Taurus horn

Taurus horn

Introduction:

"The skin is so deep, just because I left for a few minutes at the last moment. Taurus horn, the whole dough into horn shape, at the end of baking, the melted butter will be painted on the surface of the dough, so that the butter in the high temperature, the dough will be golden. I just don't understand why Mr. Meng uses so much butter. If you let the dough eat all the butter thoroughly and only eat one or two horns, the amount of oil on this day will exceed the standard. Bake until the end, oil twice, bake for 5 minutes each. After the last oil brush, looking at its slow appearance, the color doesn't seem to change much. I can't help it. Go away for two minutes and do something else. It seems that the situation happened in an instant. When it comes back again, it's already dark, and the delay will be unbearable

Production steps:

Step 1: dough: 100g high gluten flour, 50g low gluten flour, 25g fine granulated sugar, 1 / 4 tsp salt, 1 / 8 TSP dry yeast, 1 / 8 tsp Baking powder, 12g milk powder, 25g whole egg, 45g water, 15g butter,

Step 2: pour all the ingredients except butter into a large bowl

Step 3: knead well and add butter

Step 4: continue to knead into smooth dough

Step 5: put it in the container, cover it with plastic film and relax for 10 minutes

Step 6: divide into 4 equal parts, round and relax for 10 minutes

Step 7: taper

Step 8: roll out a triangle about 20-25 cm long

Step 9: cut a small edge on the short side

Step 10: fold the knife edge to both sides

Step 11: roll up,

Step 12: bend into horn shape, cover with plastic film and relax for about 20 minutes

Step 13: prepare the decoration material: half yolk, 1 / 2 spoon sesame, melt 50g butter

Step 14: Brush egg yolk on the surface of relaxed dough

Step 15: Sprinkle with white sesame

Step 16: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake about 20 minutes

Step 17: take out, brush melted butter on the surface, bake for 5 minutes, take out, brush butter again, bake for 5 minutes

Step 18: release

Materials required:

GAOJIN powder: 100g

Low gluten powder: 50g

Fine granulated sugar: 25g

Salt: 1 / 4 teaspoon

Dry yeast: 1 / 8 TSP

Baking powder: 1 / 8 TSP

Milk powder: 12g

Whole egg: 25g

Water: 45g

Butter: 15g

Egg yolk: half

Sesame: 1 / 2 tsp

Melted butter: 50g

Note: when shaping, pay attention to press the end of the dough at the bottom and put it into the baking tray to prevent it from being spread during baking. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet