Crispy Cuttlefish Sticks

Crispy Cuttlefish Sticks

1. Make old noodles, high-gluten flour and low-gluten flour, and mix them with a spatula.

2. Use a small amount of hydration to boil the yeast, and pour in the remaining water and mix well.

3. Add salt and mix well.

4. Knead with a chef machine at low speed until the surface is slightly smooth.

5. Knead into a ball, cover with plastic wrap, ferment for 30 minutes at room temperature, and then put it in the refrigerator overnight.

6. Pull out a bunch of honeycombs with your hands.

7. Make the main dough and pour in ice water.

8. Add high-gluten flour, low-gluten flour, and sugar.

9. After stirring, add the yeast and tear in the old pasta small agent and stir to form a dough.

10. Add softened butter and salt, knead until the film is formed, but there is still jagged after the hole is broken.

11. Place the table top to relax for 5 minutes.

12. Sprinkle dry powder on the silicone mat and roll it into a rectangle with a rolling pin.

13. Put it on the baking tray, freeze for about 15 minutes, cover with plastic wrap (also need to sprinkle dry powder on the baking tray).

14. Make butter stuffing, soften the butter in advance, add low-gluten flour and press evenly.

15. Place it on the surface of the plastic wrap, roll it out to half the size of the dough, and put it in the refrigerator.

16. Take out the dough, sprinkle dry powder on the silicone mat, roll out the dough, and put a block of frozen butter in the middle.

17. Wrap the butter with dough, press it slightly to exhaust, and close the sides.

18. Twist the dough 90 degrees and roll it out.

19. Fold the dough 4 times, then press it with a rolling pin, put it in the refrigerator and let it rest for 10 minutes.

20. Take out the dough and continue rolling it out.

21. Fold it 3 more times and put it in the refrigerator to chill and relax. 10min

22. Repeat the above 2 steps, 2 to 3 more times.

23. After the dough is relaxed, take it out and roll it out again, and roll it out into a rectangular shape.

24. Cut the dough into 3 to 5 cm wide strips.

25. Take one out, roll it out a little, turn it over, wrap it in the cuttlefish intestines.

26. Wrap the cuttlefish intestines with bread and close the mouth.

27. Put it into the oven for fermentation, the fermentation temperature is 38 degrees, and the fermentation will be 1.5 times larger.

28. Preheat the oven and heat up and down to 190 degrees for 15-18 minutes.

Tips:

1. Old noodles need to be prepared one night in advance.
2. The loose dough after cutting needs to be rolled out again, otherwise the butter in the dough will leak out when wrapping the cuttlefish intestines.
3. When making this bread in summer, you can put it in the refrigerator for a few minutes when it is loose in the middle.