1. Soup type: Put water and high powder in a milk pot, stir well and heat. Heat until there are obvious lines on the surface, away from the fire. Cover the surface with plastic wrap, and put it in the refrigerator for more than one hour.
2. Put the main dough materials other than butter into the mixing bucket, knead the thick film and heat the butter until it expands.
3. Put the dough in the fermentation basin, squeeze it slightly, make the temperature of the dough during fermentation as consistent as possible, and cover the surface with plastic wrap for basic fermentation.
4. After the fermentation is complete, divide the dough into 60 grams each, round and relax for 15 minutes.
5. After relaxing, roll the dough into a beef tongue shape and turn it over! Turn it over! Turn it over!
6. Fold the left and right sides to the middle, gently press until it is flat, and spread the strawberry jam in the middle after rolling it out, without spreading around the edges! Be sure to spread the sauce after rolling it out.
7. After spreading the strawberry jam, roll up the center of the two ends and carry out the second fermentation.
8. After the second shot, sift the powder on the surface and cut a few times on the surface with a knife. The oven is 160 degrees for 15 to 20 minutes. The specific temperature is adjusted according to the temper of the oven.
Tips:1. Fill the strawberry jam, do not apply too much, it will come out when there is too much jam
2. Add low powder to make it softer
3. After rolling into a beef tongue shape, be sure to turn it over! Otherwise the surface will be uneven
4. If there is no fresh yeast, do you like this method of putting 3 grams of dry yeast? I look forward to communicating with you. If you like, you can bookmark, comment and forward it!
