Polish variety: T55 French flour or high flour: 100g water: 100g dry yeast: 1g (or 3g fresh yeast).

Practice: All materials are mixed evenly, fermented at room temperature for about 1 hour, and refrigerated for 12- 17 hours.

Main dough

Ingredients: T55 French flour or high flour: 270g ice water: 105g dry yeast: 2g (or 6g fresh yeast) erythritol or fine sugar: 12g (optional) salt: 4g butter: 12g (optional).

Fructose water for boiling shellfish: sugar 50g water 1000g.

Exercise:

1, except butter, put all the other materials into the chef's machine, stir them evenly at low speed and knead them until smooth, then add butter softened at room temperature and knead them evenly, and don't knead the glove film.

2. Take out the dough for proofing 10 minute, divide it into seven pieces of dough (which can be divided according to your own preferences), and relax it after rounding 15 minute;

3. Take out the loose dough, flatten and exhaust it, roll the dough up and down into a rectangle with a rolling pin, turn it over, thin the bottom, and roll it tightly into a strip from top to bottom;

4. Knead the long dough into 20cm long with the seam facing upwards. Cut one end about 2 cm, flatten it, turn it over and put it in, then wrap it and stick it into a circle;

5. For the molded shellfish, put the dough joint down on the oil paper cut into square or round blocks larger than the shellfish for fermentation, and ferment at 35 degrees for about 25-30 minutes until the size is 1.5 times.

6. Fire the oven at 2 10, and preheat it at 230 degrees in advance;

7. Boil sugar water: Boil sugar and water together, and turn to low heat to cook shellfish; Boil on both sides 15 ~ 20 seconds, take out and drain, and put in a baking tray with oil paper;

8. Put the oven on a fire of 2 10 and bake at 230 15~20 minutes (adjust the temperature and time according to your oven temper).

Reheat time

1, oven heating: take out the frozen shellfish and bake them in the oven 150 for about 8 ~ 10 minutes (without preheating). You can spread butter on the surface of shellfish before baking, which is super fragrant!