470 grams of high gluten flour

56 grams of fine sugar

Yeast 7 g

356 grams of milk

7 grams of salt

38 grams butter

Water (post-water method) 94g

Proper amount of milk (brushing teeth)

Proper amount of flour and handmade flour

Exercise and Steps:

1, all materials except salt and butter are stirred together (it is advisable to refrigerate milk);

2. Knead the dough until it is smooth (50% swelling), add salt and butter and continue to knead (you can knead it by hand or beat it with a machine, and I will hit the third gear with a machine);

After 3.70% swelling, slowly add water (post-water method), beating the dough while adding water (using cold water or ice water) until the dough absorbs all the water (using fast gear, I use sixth gear);

4. After absorbing all the water, continue to hit 90%.

5. The membrane is tough, the hole edge is smooth, and there may be slight serrations.

6. Pour out the dough, wet your hands, arrange the dough, and ferment at 28 degrees for about 60 minutes (depending on the fermentation state). Fold the dough and turn it over to strengthen the gluten once.

7. Check the fermentation state, and it is advisable that the dough does not rebound or collapse when poked. Spread thin powder on the surface of the fermented dough and take it out for shaping.

8. (sprinkle thin powder appropriately) Gently press it into a circle on the operating table. The landlord is lazy and likes to cut it into four parts. If you want to do three peaks, you can divide the total by 6.

9. Take a divided dough, pat it flat by hand and drain it.

10, then grab the circle and relax at 28 degrees d 15-20 minutes.

1 1. Take a dough and roll it into a rectangle (spread thin powder on your hands).

12. Fold the left and right sides in half toward the middle (properly spread powder to prevent adhesion during operation), and relax for 10- 15 minutes (the exhaust in the picture is not done well, slightly bloated).

13, the picture shows the smell of black sesame and walnut, and the exhaust volume is much smaller than the above step 12.

14, you can add some favorite ingredients (pork floss, raisins, nuts, etc. ) Then roll them up. If you don't want to add ingredients, you can just roll.

15, after relaxing, roll twice.

16, Exhaust Volume II.

17. Put the rolled dough neatly into the mold for the second round at 32 degrees for about 60 minutes (the specific time depends on the fermentation state).

18. (Normally, the mold will be full in 8-8.5 minutes. I'll take it out and preheat the oven in nine minutes. When the oven temperature reached, I found that the dough had risen by 0.5 as shown in the figure. I hope everyone will take a warning. ).

19. Brush the toast with milk (unnecessary), put it in a preheated oven, fire it at 200 degrees, color it for about 40 minutes, and then cover it with tin foil (I covered it late and painted it dark).

20, demoulding rear discharging, cooling slice. Because of the large amount of water, there will be a slight wrinkle retraction.

Tips:

1. Flour with different brands and different old and new degrees will have different water absorption.

2. After water treatment, it is recommended to use a flour beater or an egg beater.

3. If the water absorption of flour is poor, hand flour can be prepared in the later plastic surgery.