Papparoti (hand Kneaded Dough)
1.
Prepare the dough ingredients: put sugar, milk powder and eggs on one side, salt on the other side, and water last
2.
After adding water, stir it into cotton wool, then wrap it in plastic wrap and keep it in the refrigerator for 20 minutes (it can also be left at room temperature in cold weather)
3.
The dough after standing at low temperature is relatively moist, which helps to knead the dough
4.
After kneading the flour into a ball, start to knead the dough, knead forward with one hand, and lightly grasp the other end of the dough with the other hand; go to a point and then knead forward; after kneading about 5 times, roll it back into a ball, knead a few times and then continue kneading.
5.
After kneading for 15 minutes, the dough does not stick to the board, but it is not very smooth. You need to continue kneading
6.
After continuing to knead for five minutes, round the dough to check the smoothness; the surface is smooth, the hands are smooth, and the board is smooth, and you can proceed to the next step.
7.
Flatten the dough slightly, put the butter in the center, and close the mouth
8.
I started to knead the dough. After 3 minutes, the butter is almost absorbed, but the dough has not re-formed into a dough. You need to continue to knead.
9.
When the dough is re-formed, the dough will start to fall. Pay attention to the gestures. The fingers should be straightened to increase the area of force; grasp lightly so as not to break the dough when the dough is thrown with too much force.
10.
The action of falling and kneading should be combined; the dough will not stick to the board during the process of falling
11.
After 15 minutes, round the dough and start checking the degree of filming
12.
Cut out a small part, round it, and relax for about 20 seconds
13.
This is the film that is pulled out after 15 minutes. It is not too thin. For sweet bread, this level is fine.
14.
Knead and smash the dough for another 5 minutes, the film will be much thinner
15.
Okay, this time the dough can be rounded up and fermented. Place in a clean and dry container, cover with plastic wrap/lid, and ferment for 1 hour. I use the oven to ferment, let off the water on the bottom layer, adjust the temperature to 0 degrees, select the fermentation function, and adjust the time for 60 minutes
16.
Make the savory puff pastry and prepare the ingredients
17.
Soak the raisins in warm water for 5 minutes; mix with other ingredients, mix well and put in the refrigerator for later use
18.
Make coffee meringue and prepare the ingredients
19.
All the materials are mixed; because there is no liquid such as water in the material, the instant coffee particles are difficult to dissolve, but after stirring evenly, let it stand, and then stir when it is used, the small particles will basically dissolve
20.
One hour later, check the fermentation. The volume has become 2-2.5 times the size of the cup. Dip high powder on your fingers, poke a hole in the middle, and the hole does not shrink and the dough does not collapse
21.
Pour it out to round up the exhaust, and weigh (I used two parts of the material, so it weighs 700g)
22.
I am used to roughly divide the large dough into four equal parts, and then subdivide the weight (one part of the material can make 6 breads, I used two parts of the material, so I have to divide it into 12 equal parts)
23.
After dividing the dough, start to round (gestures can search for video reference of manual kneading)
24.
Arrange neatly after rounding, cover with plastic wrap and relax for 15 minutes; leave a space, the dough will be larger after relaxation
25.
After relaxing, roll the dough into a small circle and let the air flow clean; on the other hand, open the dough with your hands to keep the small circle, round the filling and put it in the middle; place it in the palm of your hand to close the mouth and shape it; put the mouth down on the board, Gently rotate the dough with both hands, and at the same time, pull it toward the bottom to make the dough round and swollen, completing the second shaping
26.
After shaping, place it on a baking tray lined with tin foil, keep the distance, cover with plastic wrap, and carry out the second fermentation for 30 minutes; I use the oven to ferment, let off the water on the bottom layer, and adjust the temperature to 0 degrees. Function Choose fermentation, adjust the time for 30 minutes
27.
After 30 minutes, the fermentation is completed, and the volume becomes about 2 times larger. Take it out and proceed to the next step.
28.
Put the coffee meringue liquid into the piping bag (stir it evenly again), use a small round mouth; squeeze from the middle of the top of the dough, squeeze it up from the inside to the outside, until it covers 2/3 of the dough (this time you can Preheat the oven, 180°)
29.
The coffee meringue has been squeezed and ready to roast
30.
In the middle layer, fire up and down at 180° for 20 minutes. The coffee meringue liquid will melt when heated, and slowly cover the entire dough; at this time, the whole room is already filled with a strong coffee aroma
31.
The puff pastry is ready to be baked when it dries and hardens
32.
It's out, the aroma is tangy! This bread must be eaten hot to make the skin crispy!
33.
The salty fillings and crispy meringue will give you a special taste and unforgettable taste!
Tips:
1. The purpose of letting the cotton-like dough stand at low temperature is to make the flour better absorb the liquid, and the low temperature can prevent the yeast from fermenting
2. The dough after adding butter should be combined with the action of falling and kneading; it is recommended not to rub, because the gluten is already formed, it is not easy to rub, and it is easy to break the gluten; and the action of falling is enough to strengthen the gluten of the gluten
3. It is recommended to use black coffee for instant coffee instead of blended coffee mate, otherwise the aroma will be greatly reduced
4. In the 10th step, the combination of falling and kneading means that the dough is rolled 3 times in a row and then rolled back into a ball, knead a few times and then continue to roll the dough.
5. Raisins can be exchanged for cranberries and the like according to your own taste, which has a rich taste
6. When making coffee puff pastry, you can first mix butter, powdered sugar and milk powder and mix well; then add egg liquid in portions and mix well; finally add low-gluten flour and coffee powder 3 times to make the mixture more even
7. Instant coffee powder can be changed to cocoa powder according to personal taste, but this loses the characteristic of Paparotti
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