room temperature: 31.9 degrees
Humidity: 47%
Complete temperature: 28.3 degrees
Making method:
Ingredients (components: 6 pieces, about 61 grams per bread embryo)
kinds of dough materials
high gluten flour 140 grams
dry yeast 1.5 grams
water 86 grams
main dough materials
high gluten flour 60 grams
dry yeast 0.6 grams
sugar 20 grams
salt 2 grams
milk powder 8g
egg liquid 14g
light cream 37g
butter 20g
surface decoration
egg liquid Appropriate amount
black sesame or almond slices Appropriate amount
filling
bean paste filling 180g
production steps:
production steps:
1. Mix the dough materials and knead until they are in a ball, without smoothness. Store in the refrigerator overnight for no more than 36 hours.
2. Ferment inside the dough and remove it until the honeycomb tissue.
3. Cut the dough into pieces, mix with ingredients other than the butter of the main dough, and knead until the expansion stage.
4. A thick film appears, and the edges of the crack are jagged.
5. Add softened butter and knead until it is complete or close to the complete stage. A uniform and tough film appears, and the edges of the cracks are smooth. Ordinary meal bags do not have that high requirements for film production, and they will not affect the slightest serration.
6. Measure the surface temperature and place it at about 25-28 degrees to relax for 30-40 minutes.
7. Take out the dough to exhaust, divide it into six parts, about 61 grams per portion. Relax for about 20 minutes.
8. Take a portion of dough, pat it gently, and turn it over. Add 30 grams of bean paste filling.
9. Bread the bean paste and squeeze it tightly.
10. Gently flatten it and put it in a warm place to ferment.
11. Ferment to 1.5-2 times the size and take it out. Use scissors to cut 8 knives on the outside.
12. Brush a layer of egg liquid on the surface and sprinkle black sesame seeds or almond slices in the middle.
13. Put it in the oven. Bake the upper 165/lower 185, bake the middle layer for about 25 minutes, cover with tin foil in time.
14. It is out of the oven
15. Recent image
16. Sectional
TIPS:
6
TIPS:
0 Liquid volume is slightly adjusted according to the water absorption, humidity, etc. of the flour.
