Another Use of Puff Pastry-----puff Pastry Puff Pastry

Name: Another Use of Puff Pastry-----puff Pastry Puff Pastry
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 121g High-gluten flour; 33g Low-gluten flour; 25g Soup type (see tips); 2g yeast; 27g Sugar; 2g salt; 7g milk powder; 17g Egg liquid; 77g Shimizu; 17g butter; 25g Powdered sugar; Some Melaleuca meringue; Some sesame

by sunshinewinnie

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This bread is a little troublesome to make, but because I just made some puff pastry some time ago, there are a lot of steps in making it. It tastes great and it's worth a try.

It is the first time to make soup type bread. In fact, the method is the same as the direct method, except that the soup type is added and kneaded together. The dough is very soft, but it does not stick to the hands. It is still easy to operate.

For the recipe of Melaleuca meringue, please click http://home.meishichina.com/recipe-158834.html or click here http://home.meishichina.com/recipe-215832.html"

Another Use of Puff Pastry-----puff Pastry Puff Pastry

1. Pour the flour and boiling water of the soup ingredients in a bowl, mix them evenly, and let them cool before use.

Another Use of Puff Pastry-----puff Pastry Puff Pastry recipe

2. Knead the bread ingredients evenly except for the butter, then add the butter and knead until the film can be pulled out.

3. Put it in a warm place for basic fermentation.

4. During the fermentation process of the dough, we will make the soufflé filling, pour powdered sugar and salt on the softened butter, and beat evenly.

5. Add the egg mixture and beat evenly.

6. Finally, add milk powder and mix well.

7. The dough rises to twice its size.

8. Take it out, vent, round, divide into 6 equal parts, and relax for 15 minutes.

9. Take 1 portion, press flat, and roll into a circle.

10. Turn it over and take some fillings.

11. Wrap it up and place it on a baking tray for secondary fermentation.

12. Take out the made dough, brush it with egg wash, spread the puff pastry flat, brush with egg wash, sprinkle with sesame seeds, and bake it in the oven.

Tips:
Soup ingredients: 15 grams of high-gluten flour 15 grams of boiling water

Bread ingredients: high-gluten flour 121 g low-gluten flour 33 g soup 25 g yeast 2 g sugar 27 g salt 2 g milk powder 7 g egg liquid 17 g water 77 g butter 17 g

Pastry filling ingredients: 30 grams of butter, 25 grams of powdered sugar, a little salt, 10 grams of egg liquid, 30 grams of milk powder

Decoration: Melaleuca puff pastry with sesame seeds

Baking: In the middle of the oven, the upper tube is 180 degrees, the lower tube is 150 grams, 20 minutes, in order to better color, I adjusted the upper tube to 220 degrees in the last 5 minutes, according to my own oven.

1. You can make 6 breads. The dough of each bread is about 54 grams and the filling is about 15 grams. I made less fillings this time. If you like more fillings, you can double the fillings.