I haven't seen you for a long time. I am coming back~~ I have been chanting this bread for a month. In fact, I can't quite remember what it was like to eat before, just remember to like it. The love of hummus fluffy ham should be in the middle school age. It can’t be remembered in any particular year. At that time, the market was once in five days near the school. During the lunch break, the students went to the market in groups of three and five, and each time they bought this bread and went back to eat. This is the first time when the first time the fried bread was shaped, the brain hole was widened. The finished product was super funny. It was barely able to see people this time~~ Record it.
Mix all ingredients other than butter in the dough material and knead it into a smooth dough. Add butter and continue to the expansion stage
Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.
Fermentation to 2~2.5 times large, the finger licks the powder and does not rebound and does not collapse.
Take out the fermented dough and pat the exhaust
After weighing, it is divided into 5 100 grams and 2 75 grams of dough.
Sleek round plastic wrap for 20 minutes
Take a loose dough and pry off the bubbles on the side
Turn over, roll up along the long side
Slightly long, pay attention to the one end is slightly thicker
If you want to wrap bean paste and floss, turn it over and add the bean paste or fluffy pine.
Pinch and close
You can continue to squat next time, relax and continue
Disposable chopsticks pass through half of the ham (omitted when making bean paste and floss)
Roll the noodles from top to bottom
Put in the baking tray in turn
Fermented to twice the size of a large finger at a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.
The oil temperature in the pot is burned to 175 degrees in advance and put into the fermented dough for about 4 minutes. During the period, the surface should be turned over to make it evenly colored.
Boil up the oil and remove the cooling.
1. The amount of formula liquid will be slightly less than that of the bread that is usually made. However, it can also be placed in place. 2. The filling can be changed as you like. 3. Sweet old noodles, which are the last time to make bread based fermentation, and then divide the excess frozen dough. If not, you can omit it. You can also use the soft European formula. The old face is replaced. 4, the temperature of the fried time is for reference only, please be flexible ~~