Gold brick

Gold brick

Introduction:

"2014 is coming quietly, time is so fast! On the first day of the new year, I decided to make BRICs bread and win a good fortune! The dosage of this formula can be used to make 2 pieces of different sizes of gold bricks with two kinds of molds: Sanneng gold brick mold (sn2092) and Sanneng water cube mold (sn2182)

Production steps:

Step 1: put all the ingredients except butter in the main dough into the inner barrel of the bread maker, in the order of liquid before solid. Sugar and salt are placed diagonally. Put the milk powder in one corner separately. Dig a hole in the middle of the flour, put in yeast and cover with flour.

Step 2: start the dough mixing procedure of the bread maker. After one procedure (15 minutes), the dough is basically smooth. Put in the softened butter and start a dough mixing procedure again.

Step 3: after the end of the third dough blending procedure, the fourth dough blending procedure will be terminated after 5 minutes. Take a small piece of dough and unfold it slowly, presenting a large glove like film that is not easy to break. Then the dough blending can be stopped (the actual dough blending time is 50 minutes).

Step 4: take out the dough from the bread maker, roll it into a flat oval shape with a rolling pin, put it into a fresh-keeping bag, and put it into the refrigerator to freeze for 30 minutes.

Step 5: take out the flake butter, cover both sides with plastic film, and roll it into a rectangle with a rolling pin.

Step 6: spread high gluten flour on the chopping board to prevent sticking. Take out the frozen dough and roll it into a rectangle about twice as big as the butter slice. Place the butter slice in the middle.

Step 7: fold the left and right sides of the dough to the middle respectively, and pinch tightly.

Step 8: roll the dough along the closing line.

Step 9: fold 1 / 8 on the right side and 3 / 8 on the left side of the dough to the middle respectively, and pinch tightly.

Step 10: fold the dough in half and fold it in half.

Step 11: roll the dough again along the broken line.

Step 12: fold the left and right 1 / 3 of the dough in the middle, and the dough is 3 fold. Then, repeat steps 11 and 12 to complete another 3 fold. Put the dough into the bag and refrigerate for 30 minutes.

Step 13: take out the frozen dough and weigh it to 575g. Roll the dough along the long side of the dough, about 1.5cm thick.

Step 14: divide the dough. Among them, sn2092 used 325g (56.52%), sn2182 used 250g (43.47%). Sn2092 dough on the left and sn2182 dough on the right.

Step 15: divide sn2092 into 8 pieces with dough and sn2182 into 4 pieces with dough.

Step 16: make sn2092 gold brick first. Take 4 pieces of dough after cutting, press flat upward and number them as 1, 2, 3 and 4 from left to right. Braid according to the order of 1 press 2, 3 press 2, 3 press 4. Note that after each round, the dough should be renumbered as 1, 2, 3 and 4 in the new order from left to right. The numbers of 1, 2, 3 and 4 are dynamic.

Step 17: make up the dough.

Step 18: fold the two ends of the dough together, and pinch tightly. The other group of 4 dough according to the same method, fold. Put the two dough into the mold sn2092.

Step 19: remanufacture sn2182 with gold brick. Methods synchronous step 16. Roll the dough from top to bottom.

Step 20: how it looks when it's rolled up.

Step 21: put the dough into the mold sn2182.

Step 22: cover the mold surface with fresh-keeping film, and put the mold on the top of the radiator for fermentation (the temperature is about 26 ℃).

Step 23: ferment until 9 minutes of the mold is full, and then cover the box. The picture shows the surface of sn2092 mold. The fermentation time is about 2 hours and 20 minutes.

Step 24: the picture is the surface of sn2182 mold, which takes about 3 hours and 20 minutes.

Step 25: preheat the oven at 190 ℃, put it into the penultimate layer of the oven (Changdi 30gs, 4 layers in total), heat up and down, and bake for 30 minutes.

Step 26: demould immediately and cool on the baking net.

Materials required:

Jinxiang high gluten flour (main dough): 188g

Meimei low gluten flour (main dough): 63g

Soft white sugar (main dough): 25g

Salt (main dough): 3G

Milk powder (main dough): 8g

Whole egg liquid (main dough): 38g

Fresh milk (main dough): 20g

Water (main dough): 92g

Angel gold high sugar resistant instant yeast powder (main dough): 5g

Butter (main dough): 20g

Anjia flaky butter (wrapping oil for pastry): 120g

Note: 1. When dividing the dough, in order to ensure the accuracy, you can use a ruler with scale to measure the short side of the rectangular dough, and calculate the length of 56.52% and 43.47% respectively. If the short side length of this dough is 13.8cm, then 13.8 × 56.52% = 7.8cm, 13.8 × 43.47% = 6cm. Therefore, 7.8cm can be measured with a ruler, and then marked for cutting. This ensures that two portions of the dough are cut with one cut. 2. The BRIC dough should not be fermented in the toaster or the oven in the low temperature area, otherwise the butter will flow out and fall short. Similarly, do not put the mold directly on the radiator (the surface temperature is about 38 ℃). 3. Some butter will flow out during the baking process, so do not use the baking net, but use the baking plate to avoid polluting the oven. 4. The long flat bricks should be cooled upward to prevent the top of the bricks from collapsing. 5. In this practice, it is found that the fire at 190 ℃ is a little high, and the bottom of the gold brick is a little black. Next time, the fire can be properly lowered.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet