1. Put the dough materials except butter and salt into the cook machine and the noodle bucket in the order of liquid first and flour.
2. The dough is kneaded to a smoother state and can be drawn into a thick film.
3. Add the butter and salt that have been softened at room temperature, and continue to knead the dough.
4. Stop kneading when the dough is kneaded until the film can be pulled out and the edges of the holes are smooth.
5. Put the dough round into the basin, cover with insurance film, and leave it in a warm place for basic fermentation about 2 times the size.
6. Make meringue: Beat the softened butter and add fine sugar, beat until the color becomes lighter, and the volume becomes larger, then add egg liquid and mix well. Finally, add the sieved low powder, mix well, and freeze for 20 minutes.
7. The dough is fermented until the fingers are dipped in flour, and the holes do not shrink or collapse.
8. Divide the dough into 9 pieces of about 38 grams and 9 pieces of 15 grams of dough, arrange them into a round shape with a smooth surface, and relax for 20 minutes.
9. Take a large dough, roll it out and pack in 6 grams of honey beans, put the folds down, and make all the large doughs.
10. Divide the puff pastry into 9 portions, press out the stripes and wrap them on the bread, then divide the other 15 grams of dough into 5 grams for the turtle head, 2 grams for the turtle’s four legs and tail, and decorate them.
11. COUSS CO-660A player-class double-layer oven, select the fermentation function of 38 degrees, put it in the water box for humidification, and put the dough into the second fermentation for about 50 minutes.
12. The fermented dough is taken out, and the dough position outside the meringue is brushed with egg liquid. CO-660A player-level double-layer oven, select the top and bottom baking mode, preheat the top and bottom to 170 degrees in advance, put the bread into the middle layer and bake for about 25 minutes.
Tips:1. Because the water content of the flour is different, do not add the liquid all at once, so set aside about 10 grams of milk. When kneading the dough, observe the condition of the dough and choose whether to add it.
2. The salt is left in the dough expansion stage and added together with the butter in order to form gluten better and faster.
3. The butter should be softened at room temperature in advance. The softened butter is relatively close to the softness of the dough, so it is easier to blend into the dough.
4. When making meringue and adding egg liquid, wait until the egg liquid is completely absorbed before adding it again.
5. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.
