[pleasant Lamb Bread] Celebrate The Year of The Goat with Joy

[pleasant Lamb Bread] Celebrate The Year of The Goat with Joy

1. Combine all the ingredients including the old dough (the dough left over from the last time making toast is the old dough, which already has salt and sugar in it), except for the red bean filling and dark chocolate, knead out the tendons first, and then put the butter. Knead by hand to the stage where the film can be pulled out and the surface is smooth and not sticky.

2. The surface of the kneaded dough is smooth, and a firmer film can be pulled out.

3. Put the dough into the fermentation tank and send it to 2.5-3 times the size at 39 degrees.

4. Take out the dough and tap it a few times to expel the air inside and round it.

5. Then divide into 6 doughs weighing about 55 grams, round them, and set aside to relax for 15 minutes.

6. Roll the loosened dough into a large circle, and divide it into five parts of the process diagram with a knife.

7. Then shape the 4 small pieces into a picture.

8. Put an appropriate amount of red bean filling on top of the large semicircle.

9. Fold it in half and close the mouth (the first one cut the edge according to the original shaping method, but later found that it was not necessary to cut it, everyone just closed it, no need to cut).

10. Then combine the dough of the sheep according to the picture, and the shape of a sheep will come out.

11. Put all the lamb bread embryos on a non-stick baking tray, put a bowl of boiling water in the oven (I only have a room temperature of about 2 degrees here, so I used boiling water, usually when the room temperature is high, warm water is fine). Put the sticky baking tray into the oven, close the oven door, and start the second fermentation.

12. Fermentation is about 1 hour. If the water cools in the middle, you can change to a bowl of water. Under the condition of maintaining a certain temperature and humidity, it will grow to 2.5 times the size.

13. While the dough is being made, let's make the crispy grains on the surface! Ingredients for crispy grains: 22 grams of butter, 15 grams of sugar, 35 grams of low powder. To make crispy biscuits: soften the butter until it is softer than it needs to be beaten, add sugar and stir well, then add the low-powder, and gently rub it with your hands.

14. Brush the surface of the bread dough with egg liquid, and sprinkle crispy grains in the middle of the sheep's body.

15. Preheat the oven at 180 degrees, use a grilling net, put the middle and upper layer, and bake for 12-15 minutes.

16. When the surface of the bread is golden and colored, take it out and put it on the grill to let cool.

17. The melted dark chocolate can be eaten with small eyes.

18. This kind of bread with crispy grains is the most delicious to eat immediately after it is baked and cooled. The crispy grains will be a little soft after being left for a long time, and they are not so delicious.

Tips:

1. Now the weather is so cold. Friends with fermentation tools can use fermentation tools. If they don't, put hot water in the oven to ferment, but it is easy to get cold. Remember to change to a new bowl of hot water when the water is cold.
2. The dough of the shaped buns should not be too sticky or soft. It is not easy to shape, and it will be easily deformed. So the amount of liquid is for reference. Please leave 10 grams of water to see the state of the dough and decide not to put it. .
3. The old dough is used for this small bread, because Tao’s mother happens to have leftover old dough. If there is no old dough, convert it into the total amount of flour you want to make according to the ratio you want. This amount is made six For small buns, it is recommended that you make only about 200 grams of flour. The shaping is slower, and if you do too much, it will be easy for the front to get out, but the back is not good for shaping.
★4. The baking temperature and time of different ovens are different. The time and temperature are for reference only. You can adjust the temperature and time according to your own oven.