Recipe: Creamy small meal package

Home Cooking Recipe: Creamy small meal package

Notes:

This time, the creamy small meal bag has a piece of butter inside, and the bite is a fragrant creamy taste. I don't care about the heat, it's delicious. (The amount of this recipe can be made into 8 creamy small meal packs)

Ingredients:

Steps:

  1. Home Cooking Recipe: Put all the ingredients in the dough material except the butter into the pot and knead the dough to the dough. The condition is: the surface of the dough is smooth, cut a small piece of dough, and the thin film can be pulled out, but the film is not enough. solid)

    Put all the ingredients in the dough material except the butter into the pot and knead the dough to the dough. The condition is: the surface of the dough is smooth, cut a small piece of dough, and the thin film can be pulled out, but the film is not enough. solid)

  2. Home Cooking Recipe: Cut 20g of butter into small pieces and add to the pot

    Cut 20g of butter into small pieces and add to the pot

  3. Home Cooking Recipe: 揉 扩展 扩展 ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( When the dough is in the expansion stage)

    揉 扩展 扩展 ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( When the dough is in the expansion stage)

  4. Home Cooking Recipe: Put the kneaded dough into the pot, cover the plastic wrap, and put the warmth for basic fermentation.

    Put the kneaded dough into the pot, cover the plastic wrap, and put the warmth for basic fermentation.

  5. Home Cooking Recipe: Fermented to the original dough 2 to 2.5 times larger, use your fingers to dip the flour, poke a hole in the dough, the hole will not retract, it indicates that the fermentation is completed. (This time I was wandering around on Weibo, the fermentation was a bit overdone, the lesson!)

    Fermented to the original dough 2 to 2.5 times larger, use your fingers to dip the flour, poke a hole in the dough, the hole will not retract, it indicates that the fermentation is completed. (This time I was wandering around on Weibo, the fermentation was a bit overdone, the lesson!)

  6. Home Cooking Recipe: The fermented dough, the air in the dough is discharged for a while, the dough is divided into 8 parts on average, the dough is rounded, and allowed to relax at room temperature for 15 minutes.

    The fermented dough, the air in the dough is discharged for a while, the dough is divided into 8 parts on average, the dough is rounded, and allowed to relax at room temperature for 15 minutes.

  7. Home Cooking Recipe: After the loose dough, squash, turn over, wrap the small pieces of butter, tighten the mouth, so as not to burst into the oven.

    After the loose dough, squash, turn over, wrap the small pieces of butter, tighten the mouth, so as not to burst into the oven.

  8. Home Cooking Recipe: Discharge into the baking tray for the final fermentation (first put the oven for a while, put your hands in and feel hot, put a bowl of hot water in the oven to increase the humidity, put the baking tray into the oven for the final fermentation)

    Discharge into the baking tray for the final fermentation (first put the oven for a while, put your hands in and feel hot, put a bowl of hot water in the oven to increase the humidity, put the baking tray into the oven for the final fermentation)

  9. Home Cooking Recipe: When the dough is fermented twice as large as the original, remove the surface brush egg liquid and sprinkle a little sesame. Into the preheated oven middle layer, fire up and down, baked at 180 ° C for about 15 minutes, if the color is too deep, you can cover the tin foil. Let it cool after drying.

    When the dough is fermented twice as large as the original, remove the surface brush egg liquid and sprinkle a little sesame. Into the preheated oven middle layer, fire up and down, baked at 180 ° C for about 15 minutes, if the color is too deep, you can cover the tin foil. Let it cool after drying.

Tips:

1. About the humidity of the dough: The amount of water in all the bread squares is not invariable, because although the powder is high, the water absorption of the dough is different, so in the production process, the amount of water should be adjusted according to the actual state of the dough. But the water must be cautious. I found that the dough seemed to be too dry at the beginning. I kept adding some water without stopping. The result was that after mixing for a while, I found that the more the dough became drier, so I kept adding the powder. It’s a sad reminder! The final dough is still too wet, and this slightly experienced blogger can see the state of the dough in the process map. So the lesson I have learned is that the water in the dough material can't be poured completely at once, and it should be added while rubbing it to avoid the dough being too wet to remedy. 2. Regarding fermentation: fermentation needs to be carried out at a suitable temperature and relative humidity, and the ideal temperature for dough fermentation is between 28 ° C and 30 ° C, and the relative humidity is 70% to 75%. When the weather is hot, we can put it at room temperature and cover it with plastic wrap. When the weather is cold, you need to create a suitable environment for the dough to ferment at home. This time, I used a microwave oven, first put a bowl of water in the microwave oven. After the heat was blown, the water was left in the microwave oven. The dough bowl was placed in the microwave oven and the microwave oven door was closed. This would create a suitable fermentation. The environment is gone. If the temperature in the microwave oven is too low and the water is cool, you need to temporarily remove the dough in the middle, heat the water in the bowl again, and then put the dough into the microwave oven to continue the fermentation. Generally, in an ideal fermentation environment, the dough is fermented to a temperature of 2 to 2.5 times for about 1 hour. But remember, dough fermentation is not time-consuming, but depends on the state of dough fermentation. 3. Note only about this small meal package: After the butter is packaged, the mouth must be tightly closed. I have not tightened this time. As a result, the butter is half-way and flows out. . . 4. About coloring: Please love and freely approve this homework on Weibo. Free to say: "Very good, plastic surgery is quite skillful. The side is not colored enough. I think it can be extended after tin foil. The time to bake." OK, remember, the next time you will color the surface, cover the tin foil, extend the time to bake, and strive to be a perfect small meal bag! Thank you for your freedom!


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