Shacha Sauce Cream Meal Pack
1.
Prepare materials.
2.
Mix all the medium types of dough materials, put them in the bread machine and knead them into a smooth dough. Leave the dough in the bread machine to ferment for 2.5 hours at room temperature.
3.
Tear the middle seed into small pieces and add the ingredients to the main dough and knead until it becomes a ball.
4.
Continue to knead until smooth and then there is glove film. Continue fermentation for 1 hour. (Our temperature is 25 degrees, if the temperature is higher then the time will be shortened).
5.
After the basic fermentation is over, divide the dough into 8 equal parts, roll it round and cover it with plastic wrap, and let it rest for 15 minutes.
6.
Prepare two spoons of shacha sauce.
7.
After the relaxation is complete, roll the dough into an oval shape.
8.
Add a little bit of water to the shacha sauce, mix well, and spread evenly on the oval dough.
9.
Roll up gently and pinch the end tightly.
10.
Put the shaped dough into the mold. Put a bowl of hot water under the oven and put the bread in the oven for the final fermentation. Ferment at 35°C for about 40 minutes. Put it in a preheated 170℃ oven, middle and lower, and heat up and down for about 17 minutes until it is colored. The amount of liquid is adjusted according to the temperature, humidity, and the water absorption of the flour.
Tips:
Pay attention to the heat
