Childlike Tortoise Bag
by Maggie
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the ingredients in the main ingredient into the bread machine.
2. Run the kneading function, 15 minutes.
3. After the program is over, observe the state of the dough and pull out the thick film.
4. Put it into the container, close the lid, and carry out the first fermentation in the fermentation tank at a temperature of 29 degrees and a time of 85 minutes.
5. (Making coconut filling) The butter is softened in advance, and all the ingredients are mixed well.
6. Add the soaked raisins, stir evenly, and place in the refrigerator for later use.
7. (Making meringue) After the butter in the meringue is softened, add powdered sugar to mix, and beat evenly.
8. Add the egg liquid in the puff pastry twice and beat until white.
9. Add the milk powder and low powder in the meringue, mix into a dough, cover with plastic wrap and let it stand for later use (when the room temperature is high, it can be placed in the refrigerator freezer, where the butter will precipitate and cause sticky hands).
10. 1 The fermented dough is about twice as large as it was before fermentation.
11. Take out the dough and divide it into 8 parts after venting, 6 of which are rounded and relaxed for about 15 minutes.
12. Divide the remaining 2 pieces of dough into 36 small portions, round 30 portions to make head and feet, and 6 portions to make the tail.
13. Take out the coconut filling and puff pastry and divide into 6 equal parts.
14. Take a dough and roll it into a round sheet
15. Add coconut filling.
16. Close the mouth into a circle.
17. Put the bread dough in a baking tray, take the puff pastry and squash it and place it on the tortoise bag to make a tortoise shell.
18. Put the tortoise head, tortoise feet and tail in the proper position, put them in the fermentation tank for secondary fermentation, 34 degrees, 40 minutes, about 2 times the size.
19. After the fermentation is over, use a knife to mark the pattern on the meringue, brush the egg liquid, apply some water on the tortoise head, and stick the black sesame seeds in the right place as eyes.
20. Put it in the middle layer of the preheated oven, bake at 165 degrees for about 20 minutes, take it out and let it cool and serve.
21. Finished picture.
22. Finished picture.
23. Finished picture.
Tips:1. Remember that the dough is divided into 8 portions, 2 of which are used to make the head, feet and tail of the tortoise in small portions.
2. The kneading time, fermentation time and baking time need to be adjusted according to the actual situation.
Bread machine: Dongling BM1352B-3C
Oven: CO-750A
Fermentation tank: Kas 6000
Mould: Learn Kitchen 10-inch Pumpkin/Cuckoo Hoff Mould WK9030
Flour: Queen
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