Polish species: 50g of high-gluten flour, 50g of water and 0.5g of yeast.

Main dough: high gluten flour 130g, whole wheat flour 50g, blood glutinous rice 100g (cooked weight) (raw weight of rice is about 50g? Use after cooling), salt 3g, sugar 10g, yeast 2g (poured into flour after hydration), water 75g (the water content of blood glutinous rice is different, and the water quantity is adjusted according to the dough state), butter 10g,

Prepare in advance:

1. 50g~ (raw weight) of blood glutinous rice (or 25g of purple rice glutinous rice) [Soak one night in advance, the rice cooker will be cooked on the first day, and the cooked weight is about 1 15g]

2 Polish species: high-gluten flour 509 water 50g yeast 0.5g "It is the night before that all the materials of Dulan species are prepared for wet fermentation to double the size and put in the refrigerator for one night."

Exercise:

1.？ Mix all the above materials except butter into thick film, then add softened butter and knead into thin film.

2.？ Cover the dough with plastic wrap and ferment until it is twice as big. Pat it after fermentation and divide it into three parts. Cover the dough with plastic wrap and relax 15 minutes.

3.？ Pick up the loose dough and roll it up. Cover with plastic wrap and relax 15 minutes.

4.？ Take the loose dough, roll it up again, roll it all up and put it in the toast box.

5.？ Heat the oven to 170℃ to ferment for 9 minutes, and bake in full mold for 25 minutes (my oven temperature is too high (about 29 degrees 1.5h), so adjust it according to my own oven temperature).