Name: 【crispy Hydrangea Bag】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g High-gluten flour; 50g Caster sugar; 3g yeast; 3g salt; 30g water; 47g Egg liquid; 30g butter; Some Crispy; 8g Wine Dried Cranberries; 15g Powdered sugar; 25g Low-gluten flour; 12g milk powder

【crispy Hydrangea Bag】

1. Put the liquid seed materials into a small basin together

2. Stir evenly, cover with plastic wrap and place at room temperature for 1 hour, then put it in the refrigerator to ferment for about 15 hours

3. Take out the fermented liquid material, you can see that the batter is obviously enlarged and there are many bubbles

4. Peel off the batter and you can see that there are many honeycomb-shaped holes inside

5. Pour the main dough materials except butter into the mixing bucket, and then pour the fermented liquid seed batter into it, fix the bucket and beat it into a dough

6. After the dough becomes gluten, add butter that has softened at room temperature

7. Continue to beat until the dough can pull out a smooth film

8. Slightly shape the dough and start basic fermentation

9. The dough is fermented to about 2 times the size

10. Take out, knead and exhaust

11. Divide the dough into 32 portions, each weighing about 24g

12. Relax for 10 minutes after each rounding

13. Take two loose doughs and knead them into strips

14. Place them as shown in the figure, and don’t make any mistakes in the up and down order; at this time, you can number the dough in your heart, in the order from left to right, one end of each dough is numbered 1~4, and then it will be re-numbered after each action Number according to this rule; then follow the previous number to do the action: 3 press 4

15. Get the current state after the last action, renumber the serial number, and then continue to braid the action: 3 press 2

16. Get the current state after the last action, and execute the action after renumbering: 1 press 2

17. Then there is this state in the picture, and the next step is to repeat: 3 press 4, 3 press 2, 1 press 2-3 press 4, 3 press 2, 1 press 2... It should be noted that every action After that, you must renumber all the doughs, from left to right, it is still 1~4

18. Tighten the mouth until the end

19. Roll up from the tail

20. After rolling, pinch the edges tightly and place it with the mouth down

21. Place the shaped dough in the baking tray one by one

22. Put a bowl of hot water on the bottom of the oven, then put the baking pan on the upper layer to start the second fermentation

23. Take advantage of the fermentation period to make crispy noodles: put the required ingredients together and knead slowly with your hands.

24. In addition, chop the wine-preserved cranberries

25. After the second fermentation is completed, send to about 1.5 times the size

26. Brush a thin layer of egg liquid evenly on the surface

27. Sprinkle some crispy grains

28. Sprinkle with chopped cranberries

29. Put it into the preheated oven, 180 degrees for about 25 minutes

30. It will be demoulded immediately after the oven is released, and it can be sealed and stored after cooling

Tips:
1. When shaping, if you can't knead the dough into a thin strip at one time, you can knead it into a shorter shape first, then continue to knead the other dough, and then continue to knead it again after a while;
2. When braiding braids, you may be a little confused at first, but as long as you remember to re-arrange the numbers of the braids in the left and right order after each movement, you won't be mistaken; and after the movements are skilled, you don't even need the numbers La~
3. Regarding the temperature of the oven, you need to adjust it according to your actual situation~