Name: Northern Continental Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 235g High-gluten flour; 125g water; 84g Soup; 22g butter; 85g milk; 30g egg; 56g Low-gluten flour; 20g milk powder; 42g Sugar; 2g salt; 6g yeast; 2 tablespoons pepper

Northern Continental Cake

1. To make soup: mix 25 grams of high-gluten flour with 125 grams of water into a small milk pot, heat it on a low fire, stir continuously, and measure the temperature with a thermometer.

2. When the temperature reaches 65 degrees Celsius (the batter thickens when stirring, an obvious vortex will appear), remove the pot from the heat, cover it with plastic wrap, and cool to room temperature before serving

3. Put the ingredients of the main dough except the butter into the vertical mixing bowl and mix at low speed. After all the ingredients are mixed into a smooth dough; add the butter and continue at low speed to the stage where the film can be produced

4. Then put the dough in a warm place and ferment for 1 hour until the bread is doubled in size. Dip the flour with your fingers, press a little bit, it won’t spring back, and the dough on the side won’t shrink

5. To lose weight and reduce gas, leave for 15 minutes in the middle of rounding

6. Then sprinkle some flour on the panel, roll the dough into a thin rectangle, sprinkle with pepper and salt; then use a rolling pin to roll the pepper and salt into the dough (that is, roll again and compact)

7. Sprinkle the chopped green onion evenly

8. Use a knife to cut the long side neatly, and remove the excess dough (to make it look good)

9. Then fold it in the middle from the long side, and fold it into 3 layers; then use a knife to evenly cut into a diamond shape

10. Move the dough to the baking tray and leave it in a warm place to ferment for 40 minutes until the bread is twice as large

11. Coat the egg liquid on the surface before baking, sprinkle with white sesame seeds, and put it in the oven

Tips:
1. The soup type is mainly high-gluten flour: water = 1:5 ratio, you can make more of it at a time and store it in the refrigerator, up to 3 days;
2. When to put the butter: you can add it when the dough is kneaded into three light, three light = pot light (the mixing bowl does not stick to the dough), dough light (the dough is smooth), hand light (press it down and don't stick your hands);
3. It is best to knead the bread until the glove film is formed, so that the dough will be softer; Niu’s KitchenAid Pro 600 uses 2 gears, and occasionally changes to 4 gears in the middle, and the glove film can be produced in about 30 minutes;
4. If you can't finish the bread, you can wrap it in plastic wrap and keep it frozen. Note that it is not refrigerated! When eating, microwave for 30-40s.