Soft and light as cotton(ru mian hua ban rou ruan qing ying de ka shi da chao ruan tu si )

Soft and light as cotton

Introduction:

"This kind of bread is one of Mr. Meng's 100 recipes. I'm very curious when I see the word" super soft ". Is it really super soft? When it comes out of the oven, when I take off the film, I touch it with my hand, which proves that this kind of toast is really super soft. It's as soft and light as cotton when I touch it. I can't bear to slice it with a toast knife, so I tear it directly. The tissues inside are sliced one by one, and the entrance is soft and delicious. "

Production steps:

Step 1: make custard sauce first, weigh all the ingredients and put them into the pot together.

Step 2: after mixing evenly, heat it with a small fire and keep stirring.

Step 3: stir into paste, turn off the heat, take out and cool, cover with plastic film and refrigerate for 60 minutes.

Step 4: mix the dough material and custard sauce with the back oil method, and knead them into a complete stage (today's gloves are very popular)

Step 5: ferment the dough in a warm place.

Step 6: ferment to 2-2.5 times.

Step 7: take out the fermented dough and divide it into 6 parts with uniform size after exhausting. After the plastic film is relaxed for 15 minutes, roll it into an oval shape with the same width as the toast pattern.

Step 8: roll from top to bottom after turning over.

Step 9: always roll it into a cylinder, and gently roll it up without too tight.

Step 10: roll up the dough and put it into the toast mold.

Step 11: put it in a warm and humid place for final fermentation, and then send it to the top of the toast mold.

Step 12: brush the egg white evenly on the surface after hair, put it into the preheated oven and bake at 200 ℃ for 40 minutes.

Materials required:

Egg yolk: 2

High gluten flour: 500g

Fresh milk: 130g

Yeast: 8g

Milk powder: 30g

Butter: 50g

Fine granulated sugar: 20g

Water: 210g

Salt: 3 G

Note: 1. The water absorption of flour will be slightly different. When kneading, leave 10g of water before adjusting. 2. Please adjust the oven temperature as appropriate. 3. When baking, cover the surface of the bread with tinfoil after coloring, so as to avoid too deep color of the surface. 4. The surface of the original recipe is brushed with whole egg liquid, and what I brush is the remaining egg white for making custard sauce.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ru Mian Hua Ban Rou Ruan Qing Ying De Ka Shi Da Chao Ruan Tu Si