step
The steps of Tang Zhong method to soften meal package: 1 1. Pour 25G of high-flour and 100G of water or milk into the milk pan, and stir evenly with a manual stirrer.
Step 22 of the Tang Zhong Method for Softening Meal Bags. Then heat it to a paste with low fire, pour it into a fresh-keeping box to prevent water loss, and then use it immediately or put it in the refrigerator for refrigeration. 24 hours. I choose refrigeration.
Tang Zhong's Method of Softening Meal Bags Step 33. Put Tang Zhong and other main ingredients (except butter and salt) into the bread machine, and choose a dough mixing program. Start kneading the dough.
Step 44: Tang Zhong Softening Package. In this process, 30 grams of butter was diced to soften, but corn oil was not used.
Step 55 of Tang Zhong's method for softening meal packages. After the first kneading procedure, add butter and salt and knead another kneading procedure, with a total time of *** 1 hour. Put it in the mold.
Step 66 of Tang Zhong's Method for Softening Meal Bags. Cover with plastic wrap and put in a bowl of hot water. Ferment in the oven for about 40 minutes.
Step 77 of Tang Zhong Method for Softening Meal Bags. Judge whether the fermentation is good or not: stick your fingers with powder, poke holes in the middle of the fermented dough, and it will be perfect if you don't rebound or sag.
Step 88 of Tang Zhong's Method for Softening Meal Bags. Knead the dough for more than ten minutes to exhaust and divide it into six equal parts.
There are 99 steps in Tang Zhong's method of softening meal packages. Rub them around.
The steps of Tang Zhong method to soften meal package: 10 10. Take a dough, flatten it, and put the stuffing on it. I used red dates and walnut stuffing.
The steps of Tang Zhong method to soften meal package: 1 1 1. Pull the two sides together and squeeze them tightly, which is indescribable. See the picture.
The steps of Tang Zhong method to soften meal package 12 12. Pull up the other two sides and squeeze them tightly. Look at the picture.
The steps of Tang Zhong method to soften meal package: 13 13. Turn it over and knead it round.
The steps of Tang Zhong method to soften meal package 14 14. Roll out the dough and spread it with salad dressing.
The steps of Tang Zhong method to soften meal package 15 15. Roll them up.
The method of making soft rice buns in Tang Zhong is 16 16. You can also add salad dressing directly and make it round.
Steps of Tang Zhong's Softening Meal Package 17 17. Put all the dough in the baking tray.
Steps of softening dietary packaging in Tang Zhong 18 18. Put it in the oven, put a bowl of hot water and start fermentation.
Steps of softening dietary packaging in Tang Zhong 19 19. Fermented to twice the size. Crowded together?
Method step 2020 of Tang Zhong softening meal package. Brush the whole egg liquid in the ingredients.
Step 2 12 1 of Tang Zhong method for softening meal package. Sprinkle black sesame seeds?
Step 2222 of Tang Zhong's Method for Softening Meal Package. Bake in the oven 180 degrees 18? 20 minutes.
Step 2323 of Tang Zhong Softening Diet Packaging Method. Do not exceed 18? 20 minutes, otherwise it may harden. I like this color very much. According to personal needs, don't brush egg liquid if you don't like it.
skill
1. When stirring, oil can only be added when dough is formed and gluten is present, otherwise it will affect the formation of gluten. After adding oil, the dough will be absorbed slowly, making the dough look shiny.
2. Post-basic fermentation test method: sticky high-gluten flour on the index finger. Punch holes from the middle to the end and try dough fermentation. If the finger hole does not retract after the index finger is pulled out, it means that the basic fermentation is completed.
3. Finally, fermentation can be completed in the microwave oven. Put the dough into the microwave oven, put a cup of hot water and close the oven door. Hot water should be changed 1 ~ 2 times in the middle stage of winter fermentation.
Basic production process
1, weighing. It needs to be weighed by a scale and cannot be estimated.
2. stir. In the process of mixing various materials and kneading dough, there is a bread machine or a table mixer to stir the dough. Without a machine, you have to knead it slowly, at least until the "swelling stage", that is, the dough can be drawn into a film and the edges of the holes are serrated. It is best to knead until the "completion stage", that is, the dough can be drawn into a film and the hole edge is smooth.
3. Basic fermentation. The optimum fermentation environment is temperature 28 ~ 29℃ and humidity 75%, which is about twice. In winter, you can leave the dough in the bread machine to complete the basic fermentation. In summer, it is best to take it out and put it in a pot for fermentation, because the temperature in the bread machine is too high, the fermentation is too fast and the quality is rough.
4. Divide and rule. Divide the rolls according to the weight of dough.
5. Intermediate fermentation. Let the kneaded dough relax and produce gas, 10 ~ 15 minutes without crust or excessive fermentation.