[pandan Family] Tiger Skin Bread is Rich, Handsome, White, Rich and Beautiful

[pandan Family] Tiger Skin Bread is Rich, Handsome, White, Rich and Beautiful

1. The first part: soup recipe: 30 grams of high-gluten flour, 130 grams of milk. Step: Put flour and milk into the milk pot

2. After mixing well, turn on a small fire

3. Continue to stir until it becomes a dough shape,

4. After cooling, cover with plastic wrap and keep in refrigerator for more than 1 hour for later use. The thick-bottomed milk pan is recommended!

5. The second part: bread making recipe: Soup type (materials for soup type) 400 grams of high-gluten flour, 60 grams of caster sugar, 4 grams of salt, 20 grams of baking milk powder, 200 grams of milk, 6 grams of yeast, and 40 grams of butter. Steps: Put ingredients other than butter and salt into the dough mixer and stir at low speed to form a dough; (Picture 1) Knead at medium speed until the dough is smooth and tough, add butter and salt, and turn to low speed to continue kneading until the dough is smooth and firm. Knead at medium speed until the film comes out.

6. Knead the noodles, cover them with plastic wrap, and carry out basic fermentation, about 80 minutes, at room temperature. (Picture 2) Tips: After the basic fermentation is over, don't care about the status and use it directly.

7. 4. After the basic fermentation, the dough is vented and rounded, and put into an 8-inch square mold for secondary fermentation. (Picture 3) Tips: The mold needs to be greased with butter and sprinkled with a little flour.

8. Fermentation time is about one hour. When the dough rises to 9 minutes full, (Picture 4) cover a template slightly larger than the mold and press a heavy stone. The stone needs to be sprayed with water (see the large picture).

9. Be sure to press heavy objects, so that the bread tissue is fine and dense. , Bake: Upper heat to 180 degrees, lower heat to 170 degrees, middle and lower layer, about 35 minutes, remove the mold while it is hot.

10. The third part: Tiger skin preparation formula 60 grams of egg yolk, 40 grams of fine sugar, 10 grams of potato starch, 1 gram of salt, 5 grams of salad oil. Steps. Mix the egg yolk, fine sugar, and salt with an electric whisk at low speed (pictured) 5) Passing time is about 8 minutes

11. The beaten egg yolk has completely turned white and is very thick (look carefully at the color difference of the egg yolk in Figure 6 and Figure 5) At this time, add potato starch, stir well, continue to add salad oil and stir well;

12. Pour the prepared batter onto a baking pan covered with tarp, and use a scraper to scrape the batter. Pay attention to the uniform thickness (Picture 7). It should not be too thick. If it is too thick, there will be no markings!

13. Baking: Upper heat to 200 degrees, lower heat to 190 degrees, middle level, about 5 minutes. (Picture 8) Tips: Don't leave the oven when grilling tiger skins. Observe carefully. After the markings appear, you should take them out as soon as you see the color is right. The hotter you tear off the tarp, and let it dry for later use.

14. Part 4: Cheese filling recipe: 150 grams of cream cheese, 20 grams of whipped cream, 20 grams of powdered sugar, 10 grams of lemon juice. Production method: After the cream cheese is softened, add powdered sugar and stir evenly with an electric whisk

15. Slowly add the whipped cream, continue to stir with an electric whisk, no particles, fine and fine

16. Finally add lemon juice

17. Stir it with a spatula, the final state is very delicate and fragrant

18. Part 5: Assemble and cut off the yellow part around the bread. I used a cake divider to cut it neatly.

19. Spread cheese filling on the top of the bread (part 3)

20. Then cover with tiger skin and lightly compact

21. Turn the bread covered with tiger skin upside down, use a toothed knife to cut off the excess part (Picture 16) and you're done