1. Heat over water to make soup at 65°C: Pour 20g Zhongyu bread flour and 80g milk in the main ingredients into a stainless steel container and stir evenly, boil half a pot of water in a pot, turn to a low heat when the water temperature is about 50 degrees, and reduce the stainless steel Put the container into the pot and keep stirring with chopsticks. Observe the batter while stirring. When you find that there is a grainy pattern and there is resistance to the stirring, you can see that the batter appears transparent when you leave the fire and continue to stir for 30 seconds!
2. Cover it with plastic wrap while it’s hot and let it cool, then put it in the refrigerator for at least one hour, or make it the night before and use it the next day.
3. First cut 20g butter and put it in a small bowl
4. Put all the ingredients in the main ingredients except butter into the kneading machine in the order of milk, egg liquid, sugar, salt, soup (take out from the refrigerator), Zhongyu bread flour, Zhongyu cake flour, and high-sugar-tolerant yeast In the barrel
5. Start the kneading machine and knead the dough for about 10 minutes to pull out a rougher film.
6. At this time, add the cut butter and continue to knead the dough for about 20 minutes to pull out a relatively transparent and tough film that is not easy to break. The kneading is complete!
7. Cover a damp towel and put it in the oven to ferment until it is twice as large (if the oven does not have a fermenting function, you can also place it in a warm place for fermenting). Dip a hole in the flour with your fingers to complete a fermentation without shrinking or collapsing!
8. Take out the dough and press it to exhaust, divide it into 5 equal parts and round it, then cover with a wet towel and let the dough relax for 10 minutes!
9. Roll the loose dough into a rectangular shape, roll it up on one side, pinch tightly at the closing, and knead it into an oval strip, and place it in a baking tray lined with baking paper.
10. Put it into the oven, put a bowl of hot water on the bottom of the oven, adjust the oven to the fermentation function, and make the bread twice as big!
11. Make surface fillings while fermenting. Put the butter, water and salad oil in the auxiliary ingredients into the milk pan. Heat to a boil and remove from the fire. Add Zhongyu bread flour immediately and mix well and let cool.
12. After letting cool, add the egg mixture several times, and mix well each time! Finally, stir evenly and pull out the small sharp corners!
13. Put the prepared fillings into the piping bag with a spatula
14. Take out the finished bread dough, start to preheat the oven to 170 degrees, lower the heat to 150 degrees, and preheat for 10 minutes.
15. Brush a layer of egg liquid first, and then squeeze the filling
16. After the oven is preheated, put the squeezed bread dough into the dough, bake for 20 to 25 minutes, pay attention to the color of the bread in the last 5 minutes, don't bake it! Each oven has a different firepower, the temperature and time here are for reference only! Everyone adjusts the temper according to your own oven
17. Once baked, let it cool off immediately. Just sprinkle with powdered sugar before eating, it's delicious! You too try it!
Tips:1. The bread made by the soup method at 65°C is very soft. Regarding the soup, I think it is better to heat the soup in water than directly on the fire! The soup must be placed in the refrigerator for at least one hour before it can be used!
2. Each oven has a different temper, please adjust it according to the firepower of your own oven
3. The water absorption of each type of flour is different, which can be increased or decreased as appropriate^_^
4. When the bread is ready, it must be sealed and stored at room temperature. If you want to put it in the refrigerator, you can only store it in the refrigerator. When you eat the frozen bread, take it out and bake it for a minute or two and you can eat it, just like fresh ^-^