The correct use of materials must have a reliable formula. Here, I want to share with you a recipe for a hot dog snack set that Longbao has used for six years. The main ingredients to be prepared are: high-gluten flour 180g, water 75g, sugar 30g, egg 1, butter 15g, milk powder 12g, high-sugar tolerant yeast 3g and a lettuce. I will share with you a formula for calculating the moisture content of dough. The liquid/flour ratio is 0.6, which is a good shaping ratio. Take the hot dog snack package shared today as an example. The main formula contains 75g water, 50g eggs contain 50*0.7, that is, 35g. The total amount of liquid adds up to 1 10g/ 180g flour, which is probably.
Step 1: Put all the ingredients in the main formula into the bread maker in the order of liquid first and then powder, put the butter in a corner and start the bread maker for 28 minutes. When kneading dough with the chef's machine, put flour first, then liquid, knead for a few minutes and then put butter. The same is true for kneading dough by hand.
Step 2: After the dough is made, pull a glove film and check the glove film to visually see the state of the dough. If the glove film is thin and uniform, or the edge of the opening is round and serrated, it means that the dough is well kneaded.
Step 3: Knead the dough round and put it in a bread machine for fermentation for 20 minutes. If it is cooked by a chef or kneaded by hand, put it in an oven or a warm place for fermentation.
Step 4: the dough is fermented to twice the size. Recently, the temperature is over 20 degrees, which is very suitable for dough fermentation.
Step 5: Take out the dough, gently press and exhaust, evenly divide it into 8 small doughs, exhaust and knead in turn, cover with plastic wrap and relax for 10 minute. Cover with plastic wrap to prevent the moisture in the dough from evaporating.
Step 6: Take a thin piece of dough and roll it on both sides. Roll the bubbles as clean as possible, but don't roll the dough too flat.
Step 7: Roll up the dough from bottom to top, pinch it at the closing place and put it down, and pinch it at the closing places on the left and right sides.
Step 8: Roll up all the dough, put it in the mold and put it in the oven for fermentation for 30 minutes. When fermenting, put a bowl of warm water in the oven to keep the humidity in the oven. If you don't have this mold, you can replace it with a disposable boat-shaped paper holding mold or put it in the baking tray that comes with the oven. It's best to pad a piece of anti-stick oil paper.
Step 9: When the mold is 8 minutes full, take out and brush a thin layer of egg liquid and sprinkle with appropriate amount of white sesame seeds. At the same time, preheat the oven to 150 degrees and reduce the fire to 170 degrees. The longer the preheating time, the more stable the temperature.
Step 10: Put the whole baking tray into the middle and lower layers of the oven and bake at 150 and 170 degrees for 20 minutes respectively. When you are satisfied with the coloring, you can cover it with a piece of tin foil to prevent the color from being too dark. The temperature of different household ovens is slightly different. It is suggested to flexibly adjust the temperature and time of common ovens.
Step 11: Take out the mold after baking the dim sum package and air the steam. When your hands feel warm, put them in a fresh-keeping bag. It won't be hard for 3 days at room temperature. Remember not to put it in the refrigerator, which will accelerate the aging of bread. When eating stuffing, cut it from the middle of the bread with a knife, and don't cut off the bottom.
Put the ham sausage and lettuce into the snack bag, and squeeze in a proper amount of thousand island sauce or salad dressing to make a soft and delicious hot dog snack bag. Chubby snack bags are particularly soft.