Materials:
1. Tang Zhong:15g high-gluten flour and 75g water.
2. The main dough: 200g high flour, 30g egg liquid, 50g ice water or milk, sugar 15g, salt 1.5g, butter 15g and yeast 2g.
Steps:
1. Mix Tang Zhong raw materials evenly, heat and stir until translucent, cover and cool, and refrigerate overnight for later use.
2. Mix the main dough with materials other than butter and yeast, and add the cooled Tang Zhong. I will break the egg liquid first, so that the extra part will be left to brush the surface at last.
3. The chef can knead the dough into dough at low speed, cover it with wet cloth or plastic wrap, and refrigerate it together with the chef's bucket for 2 hours.
4. Add butter and knead the dough at high speed for 5 minutes.
5. Dissolve the yeast in a little water and add it to the dough cut into small pieces, so that the dough can be kneaded more quickly and continue kneading at high speed for 5 minutes.
6. Today, it only took 10 minutes to knead, and a very thin glove film was made. There is no problem making toast. Cooking meal packages, hamburgers and the like can be kneaded for 2 minutes less. You can adjust the dough temperature freely according to your own bread machine or chef machine.
7. Ensure that the dough temperature does not exceed 25 degrees, and ferment at room temperature. If it is 25-28 degrees, it can be fermented in cold storage. If it exceeds 28 degrees, it should be frozen as much as possible, so that the surface temperature can quickly drop below 25 degrees. Note that when the dough temperature exceeds 28 degrees, even if it comes out of the film, the texture will be rough, especially the toast is easy to grow.
8. Ferment to the size of 1.5-2 times, which can not fully develop in summer, so as to prevent excessive fermentation caused by slow shaping.
9. After using it, divide it into five doughs, one is about 80 grams, which is round. If it's a hamburger, you can serve it directly.
10. Relax for 5 minutes, roll it into an oval shape, squeeze out the bubbles on the sides, roll it from the long sides to the middle, pinch it, put it face down in the hot dog mold, and put it directly in the baking tray without the mold.
1 1.38 degrees, 85% humidity twice, brush egg liquid and sprinkle sesame seeds for decoration.
12. Bake in oven 170℃ for 20 minutes, cover with tin foil after coloring.
13. Take it out, air it to hand temperature, and bag it for preservation. It tastes best after eating in 2 days. If you can't finish it, put it in the freezer in time.