Mini praises

Mini praises

Introduction:

"Mini Kesong uses Danish bread dough. Her skin is crisp and soft inside, which is very durable."

Production steps:

Step 1: first make Danish bread dough, put the ingredients other than butter into the bread machine in the order of water, eggs, salt, high flour, low flour, milk powder, sugar and yeast to knead.

Step 2: after performing a kneading procedure, add 30 grams of butter, and then continue kneading.

Step 3: knead the dough until smooth, take it out, put it into the dough bowl and ferment at room temperature.

Step 4: when the dough is twice as big, make a hole in the middle of the dough with your right hand, and the surrounding area will not collapse, indicating that the dough is fermented well.

Step 5: press the dough by hand, exhaust and put it in the refrigerator for 1 hour.

Step 6: put the butter into the fresh-keeping bag and roll it into thin slices.

Step 7: take out the frozen dough and roll it into 3 times the size of butter.

Step 8: fold the two sides of the patch in the middle.

Step 9: rotate the patch 90 degrees, roll it out again and fold it in half for the second time.

Step 10: repeat 8 and 9 to complete the third fold, roll the Danish dough into 0.4cm slice, and the Danish dough is made.

Step 11: take a portion of Danish dough.

Step 12: cut the dough into isosceles triangle.

Step 13: make a small cut on the bottom edge of the triangle.

Step 14: turn up the bottom edge and roll it up slowly. When it's going to roll up, brush a layer of whole egg liquid on the top tip, and then roll it up completely.

Step 15: put in the baking pan, cover with plastic film, and then wake up at room temperature for 40-50 minutes.

Step 16: brush the Xingfa Kesong with egg liquid, put it into the preheated oven, 180 degrees, bake for 20 minutes.

Materials required:

GAOJIN powder: 340g

Milk powder: 30g

Sugar: 40g

Butter: 160g

Yeast: 6 g

Low gluten powder: 60g

Egg: 1

Salt: 6 g

Water: 180g

Note: in the production of Danish dough, will encounter wrapped in butter back to soft, can put the dough into the refrigerator for a few minutes before operation.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet