Crisp Shredded Bag
1.
Low-gluten flour 30g high-gluten flour 170g fine sugar 50g milk powder 12g eggs 40g salt 3g dry yeast 5g water 88g, put the liquid first, then the powder
2.
After a dough mixing program is over, add 20g of butter to continue the dough mixing program until the dough becomes gluten, and when the dough is stretched, a thin film can be barely formed
3.
Ferment the kneaded dough for one hour, and ferment to 2-2.5 times its original size. I used the bread machine fermentation function
4.
Press the fermented dough out of air by hand and let it rest at room temperature for 30 minutes. When the dough is loose, you can prepare the butter for wrapping. Cut 70 grams of butter into slices and spread them flat in a fresh-keeping bag. Use a rolling pin to roll the butter into even slices through the fresh-keeping bag, and roll out the loose dough with a rolling pin to form a dough piece. Spread the butter slice in the center of the rolled dough
5.
Wrap the butter slices into the dough slices, and press the opening tightly
6.
Use a rolling pin to roll out the butter-wrapped dough sheet again into a rectangular thin dough sheet. Fold the dough sheet from one end 1/3 of the dough to the middle, and the other end from 1/3 to the middle. This is the first three discount
7.
Roll it out again with a rolling pin. Repeat the above three folds again. This is the second three discount
8.
Put the three-folded noodles in the refrigerator again to chill and relax for 20 minutes, roll out the rectangular thin noodles again, and make a quarter-folding
9.
Fold the noodles in quarters, chill and relax for 20 minutes, and roll them out into thin slices
10.
Cut the dough into 6 long strips, each with a width of about 2.5cm
11.
Take 3 of them, cut side up, put them into the mold at random, and I made 2 of them
12.
For the second fermentation, I left it indoors for fermentation overnight
13.
Preheat the oven at 220 degrees, bake for 10 minutes, cover with tin foil after coloring, turn the oven at 165 degrees and bake for about 15 minutes
14.
This is a torn bag that has been baked and can be removed from the mold after a little cooling
Tips:
1. My lesson: After the final fermentation is completed, a layer of egg liquid is brushed, and the layering of the final product is not clear! That is to say, do not brush the egg liquid on the surface and just bake it
2. Since the high temperature is used for qualitative determination, pay close attention to it. After coloring, you must cover with tin foil, otherwise it will be baked.
3. When wrapping the butter and rolling the dough, as long as it feels that it cannot be rolled, refrigerate and relax for a period of time
