Crisp Spinnaker

Name: Crisp Spinnaker
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 40g butter; 2g salt; 80g Yogurt powder; 20g Egg liquid; 2g yeast; Some chopped green onion; 1 piece Ham

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

When not playing baking, because she likes to eat cakes and bread, Meimei often goes to the bakery to buy and eat. And because Meimei is a member of the Appearance Association, she often looks at the attractive breads of different shapes and creates barriers to choice. I didn't know how to start, so that later, I started baking myself, and when I was not inspired, I went to the bakery to find inspiration.
This crisp bread is one of the inspirations I found in the bakery. I stole its shape and replaced ordinary bread with crispy bread, which is crispy and rich in taste! A little chopped green onion will add more fragrance.

What Meimei feels particularly admired is that this bun is put on the next day and bake in the oven for about five minutes, its meringue will become more crispy, with a bit of biscuit feel! One dim sum can have two textures! Quite awesome!
Because it’s a bit too much to eat, Meimei tossed it again, boiled some syrup with water and sugar, and while the bread was still slightly hot, brushed the syrup evenly on it with a brush. This time, it’s crispy. The crispy crispy bread tastes better! Children like it more!

Wrapped in a coat of syrup, are the snacks more beautiful? Meimei has always felt that the puff pastry desserts didn't feel very good just after they were eaten. They lacked such a sweetness. This time, it has fulfilled my wish!
The small crisp jib, with a touch of green onion, is there any temptation to you?

Ingredients

Crisp Spinnaker

1. Mix all the ingredients except the butter, knead it into a dough, put in the butter, knead out the film, and ferment it well

2. Vent the fermented dough, roll it out, and put the softened butter on top

3. Cover the dough on the left, then cover the dough on the right, and roll it flat

4. Fold it again in the same way and roll it out again

5. Cut the rolled dough into two finger-wide strips

6. Take a piece of noodles and flatten it slightly with a rolling pin

7. Put the ham slices cut into squares

8. Roll up from the bottom up, exposing the triangle

9. Sprinkle a little green onion

10. Put it in the oven, put a cup of boiling water underneath, and do a second shot. This process takes about 40 minutes.

11. Brush the bun with egg wash

12. Put it in a preheated oven at 175 degrees and bake for 20 minutes.

Tips:
1. When folding the quilt, the butter must be softened, otherwise it is easy to puncture the dough and the finished product will not be beautiful. A total of two quilt folding.
2. It is best to choose the wide ham so that you can cut large enough square ham slices.
3. The dough should not be too wide, otherwise it will be unable to stand during the second serve, causing the bread embryo to be skewed.
4. Note that the time for the second shot is controlled at about 40 minutes, too long will make the bread embryo stand unstable and cause skew and affect the appearance