Recipe: Oatmeal milk pack
Notes:
7 or 8+6 inch round molds each
Ingredients:
- High powder 50 g water 50 g yeast 1/8 tsp
- High-gluten flour 200 g Fine sugar 36 g Salt 3 g Yeast 2.5 g Whole egg liquid 42 g Water 87 g Milk powder 10 g Butter 18 g
- Butter 20 g Fine sugar 20 g Egg liquid 20 g Milk 20 g Instant oatmeal 38 g Dried cranberry (can be omitted) 20 g
- Whole egg liquid, appropriate amount of oatmeal, soy milk, a little
Steps:
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Oatmeal filling practice butter cut into small pieces to soften at room temperature, add fine sugar and mix well
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Add the butter to the egg 2 times and mix well
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Milk is added in three portions, stirred evenly, and it doesn't matter if it is a little separated.
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Add instant oatmeal and mix well
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Add the chopped cranberry, mix well and cover the plastic wrap.
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Mix all the materials of the Polish starter and ferment for 10 hours at room temperature (room temperature is about 22 degrees)
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Send to the status of a lot of bubbles
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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.
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The dough is covered with a plastic wrap and placed in a warm place for basic fermentation.
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Fermentation to twice as large
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The fermented dough is taken out, and the air is folded and discharged.
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Divide the dough into 10 small dough pieces of 10 grams and 10 small dough pieces of about 18 grams.
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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.
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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.
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Pinch tight
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Put the 7-inch or 8-inch solid-bottom non-stick mold down the mouth
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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.
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Take out the dough, preheat the dough on the surface of the dough 180 degrees, and sprinkle a little oatmeal and souffle
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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.
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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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