The bread that I have always liked most is it - the best bread Papa Luodi bread in the world. Salty stuffing, crispy outer layer, now baked and eat a bite full of happiness and satisfaction... PS: Please be aware of tips!
Mix 50g high powder + 200g water and stir it to a paste. Put it in the refrigerator for 1 hour (be sure to keep stirring to prevent burning)
Mix the high-powder, low-powder, yeast, fine granulated sugar and salt in the dough material evenly (note that the yeast and salt should not be in direct contact, and spread the two sides)
Dispense one-third of the mixed powder, add eggs, water and mix well, then add the soup and continue to stir evenly.
Pour the remaining mixed powder, stir evenly and move to the cooktop
Start wrestling the dough. Fell it out, pull it, roll it up... repeat this action
Until the dough is smooth
Add butter and evenly
Continue to wrestle
Until the dough stretches
Covered with plastic wrap and fermented to 2 times larger
The time of the dough fermentation process is used to make the trap. Soften the butter in the filling to a smooth temperature at room temperature, then add other whipping to spare
At this time, the dough continues to make meringue if it has not been doubled. If it has been fermented, wait for the second fermentation. Smooth the butter in the meringue, add the powdered sugar and mix evenly. Add the egg mixture three times to the whiteness and swell slightly. Add the instant coffee powder and mix evenly.
Sift through the low-powder and mix until the flour is completely wet, then put it into the piping bag (with a round flower mouth) and set aside.
After the filling and mering, the dough has been fermented, divide it into 12 small portions and relax for 15 minutes.
Wrapped in fillings
Continue the second fermentation, it will be 1.5 to 2 times larger.
The second fermented bread is squeezed with garnish
Into the oven up and down fire 170 degrees 20 minutes (gold plate), time is for reference only, everyone masters the temper of their own oven 叮 ... out, enjoy it!
Welcome kitchen friends to discuss and share
This recipe actually includes the practice of scalding bread and hand kneading dough. So it seems complicated, but it is not difficult. If you have bread, you can also make the dough according to the usual method of making ordinary bread. The production of the pastry layer is very close to the making method of the cookie. Doing it twice is proficient, very fast! And you can do a few more at a time, plastic fermentation to 1.5 times (not to 2 times) squeezed the meringue into the refrigerator to freeze. When you want to eat it, take it out and thaw it in advance (you don't have to warm it up completely, or you have to collapse) and you can bake it. Remember this is the bread that you want to roast now!