Old noodles: high-gluten flour 100g/34g water 70g/23g dry yeast1g/0.5g.
Practice: Mix all the ingredients evenly, knead into smooth dough, ferment at room temperature for about 1 hour, cover with plastic wrap and refrigerate for 12 to 17 hours. The dosage of this recipe is 50g, and the excess dough is divided into 50g portions for freezing preservation. It can also be used after formulation, and the finished product is about 57g, which is exactly the same amount at a time.
Main dough: high flour 220g low flour 30g purple potato powder 15g milk powder 10g fine sugar 25g fresh yeast 9g whole egg liquid 50g (about 1 egg) milk 125g old flour 50g salt 2.5g butter 25g.
Stuffing: (You can change your favorite nuts, purple potato stuffing, etc. ) 50g raisins and 50g dried cranberries.
Production steps:
1 Soak raisins and dried cranberries in rum or hot water and drain them for later use. I soaked it in rum and refrigerated it all night.
2. Mix all the ingredients in the main dough except salt and butter, put them in the chef's machine, stir at low speed until there is no dry powder caking, knead at medium and high speed until the dough is smooth and thick, and add salt and softened butter. Gradually knead the butter at low speed until it is absorbed, and then continue to knead at medium and high speed until a firm and transparent film can be pulled out.
3 Take out the dough for finishing, and control the surface temperature within 26 degrees (the room temperature is a little low today, and my dough temperature is also a little low). Fermentation at room temperature of 28℃ is twice as large, and the fingers sticking to flour will not retract or collapse.
4 Take out the fermented dough, pat and exhaust. First, separate a 48g small dough (if you don't want to make a bow, you can directly divide the dough into eight parts, and this small dough does not need to be separated separately). The rest is divided into eight doughs, each about 63g, and one ***9 doughs. 8 pieces of dough about 63g are gently rounded, covered with plastic wrap and put in the refrigerator to relax for 20 minutes. Divide 48g dough into 8 portions, each portion is about 6g, round, covered with plastic wrap, and refrigerated to relax.
5 Roll the loose dough into a tongue, turn it over, roll it into a rectangle, put raisins and dried cranberries on it, flatten it slightly, roll it up from top to bottom and gently rub it to about 30CM. Rub the end thinner! As shown in Figure 5 and Figure 6, roll it up, gather the left and right sides together in the middle, and pull down the bottom, that is, the tip of the heart, to make it thinner as a whole!
6 According to the steps in Figure 7, roll 6g dough into a circle, mark the center of the circle, first cut the middle part of the bow with a scraper, and then evenly cut it into 6 equal parts. Don't cut off the middle part, wrap the thin strip in the middle, press it on the back, and gently press it on the heart-shaped bread to finish the shaping.
7 Ferment in an environment with a temperature of 35 degrees and a humidity of 70% for about 30 to 40 minutes. Don't overdo it!
8 at the end of the second round, sieve a little high powder. Bake in a preheated oven at 180℃ for 20 minutes. Cover with tin foil when baking for 9 minutes, so that the color of the product looks good.