27's baking diary -- "Luzon lard sweet bread"(de hong bei ri ji luo song zhu you tian mian bao )

27's baking diary -- "Luzon lard sweet bread"

Introduction:

"En ~ 27 another bread made with lard --" sweet bread with lard of borscht ", two kinds of bread must have been made last night ~ the other one is lard snow bread. Because it takes so long to ferment, we should make more bread. This bread is made with lard, which tastes better and fresher

Production steps:

Step 1: prepare the ingredients.

Step 2: according to the general manual bread (please refer to http://home.meishichina.com/recipe-144065.html Here) first knead the dough and ferment it for 1 hour.

Step 3: divide the dough into 4 sections, press the dough on the chopping board, knead it round, and ferment again for 15 minutes. After fermentation, roll the dough into an oval shape with a rolling pin.

Step 4: wrap the dough from top to bottom by hand. After rolling, pay attention to tighten and pinch the edges to form a rugby shape with thin ends and a drum in the middle, and put it in the baking pan.

Step 5: put the dough in the temperature of 38 ℃ for another 40 minutes (27 directly in the oven), let the dough expand to twice the previous size, put it in the room for a few minutes, make the dough surface slightly dry, and then use a sharp knife (27 with a blade) to cut a 1cm long hole on the surface.

Step 6: then, put the mixture of "Snow" and light cream into the opening.

Step 7: after placing, evenly brush a layer of egg liquid on the surface.

Step 8: Sprinkle the remaining "snowflakes" on the surface, and you can enter the oven~

Step 9: 90 ℃, heat up and down, about 15 minutes, bake until the surface is golden~

Step 10: the crispy crust of borscht is finished~

Materials required:

High gluten flour: 150g

Egg liquid: 15g

Milk powder: 5g

Water: 75g

Lard: 12g

White granulated sugar: 25g

Salt: 1.8g

Dry yeast powder: 5ml

Note: 1, borscht belongs to hard bread, in kneading, you can knead with warm water, so that the flour is better Q bullet, and then, in the third fermentation, you can cover the surface with a layer of wet gauze fermentation. 2. Make sure that the surface is slightly dry before cutting, otherwise it is easy to scratch the skin. Well, the crisp and tender borscht is finished. I wish you a good appetite. See you next time~~

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : De Hong Bei Ri Ji Luo Song Zhu You Tian Mian Bao