg: 15g

Sugar: 25g

Butter: 15g

Dry yeast: 1 teaspoon

Salt: 1 / 4 teaspoon

Low gluten powder: 1 tablespoon

Note: the color of bread and snowflakes made with lard is whiter and more like snowflakes. When kneading crisp granules, it is not necessary to use a very fine screen. Generally, the screen can be used. The temperature should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xue Hua Su Li Mian Bao