Recipe: Oatmeal milk pack

Home Cooking Recipe: Oatmeal milk pack

Notes:

7 or 8+6 inch round molds each

Ingredients:

Steps:

  1. Home Cooking Recipe: Oatmeal filling practice butter cut into small pieces to soften at room temperature, add fine sugar and mix well

    Oatmeal filling practice butter cut into small pieces to soften at room temperature, add fine sugar and mix well

  2. Home Cooking Recipe: Add the butter to the egg 2 times and mix well

    Add the butter to the egg 2 times and mix well

  3. Home Cooking Recipe: Milk is added in three portions, stirred evenly, and it doesn't matter if it is a little separated.

    Milk is added in three portions, stirred evenly, and it doesn't matter if it is a little separated.

  4. Home Cooking Recipe: Add instant oatmeal and mix well

    Add instant oatmeal and mix well

  5. Home Cooking Recipe: Add the chopped cranberry, mix well and cover the plastic wrap.

    Add the chopped cranberry, mix well and cover the plastic wrap.

  6. Home Cooking Recipe: Mix all the materials of the Polish starter and ferment for 10 hours at room temperature (room temperature is about 22 degrees)

    Mix all the materials of the Polish starter and ferment for 10 hours at room temperature (room temperature is about 22 degrees)

  7. Home Cooking Recipe: Send to the status of a lot of bubbles

    Send to the status of a lot of bubbles

  8. Home Cooking Recipe: Mix the fermented Polish yeast head with all the ingredients except the butter in the dough material. Knead into a smooth dough. Add butter and continue to knead until you can pull out a firmer transparent film.

    Mix the fermented Polish yeast head with all the ingredients except the butter in the dough material. Knead into a smooth dough. Add butter and continue to knead until you can pull out a firmer transparent film.

  9. Home Cooking Recipe: The dough is covered with a plastic wrap and placed in a warm place for basic fermentation.

    The dough is covered with a plastic wrap and placed in a warm place for basic fermentation.

  10. Home Cooking Recipe: Fermentation to twice as large

    Fermentation to twice as large

  11. Home Cooking Recipe: The fermented dough is taken out, and the air is folded and discharged.

    The fermented dough is taken out, and the air is folded and discharged.

  12. Home Cooking Recipe: Divide the dough into 10 small dough pieces of 10 grams and 10 small dough pieces of about 18 grams.

    Divide the dough into 10 small dough pieces of 10 grams and 10 small dough pieces of about 18 grams.

  13. Home Cooking Recipe: Ten 28 grams of dough were rounded, the plastic wrap was relaxed for about 15 minutes, and 10 18 grams of dough were directly rounded and placed in a 6-inch non-stick mold.

    Ten 28 grams of dough were rounded, the plastic wrap was relaxed for about 15 minutes, and 10 18 grams of dough were directly rounded and placed in a 6-inch non-stick mold.

  14. Home Cooking Recipe: The loose dough is flattened with the palm of your hand, the smooth side is outside, and about 15 grams of coconut filling is wrapped.

    The loose dough is flattened with the palm of your hand, the smooth side is outside, and about 15 grams of coconut filling is wrapped.

  15. Home Cooking Recipe: Pinch tight

    Pinch tight

  16. Home Cooking Recipe: Put the 7-inch or 8-inch solid-bottom non-stick mold down the mouth

    Put the 7-inch or 8-inch solid-bottom non-stick mold down the mouth

  17. Home Cooking Recipe: Put it in a warm and humid environment (reference temperature about 38% humidity about 75%) and finally ferment it to 2 times. The big finger presses the surface of the dough to slowly rebound.

    Put it in a warm and humid environment (reference temperature about 38% humidity about 75%) and finally ferment it to 2 times. The big finger presses the surface of the dough to slowly rebound.

  18. Home Cooking Recipe: Take out the dough, preheat the dough on the surface of the dough 180 degrees, and sprinkle a little oatmeal and souffle

    Take out the dough, preheat the dough on the surface of the dough 180 degrees, and sprinkle a little oatmeal and souffle

  19. Home Cooking Recipe: Put it into the lower layer of the preheated oven, and bake the upper and lower tubes at 160 degrees for about 23 minutes. The small mold can be taken out in about 21 minutes.

    Put it into the lower layer of the preheated oven, and bake the upper and lower tubes at 160 degrees for about 23 minutes. The small mold can be taken out in about 21 minutes.

  20. Home Cooking Recipe: Immediately release the mold to the cooling rack to cool, cold and then bag sealed.

    Immediately release the mold to the cooling rack to cool, cold and then bag sealed.

Tips:

1. If it is necessary to mature the yeast in two or three hours, the amount of yeast in the Polish starter can be increased to one gram. Please adjust the amount according to the time you want to bake bread and the ambient temperature. It is best to mix the dough immediately after the yeast is ripe. If it is not convenient, it can be refrigerated and used within three days. 2, oatmeal stuffing is because the group saw a classmate asked, I think of the temporary experiment of the coconut filling process, the taste is good, the feeling can be more moist, interested students can try.


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