Ingredients: the method of dissolving yeast and milk at room temperature and adding sugar to seeds.

Accessories: golden elephant, high powder and fine sugar, main dough, eggs, milk powder, butter, normal temperature milk and white sesame seeds.

step

1. First, pour 95G of milk, 5G of sugar, 120G of high flour and 3G of instant dry yeast into the bread machine barrel to start the dough making function. Until the dough is mixed. (time is about 25 minutes). Leave the dough in the toaster for the first fermentation. The time is about 3-3.5 hours.

2.

After 3-3.5 hours, the dough swells to 3-4 times its original size. (Different fermentation environments have different time, depending on the size of dough swelling. ) Take out the medium-sized dough and divide it into small balls.

3. Then beat the eggs of the main dough into the bread machine barrel, add 30G sugar, pour 40G high flour and 10G milk powder, and divide the medium-sized dough into small doughs. Then start the dough making function of the bread maker. When the dough is stirred into a smooth and sticky dough, (whether to put the reserved milk again depends on the softness and hardness of the dough during the stirring process), 8G of butter is added until the dough is stirred more smoothly, and the dough with film can be pulled out.

4. The stirred dough is fermented directly in the bread machine for 1.5-2 hours, and the dough expands to 2-2.5 times of the original.

5. Turn over and prolong fermentation-take out the dough, press the dough from the middle to the four sides, and discharge carbon dioxide.

6.

Fold the dough from left to middle into 1/3.

7. Similarly, fold the dough from right to middle into 1/3. (The cross section has 3 layers of dough)

8. Fold the upper end of the dough into 1/3 toward the center, and similarly fold the lower end of the dough into 1/3 toward the center, and flatten the crease with the palm of your hand. (The cross section has 9 layers of dough)

9. Fold down at 28-30 degrees and extend the fermentation for 30 minutes.

10. After fermentation, the dough swelled to 65438+ 0.5 times of the original.

1 1. After fermentation, divide the dough into small dough weighing 67 grams. Roll the dough round, cover it with plastic wrap and relax at room temperature (intermediate fermentation 15 minutes).

12. Then roll out the dough from the middle to both ends.

13. Add 20G chicken tail stuffing, fold it in and pinch it tightly.

14. Then roll it into an olive shape.

15. Close and put it on the baking tray. Put it in an environment of 35-38 degrees for 45 minutes for final fermentation.

16. When fermented to 1.5-2 times the original volume, apply egg liquid.

17. Sprinkle with white sesame seeds.

18. Put it in a preheated oven, bake the middle layer 180 degrees 18 minutes, and the surface is golden yellow.

19. Finished product drawing.

20. Chicken tail stuffing: coconut 100G, butter 100G, milk powder 20G, sugar 20G.

Practice: mix the above four raw materials together, put them in water and heat them until the butter melts, and mix them evenly to make chicken tail stuffing. There are many, which can be put in the refrigerator for next time.

skill

1. When modeling, the bread must be tight, otherwise the filling will be exposed when baking.

2. After the bread is baked, it can be coated with a layer of milk to increase its milk flavor and brightness.

After the bread is baked, it must be completely cooled before eating, which is healthier.

In order to prevent the bottom of bread from burning too much, it is best to put an empty baking tray at the bottom.