1, prepare ingredients

Materials can be refrigerated in advance.

Flour: Different qualities have different water absorption.

Liquid quantity: the total water quantity of dough should account for 65%-70% of the total flour quantity (novice can fail 70% less, but it will be sticky and need patience).

Water content of other liquids: 60% of eggs, 90% of milk and 60% of whipped cream (which can be converted by itself).

Yeast: Sugar below 15g can be used with high activity, but it is best to use it after melting in warm liquid (hand temperature of 35 degrees). High-sugar tolerant yeast has no requirement for sugar content and does not need to be melted. Try not to touch salt and sugar directly.

Sugar: Sugar-free oil formula 2g sugar promotes fermentation and will decompose. Anything under 20g is not too sweet. Buddhist paradise to 30-60g. Sugar can be substituted (but one-time fermentation is recommended)

Step 2 mix the dough

Method:

1, hand rubbing: "pressing method" can be used. Sticking can be assisted by wearing gloves and sprinkling dry flour. Don't knead the dough too hard, but get a discount to help.

2, the dough mixer is more labor-saving.

3. One-time use

Method:

1, naturally fermented in a warm place (1-2 hours), and fermented in warm water with low room temperature.

2, the oven/chef machine is 38 degrees (half-1 hour, the water keeps humidity), and novices suggest 35 degrees to prevent hair.

3. Refrigerate overnight (6- 12 hours)

Fermentation should be covered with plastic wrap or put in a sealed box.

Success standard of fermentation: Does the finger dip in flour and poke the hole without retraction?

(mainly depends on the state, supplemented by time)

3. Plastic surgery

Squeeze and exhaust after fermentation or relaxation (relaxation can make the dough roll out better)

Viscosity and spraying dry powder assist

Roll the dough moderately, not too hard.

4, the second round

Room temperature oven 38 degrees

Success criteria of fermentation: the mold is 89% full, press gently and rebound slowly?

(mainly depends on the state, supplemented by time)

baking

Preheating: You can put it in when preheating.

Time: middle and lower tube 170 degrees for 30-40 minutes (according to the oven adjustment, I use Chang Di Mobidick very well, or I can directly choose the toast mode).

Toast box: low-sugar toast box saves time, about 30 minutes.

No cover: Cover with tin foil after satisfactory coloring, about 15-20 minutes.

Take it out quickly after baking, and then cut it after cooling.

Step 6: Store.

After cooling, put it in a sealed box bag.

Freeze at room temperature for 3-5 days, about a month.