Sesame pastry bag(zhi ma nai su bao )

Sesame pastry bag

Introduction:

"Son Hui often likes to eat sweet bread, especially sweet crispy bread. When you want to eat, ask, "Mom, when will you make that delicious bread?" The first time I made a pastry bag, there was a joke. Originally, 50g of powdered sugar and 100g of powdered milk were used, but I used 100g of powdered sugar and 50g of powdered milk. The result was really sweet. It was so sweet that it was o (∩)_ ∩) O ~ so I use a cup of Kuding tea to match this sweet bread to clear the fire and relieve the boredom. "

Production steps:

Step 1: first make the pastry filling: the butter is softened at room temperature, and the softened butter can be pressed out of the hole with a little finger.

Step 2: stir the softened butter into mud with a manual egg beater, sift in the powdered sugar, and mix well with a rubber scraper or manual egg beater.

Step 3: add the egg liquid in several times and mix well. Add the egg liquid after each time.

Step 4: sift the milk powder and corn starch, add in, mix well with a rubber scraper, and the pastry filling is ready. If you don't use it right away, you can put it in the refrigerator.

Step 5: make the pastry bag: pour all the ingredients except butter into the bread maker, and knead the dough for 20 minutes.

Step 6: stop the program after 20 minutes, add softened butter, restart the "he mian" program, and knead for another 20 minutes.

Step 7: apply oil around the container, put in the kneaded dough, apply a little edible oil on the surface of the dough, cover it with fresh-keeping film, and ferment to twice the size at room temperature.

Step 8: press the fermented dough by hand, exhaust the air, measure the total weight with an electronic scale, evenly divide it into 12 equal parts, knead it round, cover it with plastic film and relax for 20 minutes.

Step 9: put on disposable gloves, grasp the pastry filling into a ball, and divide it into 12 equal parts. Take a small loose dough, flatten it by hand, thin around, a little thicker in the middle, and put a pastry filling on it.

Step 10: wrap the stuffing like a bun and pinch it tightly. The baking tray is covered with silica gel pad or baking paper, and the bread is neatly placed on the baking tray.

Step 11: put it in a warm and moist place (I'm used to putting bread in the oven) and finally ferment it to 1.5 times the size. Take it out, coat the surface with egg liquid and sprinkle with sesame seeds.

Step 12: preheat oven, heat up and down 180 ℃, middle layer, bake for 15 minutes.

Step 13: the sweet pastry is coming out!

Materials required:

High gluten flour: 210g

Low gluten flour: 90g

Dry yeast: 6 g

Water: 165G

Whole egg liquid: 30g

Fine granulated sugar: 36g

Salt: 2G

Salt free butter: 30g

Butter: 100g

Powdered sugar: 50g

Milk powder: 100g

Corn starch: 25g

Sesame: right amount

Note: the pastry filling can be made when the dough is relaxed, or it can be made first and put into the refrigerator for standby.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhi Ma Nai Su Bao