Double bag(shuang pin xiao can bao )

Double bag

Introduction:

"A plate of two flavors, take whatever you like!"

Production steps:

Step 1: prepare the material, soak the raisins in warm water in advance (coconut stuffing is not on the picture, please refer to my recipe for the method)

Step 2: mix high and low powder

Step 3: add salt

Step 4: sugar on the other side

Step 5: put the yeast on one side of the sugar

Step 6: put the egg on the side of the sugar

Step 7: put the liquid at the end and pour the milk in the middle

Step 8: stir with chopsticks into cotton wadding, no dry powder, cover with plastic film, refrigerate for 20 minutes

Step 9: after the cold storage, the dough is wet a lot

Step 10: pour it out and start kneading. After kneading the flour into a dough, start kneading. Knead it forward with one hand and gently grasp the other end of the dough with the other

Step 11: recycle a little bit and then rub forward

Step 12: rub about 5 times, then roll back into a ball, rub a few times, and then rub

Step 13: knead for about 10-15 minutes, round the dough and check the smoothness; if the surface is smooth, the hand is smooth and the board is smooth, you can go on to the next step

Step 14: flatten the dough slightly, put the butter in the middle, and then close up

Step 15: start kneading the dough. After 2 minutes, the butter is almost absorbed, but the dough hasn't formed again. You need to continue kneading

Step 16: start kneading the dough after it is regrouped. The strength of kneading should not be large, otherwise the cross-section tendons will be formed

Step 17: start to rub the dough, one hand forward, one hand gently grasp the other end of the dough, the range should not be too large

Step 18: recycle a little bit and then rub forward

Step 19: after 10 minutes, round the dough and start to check the film

Step 20: cut out a small part, round and relax for about 20 seconds

Step 21: the film is not too thin. It's OK to make sweet bread

Step 22: divide the dough into two parts, one part is round dough (white dough), and take it to ferment

Step 23: put the other ball of dry grapes (grape dough), knead and round, take it to ferment

Step 24: fermentation with plastic film

Step 25: ferment in the oven for 50 minutes

Step 26: at least twice the volume after fermentation

Step 27: air out the grape dough and knead it round

Step 28: white dough exhaust, knead round

Step 29: divide into 50g, exhaust and knead, cover with plastic film and relax for 15 minutes

Step 30: let the dough air out and round again

Step 31: let the white dough out again and roll it round

Step 32: add coconut stuffing

Step 33: close up

Step 34: round and close down

Step 35: the two kinds of dough are lined up on the baking tray, covered with plastic film for the second fermentation (oven fermentation)

Step 36: 30 minutes later, after fermentation, take out (at this time, dry the oven, heat up and down 170 ° for 10 minutes)

Step 37: brush the whole dough with egg liquid, and sprinkle white sesame seeds on the dough with coconut stuffing

Step 38: put in the preheated oven, middle layer, heat up and down 170 ° for 18-20 minutes

Step 39: finished product drawing

Step 40: carry the bag

Step 41: carry the bag

Step 42: coconut buns

Materials required:

High flour: 280g

Low powder: 120g

Fine granulated sugar: 48g

Yeast: 4G

Butter: 32g

Salt: 5g

Milk: 228g

Raisins: 50g

Coconut stuffing: right amount

Egg liquid: 32g

Note: 1, 220g milk is not enough, just found that something is not right, add 10g of water to improve, but still relatively dry and hard, it is recommended to add liquid according to their own situation. 2. This time, I didn't break the dough after adding butter. I kneaded it all the way to test whether there was any difference in film and taste. 3. Can pull out the glove film, transparent, but not easy, the dough is not soft enough, or suggest adding liquid. 4. Raisins or in plastic surgery when adding will be better operation. 5. The taste of the finished product is hard, and the texture is not very good, so the final conclusion is to add water and break the surface.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shuang Pin Xiao Can Bao