1. The middle species are mixed evenly, fermented at room temperature for 1.5 hours, and then put in the refrigerator overnight. Take it out the next day, and open it to see the gluten network, the middle part: high-gluten flour 120 g yeast 1.2 g granulated sugar 6 g salt 1 g water 78 g
2. Put water, high-gluten flour, yeast, sugar, salt, black pepper, and cuttlefish juice into the cook machine. Sugar, salt, and yeast are placed diagonally. Main dough: 112 grams of high-gluten flour, 63 grams of yeast, 1 grams of sugar, 15 grams of salt, 3 grams of black pepper, 1.5 grams of cuttlefish juice, 4 grams of butter, 15 grams of chopped onion, 15 grams
3. Cut the middle seeds into small pieces and put them in
4. Mix well in the first gear, then turn to the third gear and mix to the expanded state
5. Take out the dough and cut into small pieces and put it into the cook machine, add the cut into small pieces of butter
6. Mix well at level 1, then turn to level 4 and mix into a smooth dough. Add chopped onion and mix well.
7. The dough is taken out of the plastic wrap, and fermented in an environment of 25-28 degrees Celsius and 75% humidity
8. At this time, prepare the filling, cut the onion and green pepper into small cubes, and tear the crab fillet apart (not too crushed)
9. Cream cheese whipped smoothly, add the prepared filling
10. Mix well with a spatula
11. Prove the dough to double its size
12. Divide equally into thirds and relax for 15 minutes
13. Take a piece of dough and gently pat flat (to remove the large bubbles), and pack 1/3 of the filling
14. Squeeze
15. Put it into the baking tray with the mouth down, leaving a certain gap in the middle. Put it in the oven to start the fermentation function, and put a pot of hot water beside or at the bottom for secondary fermentation
16. The bread is doubled (take out 10 minutes in advance, preheat the oven at 220 degrees), sprinkle dry powder on the surface, and cut the pattern with a cutting knife
17. Put it in the preheated oven, turn to 190 degrees, and bake for about 23 minutes
18. It's out
Tips:1. Use ice water for the liquid part in summer, and refrigerate the rest of the ingredients (including the cook machine). You can put an ice pack on the bread outside the noodle bucket to control the noodle temperature.
2. The water absorption of flour is different, the liquid part should be reserved, depending on the state of addition. The dough in the article is very soft after kneading, novices can reduce the water by themselves
3. No cuttlefish juice can be omitted, thanks to Feier for improving the formula
