Dough material:
High gluten flour: 250g, sugar: 50g, yeast: 3g, butter: 20g, milk: 50g, water: 80g, eggs: 1.
Material of flour oil: 90g of water, 45g of butter, 60g of low-gluten flour and 2 eggs.
working methods
1: Put sugar, milk, water and eggs into a mixing barrel and mix well.
2. Add high-gluten flour and yeast and stir. After the flour absorbs water completely, it is kneaded into dough at high speed.
3: Knead until the dough is smooth, add butter and continue to knead until the surface is smooth. You can pull out the gloves.
4. Knead the dough and let it stand 15 minutes.
5: Divide the dough into 60g pieces, roll it into a circle, and relax for 10 minute.
6. Roll the dough into triangular dough pieces with a rolling pin, roll it up from the small end and roll it into strips.
7: Make the rolled long noodles longer and put them in a baking tray for fermentation (a bowl of hot water is put at the bottom of the oven, and the fermentation stall is closed, and the temperature is now high), and the fermentation is about 1 hour, which is about 0.5 times the original volume1.
Ground petroleum operation
1: Put the water and butter in a pot and bring to a boil.
2. Turn to medium heat, add low-gluten flour, stir with eggs quickly, and leave the fire without leaving powder particles.
3: Let the cooked batter cool, then add the eggs several times and stir well.
4: Put the prepared batter into a paper bag, cut a small mouth and squeeze it onto the fermented bread.
5: Bake in a preheated oven, with fire 190 degrees, fire 150 degrees, and baking 15 minutes, and the bread surface will be golden yellow.