The current hot hand tear bag(shi xia re mai de shou si bao )

The current hot hand tear bag

Introduction:

"A friend told me long ago that hand tearing bread was delicious, but at that time, he only knew how to make cakes and was afraid of bread. Of course, the reason was kneading noodles. Hehe, but the bread has low calorie, many changes, full taste and good shape. Under these advantages, I can't help but start to explore from baking big stones. Now I can finally make delicious bread that my family can praise. In order to challenge the hand tear bag, specially bought two of bakeries to buy the finished products and try them back, but it is really fragrant. But the smell of the fragrance is estimated to be the function of essence. The butter used is not natural animal butter, so it is not worth saying. It's a recipe of sister Liberty's gold brick. The finished product is a little salty. It's because the oil in the bakery is not tasteless, but man-made so-called sweet slices. Try another prescription next time. But it's called a fragrance when it's roasted. When it comes out of the oven, it's even more delicious when it's smelled. After a day's storage, the soft and soft taste is even more irresistible. You can try it too! "

Production steps:

Step 1: in addition to wrapping in oil, knead all the ingredients to the complete stage according to the method of bread dough, relax for 15 minutes, roll them into the fresh-keeping bag, roll them into pieces, and freeze them in the refrigerator for 30 minutes. At this time wrapped in oil is also frozen in advance in the refrigerator.

Step 2: roll in butter twice as large

Step 3: wrap up and pinch

Step 4: roll it into a rectangle, fold it 1 / 4 in the right, fold it up on the left, then fold it together and fold it in half to complete the first 4 fold

Step 5: roll it into a rectangle again, fold it in from 1 / 3 on both sides, and fold it in the second 3 on the left

Step 6: roll the dough into 2cm dough, fold the edge down and trim the side

Step 7: divide the long strips according to the needs, make double peaks with 450g toast mould, and weigh 250g per day. If it's three peaks of BRICs, it's 120g for every three. 6-inch round model Ruyi roll 360g. Small Ruyi roll 70g

Step 8: press flat with the section upward, pinch the top together, and braid it into three braids from top to bottom

Step 9: braid the braid, roll it up from the two sides, and close it down. If the weight is not enough, use the leftover material to supplement it. Remember to hide it in it

Step 10: Ruyi roll is a long strip cut from both ends to the inside. The shaped semi-finished products are fermented in the warm and humid place in the mold

Step 11: after fermentation to twice the size, brush the egg liquid on the surface, put it into the oven preheated at 210 ℃ and put it in the middle layer until the surface is colored. (because of other uses, the toast mold was replaced with two small fruit sticks, and the finished product burst out.)

Step 12: look, is the finished product beautiful

Materials required:

High power: 380g

Low powder: 120g

Yeast: 10g

Milk powder: 15g

Whole egg: 75g

Butter: 40g

Water: 215g

Sugar: 30g

Salt: 1 / 4 teaspoon

Wrapped in butter: 220g flake

Note: 1. The room temperature is very suitable for folding quilt. If you find butter melting in the middle, put it in the refrigerator to cool down to a suitable degree before operation. 2. This bread is only fermented once, but the finished product is also very soft. 3. Finally, put the rolled dough into the refrigerator to relax and then shape, which will be easier to operate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Shi Xia Re Mai De Shou Si Bao