Korean steamed bread once popular in the street(ceng jing feng mi jie tou de han guo man tou )

Korean steamed bread once popular in the street

Introduction:

Production steps:

Step 1: mix raw material 1 and knead until the surface is smooth.

Step 2: continue to knead to the expansion stage.

Step 3: basic fermentation to double the size.

Step 4: divide into 12 parts and relax for 10 minutes.

Step 5: take a small noodle and roll it about 20 cm long.

Step 6: roll up from top to bottom.

Step 7: continue to relax for 10 minutes.

Step 8: cut the dough out.

Step 9: glue the mixture of raw material 2 to the incision.

Step 10: put the dough into a greased 8-inch baking pan and flatten it with your hands. I put corn oil on it. If you want to make it more fragrant, put butter on it.

Step 11: make a hole in each dough.

Step 12: put it in a warm place for secondary fermentation at 38-40 ℃ for about 30 minutes.

Step 13: after the second fermentation, brush a layer of oil on the surface, or not, preheat the oven at 230 ℃.

Step 14: bake the dough for 12 minutes, then take out the dough immediately.

Materials required:

Raw material 1: high flour: 175g

Low powder: 75g

Yeast: 2G

Salt: 1g

Egg: 1

Milk: 100g

Sugar: 50g

Baking powder: 2G

Ingredient 2: sugar: 5g

Low flour: 10g

White Sesame: 20g

Note: the baking plate must be oiled, a little more than usual, otherwise the bottom is not crisp, demoulding will follow the sad urge.

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ceng Jing Feng Mi Jie Tou De Han Guo Man Tou