Chieftain research Season 1 Hong Kong Style chieftain

Chieftain research Season 1 Hong Kong Style chieftain

Introduction:

"It's a sweet toast. I always love sweet bread."

Production steps:

Step 1: mix all the materials evenly with the mixing hook

Step 2: knead it into a ball by hand (you can also use the blender directly)

Step 3: beat the egg beater until the dough is smooth. Do not look at the film also know that this is not fully expanded state, you can add butter. At this step, I knead the noodles with my hands

Step 4: knead the dough to absorb butter. After absorption, look at the state and knead until it is completely expanded to form a solid film.

Step 5: check the dough condition. The first fermentation was started after the solid membrane was produced

Step 6: ferment until the fingers are dipped with dry powder, and then insert it without retraction or collapse. Start venting

Step 7: try to exhaust the air in the dough. We can use the method of patting. The strength is stronger than that of our face patting. We can't use too much force. The tendons will break. Quick press and slap

Step 8: divide the dough into uniform dough, roll round, cover with plastic film and relax for 15 minutes

Step 9: roll into small rolls, generally 2.5 to 3 circles. If you want to be more detailed, relax this step for 15 to 20 minutes and roll it again. Hold the bottom tightly by hand

Step 10: place the kneading part downward into the toast mold, leave some space in the middle, and don't stick it together

Step 11: ferment to 9 minutes. 180 degrees, 30 minutes.

Step 12: drop the bread out of the oven and let it cool.

Step 13: finished product

Step 14: organization chart. It can be seen that it is not perfect, but after all, it lacks experience, so it is satisfactory

Materials required:

Gold image powder: 250g

Water: moderate

Milk powder: 8g

Egg: 30g

Light cream: 60g

Butter: 25g

Sugar: 50g

Salt: 2G

Note: 1, specifically stated that the use of gold powder, it does not mean that we follow me with the same high gluten powder. However, the water absorption of Jinxiang is well-known. Different high-density powders have different water absorption capacity. In the end, they still need their own needs and understanding to add. 2. Although Momo is just a nobody, I still hope we can discuss and improve together if we have problems. I still have many things I don't understand. I hope someone can give me some advice. It's really hard to play baking by yourself. There are all kinds of problems and puzzles. I've taken a lot of detours. I hope someone can guide me forward, and I also hope to tell you my failure experience as much as possible, so that you can avoid detours.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor