Baking power: 180 degrees for 40 minutes.
Baking mold: Sanneng golden ripple (without cover)
Production process:
1) Put the raw materials (except butter) into a mixing basin and stir (low speed first, then high speed).
2) Knead until the dough surface is smooth and non-sticky, then add butter and continue stirring.
3) After stirring until the expansion stage is completed, a large film can be pulled out, and the edge of the crack cavity is smooth and burr-free.
4) Cover the dough surface with plastic wrap or put it in a warm place for basic fermentation (about 1- 1.5 hours).
5) The dough is fermented to be 2-3 times larger, and the dough is lightly pressed by hand with a little dry powder or water, so that the generated cavity does not collapse and slowly retracts, indicating that the fermentation is completed.
6) Take out the dough, exhaust it, divide it into 3 parts, round it, cover it with plastic wrap, and relax for 15-20 minutes.
7) Roll the dough into an oval shape.
8) Fold left and right.
9) Spread it out again.
10) rolled up from one side.
1 1), sealed downward, put in toast box (first left and then right, then put in the middle) and put in a warm place for final fermentation.
12) Proofing until the dough is 9 minutes full and the surface is coated with egg liquid. Bake in a preheated oven.
Broken mouth nagging:
* * Before using the pumpkin, peel it, steam it (or heat it in a microwave oven with high heat), then mash it into mud, and use it after cooling. Pumpkin varieties and processing methods will cause different water contents. Please add or delete milk appropriately to adjust dough hardness.
* * When making, it is best to keep the rolling length and rolling tightness of the three doughs consistent, so as to avoid three peaks with different sizes after fermentation and baking.
* * When baking, if the surface is colored quickly, you can cover the tin foil to continue baking to avoid excessive surface fire color.