White Fumei Dirty Bag
1.
After mixing the Chinese ingredients and kneading them into a dough, put them in the refrigerator for 17 hours. It is recommended to make them the night before and use them the next day.
2.
The middle seed is mixed with other ingredients except butter in the main dough, and butter is added after the dough is smooth.
3.
The kneaded dough is flattened, wrapped in plastic wrap, and placed in the refrigerator for 20 minutes.
4.
After the two kinds of butter are fully softened, add the low powder and stir evenly. Take a piece of greased paper and put the mixed butter on it.
5.
Fold the edges of the oil paper and press the butter into a butter slice. Put it in the refrigerator for 30 minutes, or freeze for 15 minutes.
6.
Take out the main dough, roll it out into a rectangle, the size can be wrapped around the butter slices. Butter slices should be soft and hard to bend.
7.
Wrap the butter slices in the noodles and close the mouth in the middle. Pinch the upper and lower ends tightly to close the mouth. Compact the middle interface.
8.
Roll the noodles covered with butter slices into the direction of growth. Roll from the middle to the ends, don’t roll repeatedly
9.
Cut off the edges of both ends, fold one quarter from the left to the right, and three quarters from the right to the left, so that the two ends meet.
10.
Then fold it in half along the center of the entire dough. Wrap it with plastic wrap and put it in the refrigerator for 20 minutes
11.
Take it out of the refrigerator, roll the dough into a rectangle again, and cut off the edges. The dough is divided into 3 parts, from the left to the right, and from the right to the left, to cover the pasted dough. Put it in the refrigerator for 20 minutes.
12.
Take out the dough again. Roll into a rectangle. I feel that my needs are divided into small portions. The width is determined by the sandwich chocolate. The total length of the dough should not exceed 35 cm.
13.
Place the white chocolate on the bottom of the dough sheet. Roll up.
14.
After the roll is finished, press it. Low temperature fermentation. The temperature cannot exceed 30 degrees.
15.
Fermented to double the size, the oven is heated to 180 degrees and lower to 200 degrees. 15 minutes for the middle and lower tiers. After being baked, let it cool and glaze ganache on the surface.
16.
Sift powdered sugar. You can eat it.
17.
Rich white chocolate flavor, very delicious.
Tips:
1. The fermentation temperature must not be too high, as the high temperature will melt the butter and affect the level. 2. The butter flakes are mixed with two kinds of butter to improve the milk flavor. The butter and low powder should be mixed thoroughly. 3. Cut off the edges, don't throw away the cut edges, you can use them as old noodles. 4. After rolling the chocolate roll, make sure that the opening is halfway at the bottom, or! Received in the lower front position. It won't be knocked up after fermentation. 5. The overall folding process is a 4-fold and a 3-fold. 6. If the fresh yeast in the formula is replaced with dry yeast, divide it by 3. 6. The amount of liquid in the formula is adjusted according to the water absorption of the flour.
