Composition:
High gluten flour? 400 grams
Milk? 180g
Cream? 100g (can replace 75g of milk)
Fine sugar? 20 grams
High-sugar tolerant yeast? 5g
Salt? the 4th generation mobile communication technology
Eggs? 1
Appropriate amount of coconut/powdered sugar (optional)
+Mould (28*28 square baking tray)
No whipped cream can replace milk.
If you like sweet, you can add sugar to 60g.
If the sugar content is as low as 15g, it can be dissolved in warm milk (hand temperature) in advance with common high activity yeast.
Steps:
1. Knead:
Mix all the ingredients and knead into a uniform dough.
Yeast should not be in direct contact with salt and sugar (falling on different sides)
2. Knead the dough:
Method 1: Knead by hand (only three to five minutes. After the chopsticks are evenly mixed, put on gloves and press and rub from all sides to the center for many times. If they are too sticky, sprinkle some dry flour. )
Method 2: chef machine (don't pursue movies, just face the documents. Second gear 1 min, third gear, 4 minutes)
3. Plastic surgery:
Put in the kneading mat, press and exhaust, divide into small dough with 10 or 12 uniformity, knead evenly, cover with plastic wrap and relax for about 30 minutes.
Take a piece, press it a few times, press it into a long shape by hand, sprinkle a little dry powder (anti-sticking rolling pin) and roll it into a short ox tongue.
I put it in two rows, so the length should be less than half the width of the baking tray. If I arrange it in a row, I can roll it longer or rub it carefully when I roll it. If it is not a 28*28 baking tray, adjust it as needed.
Press one side thin by hand and roll up the other side to tighten the seal. Similarly, each one is rolled up and put in a baking tray.
4. Fermentation:
Ferment in the oven at 38℃ 1 hour (keep the humidity in a bowl of water), ferment to twice the size and stick together, and sprinkle coconut or powdered sugar on the surface.
Baking:
The middle and lower layer of oven tube 170 degrees for 25 minutes, and cover it with tin foil after satisfactory observation and coloring. Taking out, cooling, and sealing after cooling.