Ingredients: Tang Zhong: 40g of high-gluten flour and 40g of boiled water.
Dough: 362g of high-gluten flour, 76g of low-gluten flour100g of Tang Zhong, 6g of instant yeast, 80g of fine sugar, 3g of salt, 20g of milk powder, 50g of eggs, 0g of water180g of butter.
Others: appropriate amount of floss, thin egg liquid (whole egg liquid diluted with water), and a little almond slices.
Exercise:
1. 1. Making Tang Zhong: Add boiling water to high-gluten flour, stir well, cover with plastic wrap and let cool.
2. Knead the dough material and the cooled Tang Zhong together to the expansion stage by post-oil method.
3. Put it in a warm place for basic fermentation.
4. After the fermentation is completed, divide the dough into 18 portions on average, and the plastic wrap will relax after the dough is rounded 15 minutes.
5. Roll the loose dough into a rectangle, turn it over, roll the bottom edge thin and floss it.
6. Roll it up from top to bottom and knead it into a long strip with thick middle and thin ends.
7, every 3 root as a group, into three strands.
8. Put it on a baking tray and conduct the final fermentation in a warm and humid place.
9. After the fermentation is completed, brush a thin layer of egg liquid on the surface of the dough and sprinkle a little almond slices.
10, put in the middle layer of the oven preheated to 180, and bake for 15 minutes.
Tips:
1. When kneading dough, several doughs can be kneaded alternately, which will make it easier to operate.
2. The water absorption of flour is different. Don't add all the water in the dough at once, and reserve 10-20g for adjustment as appropriate.
Please adjust the oven temperature and baking time with your own oven. After baking, color it and cover it with tin foil until it is finished.