Eight kinds of materials can be made, each about 50 ~ 60g.

yeast

Ingredients: 34g of high gluten flour, 0.5g of dry yeast and/or 2g of fresh yeast, 0.5g of salt and 23g of water.

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 25g, and the extra dough is frozen.

Hot seed

Material: high-gluten flour: 13g boiling water: 15g.

Practice: Pour boiling water into high-gluten flour and mix well. Cover with plastic wrap and refrigerate overnight (in case of emergency).

Main dough

Ingredients: high gluten flour 200g low gluten flour 50g milk powder 10g water (summer ice water) 95g milk 55g fine sugar 20g salt 4g dry yeast 2g or fresh yeast 6g hot seeds 25g old flour 25g butter 10g.

Stuffing: 3-4g pieces of salt and butter, ***6 pieces.

Decoration: Appropriate amount of butter, sea salt or sesame.

Production steps:

1 Put all the ingredients except butter into the chef's machine, stir evenly at low speed, and turn to medium-high speed to stir into smooth dough, and then pull out the thick film.

2 Add butter, knead the glove film at high speed, and control the dough temperature below 26 degrees.

3. Cover the dough with plastic wrap and put it in a fermentation box for 40 minutes at 28 degrees.

4 Divide the dough into 8 parts evenly, and relax after kneading 15 minutes.

5. Make the loose dough into drops (as shown in Figure 5), cover it with plastic wrap, and put it in the refrigerator to relax for more than 1 hour (you can freeze it if you don't bake it that day, and then take it out and bake it the next day).

6. Knead the loose dough for a long time, put a little butter on the kneading mat, and roll the dripping dough around the butter, so that the baked grain is more obvious (you can also brush the butter on the edge of the rolled dough). Roll the dough long, turn it over and roll it into an isosceles triangle of about 50㎝ with a rolling pin. The upper end is wide and the lower end is thin (Figure 7). Don't roll the top too wide, the baking process will be longer. Put about 4g of salt and butter on the wide end and roll it up from top to bottom.

7. The finished dough was fermented at 30℃ for 50 ~ 60 minutes to 65,438+0.5 times the size, and the dough surface slightly rebounded. The secondary fermentation temperature should not be too high to avoid melting the wrapped butter in advance.

After the dough is fermented, brush milk or spray a layer of water mist on the surface of the dough and sprinkle a little sea salt or sesame seeds.

9. Preheat the oven in advance, and bake at 2 15 degrees, 190 degrees for about 13 minutes. Steam in the furnace for 3 ~ 5 seconds if possible. If the oven has no steam function, you can close the oven door for about ten seconds after the bread is sent into the oven, then quickly open the oven door and spray water mist around the inner wall of the oven for ten times with a watering can. After the bread is baked, it vibrates to give off hot air, and puts it on the baking net to dry until there is residual temperature, and then it is sealed and stored.