250 grams of high gluten flour
50 grams of low-gluten flour
50 grams of cream
Two eggs
Proper amount of milk
A little oil
Fresh yeast10g
Ma Qilin 100g
Salt 5g
Sugar 10g
Proper amount of water
Steps/methods
Mix water and yeast powder and let them dissolve 15 minutes. Then mix the yeast and eggs.
Please click to enter a picture description.
In another bowl, mix and stir high-gluten flour, low-gluten flour, milk, salt, sugar and 50g cream, dig a hole in the middle, pour in the mixed yeast and eggs, and stir from the middle until dough is formed.
Please click to enter a picture description.
Put the dough on a smooth table and knead it vigorously until it is smooth and elastic. Put the kneaded dough into a clean bowl, cover the bowl with a wet towel and let it stand for 30~45 minutes.
Please click to enter a picture description.
Sprinkle some flour on the table and roll the dough into cakes with a thickness of 30 cm, 25 cm and 0.3 cm.
Please click to enter a picture description.
Put the cream in the middle of the dough, wrap the dough on both sides in the middle, and tighten the joints. Wrap it up and put it in the refrigerator for 20 minutes.
Please click to enter a picture description.
Take out the dough, roll it out, fold it three times, put it in the freezer for 15 minutes, then take out the dough again, roll it out, fold it three times (* * * fold it three times), and then take it out and roll it into 0.3cm thick slices.
Please click to enter a picture description.
The thin slices are fermented for 15 minutes, and then cut into 12 triangles with a width of 15cm and two hypotenuses of 16.5cm.
Please click to enter a picture description.
Rub a little milk on the surface of the triangle and roll it into a trumpet.
Please click to enter a picture description.
Grease the baking pan, put the bread blanks on the baking pan and ferment for 35-40 minutes.
Please click to enter a picture description.
Preheat the oven 190℃ and bake in a baking tray 15 minutes.
Please click to enter a picture description.
end
Matters needing attention
If you want to have clear horns, the final fermentation time should be short (thick oil); If the angle is large, the final fermentation time will be long (the oil is thin and layered).
It is best to use fresh yeast for oiled bread, and add ice cubes in summer (because fresh yeast is the most frost-resistant).