Nutritious breakfast - cream snack bag

Nutritious breakfast - cream snack bag

Introduction:

"This pink little bag is made of the cream left over from my mounting cake. It's very cute. It's delicious, sweet and soft. It's suitable for breakfast. "

Production steps:

Step 1: mix the dough materials, then oil, knead to the expansion stage.

Step 2: cover with plastic film and ferment to 2.5 times the size at room temperature.

Step 3: exhaust, divide into 9 parts, roll round, cover with plastic film, and let stand at room temperature for 15-20 minutes

Step 4: take a small portion of the dough, and then divide it into 3 portions, and knead them into long and consistent strips.

Step 5: connect the three noodle heads.

Step 6: braid in order.

Step 7: weave to the tail and pinch tightly.

Step 8: roll up from one end.

Step 9: squeeze the tail tightly, face up and form a ball.

Step 10: do it one by one, stack it in the baking tray and ferment it. Ferment to twice the size at room temperature, brush the whole egg liquid on the surface, put it into the oven preheated 180 degrees, middle and lower layers, heat up and down, about 25 minutes.

Materials required:

High gluten flour: 300g

Milk powder: 15g

Milk: 100g

Light cream: 80g

Sugar: 40g

Yeast: 5g

Egg: 1

Salt: 2G

Note: baking time and oven temperature can be adjusted according to your oven temper.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor