Although the glutinous rice was mixed, the viscosities of the flour were not reduced because the viscosity was increased beforehand, and the texture was also delicate and the layers were clear. The golden corn color makes it look like a cake, is there wood?
Corn flour into the bowl
Slowly rush into the boiling water, while stirring, stir with chopsticks. (This process can put the bowl on the electronic scale, the amount of water can be controlled. The water is too small, the amount is fast, if you put 50 grams of water into the cup in advance, when you use it, it will become cool )
Put all the materials together in the pe8220u of the berthine bread, first put the liquid, then put the powder, and finally put the yeast powder.
Start the Beringer pe8220u and the surface function for a group of 6, 15 minutes. In the middle of the second group, that is, after working for 20 minutes, put the butter diced and continue the work.
Gently cut a small piece of dough with a knife and gently pull it, it is easy to appear a similar film, which means that the dough is in place. (The surface of the dough in place is smooth, soft and tough)
Remove the dough, round it, put it in a bowl, and cover with plastic wrap.
Put in the oven, put a bowl of hot water at the bottom of the oven, and ferment. (If the intermediate temperature is lowered, you can change the water again)
Fermentation is twice as large, the finger is pressed down, does not rebound, indicating that the fermentation is complete
Take out, squeeze, exhaust
Divided into 3 doughs, rounded and slack for 10 minutes
Use a rolling pin to form a beef tongue
Roll up and let it sit for ten minutes under the cling film
Slacking the dough, rolling the strip again
Roll up and place in the toast box
Put in the oven for secondary fermentation
Fermentation to 8 minutes full, remove, brush egg liquid
Preheat the oven, 190 degrees, place the toast box and bake for 50 minutes. (Approximately 10-15 minutes, when the surface is yellow, you can cover the tin foil. Pay attention to observe and prevent the surface from being too heavy)
Take out the toast, lie on the drying net, let it cool, and then store it in a fresh-keeping bag.
1. The water of hot corn flour must be boiling. Because we use less water, if we weigh it first and put it into the cup, it will easily lead to a decrease in water temperature. Therefore, be sure to put the bowl of corn flour on the electronic scale and slowly pour it into boiling water. Remember to weigh the weight of the chopsticks in advance! 2, the bread machine selection and surface function, first work for about 20 minutes, put the butter diced, and then work for 25 minutes, that is, a total of three times, one time is 15 minutes. Finished three times, the dough is also well, I have tried many times, this method is a hundred trials! 3, choose the bowl for fermentation, must be large, large mouth, low waist, water is also hot, the middle temperature is low, you can take out the water in the middle. 4, the fermented dough is taken out, must be completely exhausted, otherwise the toast's tissue is prone to voids, not delicate. 5, baked tipped toast, must be taken care of, to surface color, it is necessary to cover the tin foil to prevent over-coloring, affecting the appearance.