Jam snack bag (no kneading version)
Introduction:
Production steps:
Step 1: raw materials: 265g high flour, 65g low flour, 65g egg, 160g milk, 50g sugar, 4G yeast, 2G salt, homemade Ougan jam
Step 2: mix high flour, low flour, sugar and salt
Step 3: pour the milk into the basin, add yeast, stir and dissolve
Step 4: pour in the eggs and stir well
Step 5: add the mixed powder
Step 6: stir into a dry dough
Step 7: cover and ferment for about 40 minutes
Step 8: fold several times with a shovel or scraper
Step 9: cover with plastic film and refrigerate for 12 hours
Step 10: after fermentation, take it out of the refrigerator and warm it up
Step 11: exhaust, knead evenly, divide into 12 equal parts, round and relax for 15 minutes
Step 12: take a portion and roll it into a wafer, then put some jam on it
Step 13: tighten the seal like a bun
Step 14: seal downward, put into baking tray, ferment about 1.5 times
Step 15: brush a layer of egg, sprinkle sesame seeds, preheat the oven at 170 degrees, middle layer, about 25 minutes
Step 16: finished product
Materials required:
High flour: 265g
Low powder: 65g
Egg: 65g
Milk: 160g
Sugar: 50g
Yeast: 4 g
Salt: 2G
Homemade Ougan Jam: right amount
Note: 1. It takes a long time to mix dough at night and ferment overnight. 2. There is no kneading process to avoid uneven kneading of yeast. Milk and yeast should be fully dissolved. 3. The newly formed dough is very sticky. Mix it well with a shovel or scraper without hand kneading. 4. Take it out of the refrigerator in the morning and return to room temperature before operation. 5, When wrapping jam, don't roll the skin too thin. It's easy to crack when baking, or it's not wrapping jam. It's also good to make a small meal bag directly. 6. Although there's no kneading noodles, it's very soft when baking. It's suitable for lazy people who don't like kneading noodles,,,
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Guo Jiang Xiao Can Bao Mian Rou Mian Ban
Jam snack bag (no kneading version)
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