Listening to this name, I know that it is very thick. This is delicious. I have no friends. When I eat one, I can’t stop it. Every time I eat it, I am happy. After eating and being annoyed, how to eat so much, every day is Happy and annoyed, haha! Many sisters said that they want to make this kind of bread, but there is no old noodles. In fact, as long as there are no those seven or eighty-eight in the dough that has been sent, they can stay in the old noodles. Some people say that I don’t have it, but I don’t want to do it. Can you not put it, don't let it go, it doesn't mean you can't do it without the old face. It will be softer after adding the old face. If you don't want to do it, ignore it if you want to ignore it. Of course, Personally, I suggest you add it. According to the ratio of flour to liquid, 30 grams of egg liquid is enough. Then I put a whole egg about 50 grams. I reduced the liquid of milk. Because the surface does not brush the egg, I don’t want to leave a little egg. The liquid is wasted, so that it will not waste the egg liquid, but it is softer. The size of the egg and the water absorption of the flour are different. Remember to reserve the liquid first.
First make the potato, put the milk in the big bowl, add the fine sugar, stir it evenly with the manual egg beater, add the glutinous rice flour and corn starch, you can put the glutinous rice flour first, the corn starch is placed on the glutinous rice flour, because the corn starch It is easy to agglomerate when exposed to liquid. After all the mixture is evenly stirred, steam on the steamer for more than ten minutes. After steaming for a few minutes, the surface is solidified and stirred with chopsticks for a few more times.
Steamed potatoes and put them in 15 grams of butter. When it's not very hot, put on the gloves and put the butter into the dough. Don't wait until all the cooling is done. You can operate it with a little warmth. When it is smooth and smooth, the butter is completely absorbed and wrapped in plastic wrap and placed next to it.
The main dough material is removed from the butter, and the other materials are evenly mixed (I use a chef's machine, you can put the liquid underneath, put the flour on it, tear the old face into small pieces and put it on the top) and start to knead. After the expansion, add the butter and knead until the dough is completely rounded, put it in the basin, and cover it with a plastic wrap.
Probably sent twice as big, the finger sticks to the flour, the hole is not retracted, the fermentation is completed, and the fermentation mainly depends on the state.
After a good meal, the dough was vented, divided into four parts on average, and covered with plastic wrap for 20 minutes.
Take a loose dough, slice it, and put it on the potato (the potato is also divided into four equal parts)
Then put the meat and put the salted egg yolk.
Roll up and close your mouth. When you are done, put it in the baking tray. Start the second fermentation, you can use the oven to bring the fermentation function, the second temperature is about 35 degrees, the humidity is between 75% and 85%, you can buy a thermometer and hygrometer accurately.
It is about twice as large as the surface, and the surface is smooth. Pressing the dough will slowly rebound (the time is only for reference, mainly depending on the state). After the second shot, take it out and start to preheat the oven. The surface of the dough is sprinkled with a thin layer. Powder or whole wheat flour, then cut your favorite shape with a knife.
Bake in a well-preheated oven at 190 degrees for 10 minutes and then bake for 15 minutes at 170 degrees. The time and temperature are for reference only. Each person's oven is different and is adjusted according to the actual oven.
After the furnace is released, the mold is released to the cooling rack for cooling, and when it is cooled to a little bit of residual temperature, the bag is sealed and stored.
The filling is more and more satisfying, plus the taste of whole wheat flour, super soft and super delicious
A lot of friends said: I did exactly the same according to Fang Zi, why is my wet? Why am I doing it? Why... Why... To make bread, you must have a flexible grasp of the liquid in the formula, because the water absorption of the flour is different. The climate temperature and humidity of the north and south are different. It is necessary to look at the state of the dough as appropriate. This is a common topic. ! The time and temperature are adjusted according to the actual oven. The big oven and the small oven itself have great differences. Even if the two ovens with the same brand have the temperature difference, the old one looks at the top of the scene.