Brown Sugar Ginger Jujube Warm Bread
1.
To make Polish seed starter, add 1 gram of yeast to 50 grams of water, mix well, then pour in 50 grams of high-gluten flour, mix well, cover and store in the refrigerator overnight
2.
Pour milk, sugar, salt and half of the flour into the dish and stir to form a batter
3.
Pour in the remaining flour, starter and yeast. Crumpled up
4.
Mainly by rubbing, gently throwing, rubbing until you can pull out the thick film, and then wrap the butter
5.
Knead the dough until it absorbs the butter, throw it lightly, and fold it to make the dough come out of the film
6.
Cut a piece of dough and observe that the cut surface is smooth
7.
Pull out the very thin glove film, it is not easy to break, and the hole around the hole is smooth
8.
Spread a thin layer of oil on the plate, put in the dough, cover it with a damp cloth, and leave it in a warm place
9.
When fermented to double the size, dip your fingers in a little flour and poke a hole on the surface without shrinking or collapsing, indicating that the fermentation is complete
10.
Take out the dough to exhaust, weigh the total weight, and divide into equal amounts of dough. Relax for 10 minutes
11.
Take a dough, flatten it, wrap it in brown sugar, ginger and jujube paste, and close it.
12.
Round and place it in a non-stick baking tray, leaving a gap
13.
Ferment in a warm place to double the size, and remove the egg wash. Preheat the oven at 200℃ for 10 minutes
14.
A very considerate bread, named Nuan Nuan Bao, winter morning tea Nuan Nuan Bao, eat it immediately
Tips:
1. Polish-grown dough is sticky at first. The water content of each type of flour is different. It is recommended not to add all the water at once, and reserve 10 grams of water.
2. According to the temperature of the oven, I use a Sanneng gold plate at 190°C, and the oven comes with a baking plate at 180°C to prevent the bottom from getting muddy. The lid is colored with tin foil.