This style belongs to the classic model. I changed the chopped green onion in the noodles. The skin only sprinkled with sesame seeds, and the appearance looked more pure. The taste is good, eat one and think twice. Haha. I hope that everyone can make a beautiful finished product upload, I will be included in my personal WeChat platform: lazybonesbaking lazy kitchen (no longer one by one). If you need to see more detailed illustrations and texts, please feel free to search the WeChat platform, all kinds of homemade Chinese and Western small points to entertain yourself and don't forget the fun, welcome to pay attention to ^_^.
The main dough material was placed in the bread machine for 20 minutes in addition to the butter. Add the softened butter and continue to knead the machine for 10 minutes. Take out and manually beat it on the mat for 5 minutes. After each fall, change the direction and then fall. A large film can be pulled out in about 5 minutes. Because it is not toast, this state is ok.
The dough is put into the basin, the pot is covered with plastic wrap, because the weather is hot, the oven is fermented for about 45 minutes, the dough is expanded about 2.5 times, the dough is taken out, and the exhaust is pressed. The total weight of the dough is 478 grams, which are divided into 9 doughs, each weighing about 53 grams, the film is relaxed for 15 minutes.
After the slack is finished, the oval shape is wrapped into the chopped green onion and rolled into a strip shape, and the mouth is pinched tightly; the long strip of about 35 cm is wrapped in a 10 cm long ham sausage, and the two ends are pinched and placed on the baking sheet, waiting for the second hair. ;
After two minutes of 50 minutes, the volume increased significantly. Remove the egg mixture and sprinkle with white sesame seeds.
The oven is preheated at 190 degrees, and the middle layer is fired for about 20 minutes. It is replaced by fire and then baked for 3 minutes.
The bread is best eaten hot, and the crisp yellow on the surface is a bit crispy. It will become soft after one or two hours. There was also a wrinkled skin on the side. Once there was an online consultation with Dawang teacher's bread wrinkled skin, the teacher replied that this was because the water content was high, not the unbaked waist. Now I found it with a high-water recipe, and it is.
Brushing and organization are good
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1. This time, I will continue to use Xinliang bread flour. The water consumption is obviously better than the kite bread powder. Almost the same amount of liquid will not be as soft as the kite powder, but it will be very flexible. If the dough after fermentation is inconvenient to handle, it may be slightly sticky with hand powder; 3. The wrapped chopped green onion is not necessary, just to increase the flavor; After the surface of the bread is colored, it can be covered with tin foil to make it even and soft. I added a little later, the color is heavier, but it did not form a thick skin, and the time is acceptable. 5. Store the bread at room temperature for as long as 2 or 3 days, do not put the refrigerator after eating, and store at room temperature; Each oven has its own characteristics, the baking temperature and time are for reference only, and the fire control refers to the actual baking situation; Yeast activity and room temperature have an effect on the dough fermentation time. The fermentation time in winter is relatively long, and the temperature environment can be artificially improved to improve the low temperature state. The liquid material of the dough is not recommended to be added at one time. It is recommended to leave a small portion of the liquid material at the end, and then add an appropriate amount after observation; The amount of sugar provided by the formula is enough to complete the finished product. If there is a friend with a sweet taste, the amount of sugar can be increased in an appropriate amount;