Praiseworthy bread

Praiseworthy bread

Introduction:

"The necessary tools for making Kesong are: sharp wheel knife or other knives, rolling pin (preferably walking hammer) ruler. When making the first butter slice, it didn't thaw and soften in advance. I'm smart enough to use the microwave to soften. It was about 20 seconds at the beginning, and I added another 20 seconds later. As a result, the butter melted into liquid and was quickly wrapped in the dough, which was the direct cause of the first failure. (because Kosom dough and butter slices are close to the same hardness and softness, the package is just right.)

Production steps:

Step 1: mix all the ingredients except butter and soak for more than half an hour, then knead until the dough is extended.

Step 2: then spread out into a large area.

Step 3: wrap with plastic wrap and refrigerate for half an hour.

Step 4: sprinkle a little high flour on the table. Start to beat and roll thin slices of butter to the required size, preferably square; sprinkle high flour on the table, take out the frozen dough and roll it to the required square size, and put the slices of butter in the middle of the dough.

Step 5: fold the four corners in half and pinch the joint tightly.

Step 6: beat the dough into a big rectangle and roll it out.

Step 7: fold from the left and right third to the middle.

Step 8: continue rolling the folded dough into a big rectangle. Then fold from the left and right third to the middle to complete the 2 fold.

Step 9: continue rolling the folded dough into a big rectangle.

Step 10: use a sharp knife (here I use shuangliren's knife) to cut off the four sides and cut into an isosceles triangle with the bottom edge of 0.7cm and the equilateral edge of 14cm.

Step 11: roll up the triangle from the bottom. Here I use chocolate bars in half of it.

Step 12: put in the baking tray.

Step 13: put it in a warm place to ferment to twice the size, brush the egg yolk liquid, only brush the surface, do not brush the layered place, preheat the oven for 200 degrees and put it in the middle layer. Bake on and off the fire for 20 minutes (cover tin foil on the way), brush with honey water after coming out of the oven.

Materials required:

Windmill high powder: 360g

Windmill low powder: 110g

Milk powder: 15g

Water: 270g

Egg yolk: one and a half

French super butter slice: 260g

Yeast: 8g

Sugar: 50g

Butter: 50g

Salt: 10g

Note: basic fermentation is not required to make Koizumi dough. One of the reasons for the frozen and refrigerated dough is that the hardness of the dough is similar to that of the butter flakes, and the other is to relax the dough and make it easy to roll. Here I use a fermentation temperature of 30 degrees.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet