Medium seed dough: 203g, instant yeast 3g, water 104㏄, main dough: 207g, fine sugar100g, salt 6g, whole egg 20g, milk 78g, cream 66g, stuffing: appropriate amount, decoration.

working methods

1. First, put all the materials of medium-sized dough into a mixing tank, stir with a hook beater, stir the dough to the swelling stage, add a little salad oil, and then slowly stir it twice and take it out.

2. After the dough is rounded, put the joints down, and then put it into a large steel basin for basic fermentation, and the fermentation time is about 90 minutes.

3. Pour all the materials in the main dough except the cream into the mixing tank, tear the medium-sized dough in step 2 into small pieces, add them into the mixing tank to mix with the main dough, and then stir them into balls with a hook beater.

4. After the dough is formed, add cream and continue to stir until the completion stage (the film can be pulled out by stretching, and the broken part is a complete round hole), then add a little salad oil and stir it slowly twice to take it out.

5. Divide the dough into 60g portions, then round it, cover the surface with plastic bags to prevent crusting, and then let it stand and relax for 10 minute.

6. Spread the head of the dough to both sides with a stick, then straighten the tail of the dough with the left hand side, and make it evenly thin, and finally it is in the shape of a drop of water.

7. Cut a small gap in the center of the wider bottom edge of the drop-shaped dough, coat the dough with an appropriate amount of maple syrup, and then roll the dough from the bottom edge to the top to make a trumpet shape. When it is rolled to the end, put the tip under the rolled dough.

8. Drain the formed ox horn at regular intervals, put it in a baking tray, and then ferment for about 45 minutes until the thickness of the dough expands to 65,438+0 times.

9. Brush a layer of sanhua milk on the skin and put it in the oven. Oven temperature, 200℃ fire, 180℃ fire, baking for about 20 minutes.