The Most Popular Shredded Bag Nowadays

Name: The Most Popular Shredded Bag Nowadays
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 380G High fan; 120G Low powder; 10G yeast; 15G milk powder; 75G Whole egg; 40G butter; 215G water; 30G Sugar; 1/4 spoon salt; 220G flake Wrap in butter

by The Queen's Happy Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

A friend told me that shredded buns were delicious, but they only made cakes at the time, and they were also discouraged from bread. Of course, the reason was kneading dough. Haha But the bread has low calories, many variations, full taste and good shape. With these advantages, I still can't help but start to explore from baking big rocks, and now I can finally make delicious bread that my family can praise. In order to challenge the shredded bag, I went to a second bakery to buy the finished product and come back for a trial. It was really fragrant, but the fragrant was greasy. It is estimated that it is the role of the essence and the butter used is naturally not animal butter. Therefore, I have nothing to say. I used the formula of Liberty Sister’s golden bricks, and the finished product was a bit salty. Ju said that the oil in the bakery was not tasteless, but artificial so-called sweet chips. Try another recipe next time. But when it’s roasted, it’s called a scent. After it’s out of the oven, it’s even more delicious. The soft and fragrant taste is even more unstoppable. You too try it! ! ! "

The Most Popular Shredded Bag Nowadays

1. All the ingredients except for the oil are kneaded to the complete stage according to the bread dough method. After 15 minutes of relaxation, they are put into a fresh-keeping bag and rolled into sheets and frozen in the refrigerator for 30 minutes. At this time, the oil is also frozen in the refrigerator in advance.

The Most Popular Shredded Bag Nowadays recipe

2. Roll the dough into a rectangular shape to twice the size of the butter, then wrap it in the butter

3. Wrap up and squeeze tightly

4. Roll out a large rectangular piece, fold it 1/4 right inward, fold it up on the left, join together and fold it in half to complete the first 4-fold

5. Roll out a large rectangular piece again, fold each side from 1/3 inward, and make a second three-fold on the left.

6. Roll the dough into a 2CM storage sheet, fold the edges down, trim the sides

7. Divide the long bars according to your needs, and make the 450G toast mold with double peaks, and the bar weight is 250G per day. If it is a three-peak gold brick model, every three 120G. 6 inch round mold Ruyi roll 360G. Small Ruyi roll 70G

8. After pressing and flattening with the cut surface facing up, put the tops together and pinch tightly, and weave them into three braids from top to bottom.

9. The braided braid should be rolled up from the two sides, with the mouth facing down. If the weight is not enough, use the cut off leftovers to supplement it. Remember to hide it inside

10. Ruyi rolls are cut strips that are rolled inward from both ends. The shaped semi-finished product is fermented in a warm and humid place in the mold

11. After fermenting to twice the size, brush the egg liquid on the surface, and put it into the middle layer of the oven preheated at 210 degrees until the surface is colored. (The toast meme has other uses, so I replaced it with two small fruit bars, and the finished product burst out)

12. Look, is the finished product beautiful

Tips:
1. The current room temperature is very suitable for folding quilts. If you find that the butter melts in the middle, put it in the refrigerator and cool it down to a suitable level before proceeding.

2. This bread is only fermented once but the finished product is also very soft.

3. Put the rolled dough into the refrigerator to relax and shape again, it will be easier to operate.