Hong Kong style milk paibao(chao hu xiang xiang de mian ruan xiang tian gang shi niu nai pai bao )

Hong Kong style milk paibao

Introduction:

"This paibao is a recipe stolen from huashinai (the original recipe of huashinai is posted in the diary). I haven't made this bread for a long time. There are two reasons: first, I'm busy. This kind of bread is a Chinese method, and the whole process takes several hours; second, the sugar content of this kind of bread is too high. Since I learned to bake, my weight has been soaring. This kind of bread with high sugar content is generally taboo. Later, when I saw more and more people turning this kind of bread, I couldn't help doing it during the May Day holiday. The results were quite surprising, and the bread was highly praised by the family. My sister gave me the highest rating. She thought this kind of paibao was the best bread in history. It was soft and sweet, and even tasted better than Hokkaido milk toast. This kind of Pai Bao is very explosive after it is put into the oven. It's also great to be a toast. The next revision. It's very convenient to eat. I don't have to cut it. I tear it off one by one and put it into my stomach directly. I tear one when I have nothing to do, and I kill three in a short time. Face the wall, don't lose weight in April, sad in May, sad in June, sad in July Since the family likes it, sweet is sweet. I immediately included this bread as one of the household bread. 8, the amount of sugar is really a little high. Next time I try to reduce the amount of sugar, I don't know if it will affect the taste. Otherwise, I'll control the frequency of cooking, once a month, and I won't grow too much meat. After thinking this, I'll immediately The guilt is not so strong, hehe It is strongly recommended that those who like sweet buns have a try. The taste won't let you down. If, like me, you are afraid of high sugar, then restrain yourself and do it once a month. "

Production steps:

Step 1: mix all the ingredients in the medium dough to form a dough.

Step 2: ferment the kneaded medium dough at about 28 ℃ for about 3 ~ 3.5 hours (the dough expands to 3 ~ 4 times the size, the edge is flush with the middle, and the central part is slightly depressed)

Step 3: tear the medium dough into small pieces and mix with all the ingredients (except salt free cream) in the main dough by hand or blender until the dough is smooth and slightly sticky. In the process of mixing, it depends on the hardness of the dough to decide whether to add the reserved milk (I didn't add it, I feel that the dough is very wet). Add the cream, continue to stir until smooth, and the dough can pull out large transparent thin fascia.

Step 4: ferment the dough for about 40 minutes

Step 5: turn over: take out the dough and flatten it by hand from the center to the four sides.

Step 6: fold the dough into 1 / 3 from the left to the middle

Step 7: fold the right side of the dough into the middle by 1 / 3.

Step 8: fold the upper end of the dough to the center into 1 / 3, similarly fold the lower end of the dough to the center into 1 / 3, and flatten the fold with the palm of your hand

Step 9: put it in the basin with the folded part down, and extend the fermentation for about 30 minutes in the environment of about 28 degrees (I forgot to take this step, borrow the picture above). (hey, hey)

Step 10: after fermentation, divide the dough into small dough of 60g each. Cover with plastic film and relax at room temperature for 15-20 minutes.

Step 11: roll the loose dough into an oval shape

Step 12: roll up from top to bottom along the long side after turning over

Step 13: make it olive shaped, and close the mouth tightly.

Step 14: close the dough down, rub it into a strip which is a little shorter than the width of the baking pan, and put it into the baking pan (my baking pan is a little big, but I didn't calculate it well when I arrange it, and finally I dropped one and squeezed it in hard, which damaged the shape a little. (hey, hey)

Step 15: ferment at about 34 ℃ for about 50 minutes. After fermentation, a layer of whole egg liquid diluted with 1:1 ratio of water and whole egg was coated on the surface of dough

Step 16: preheat oven to 180C, middle layer, bake for about 25 minutes.

Step 17: after baking, demould the bread immediately, apply a thin layer of milk on the surface of the bread with a brush, and then move it to the grid to cool.

Materials required:

GAOJIN powder: 350g

Instant yeast: 8g

Sugar: 19g

Milk: 265g

Protein: 80g

Vanilla extract: a little

Whole milk powder: 25g

Fresh cream: 30g

Salt free cream: 50g

Whole egg liquid: right amount

Note: 1. Huashi milk indicates that this bread has a large amount of liquid, and the dough will be very wet and sticky. It's true. I didn't add the reserved milk. I felt that the dough was very wet. It's crazy to knead this bread by hand. 2. The sugar content in the formula is high, so it is easy to over color. The whole egg liquid for surface decoration should be diluted with water or covered with tin foil in time. Prevent the surface from being too dark. 3. This is the first time that the bread is turned over for continuous fermentation during basic fermentation. I feel that after turning over, the bread is more soft and the tissue is more delicate. If you have enough time, you can try.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Hu Xiang Xiang De Mian Ruan Xiang Tian Gang Shi Niu Nai Pai Bao