Hokkaido paibao

Hokkaido paibao

Introduction:

"I really like the new mold powder. It's delicate and steady. It's just right for the length and height of the bag. A 450 gram toast mold is just right."

Production steps:

Step 1: dissolve the yeast in the warm milk, and then knead it with other raw materials

Step 2: put it in a warm place for basic fermentation

Step 3: to about 4 times. It started and fell down in a uneven shape.

Step 4: take out the middle seed and cut it into small pieces,

Step 5: knead with the main dough ingredients until extended.

Step 6: add butter and knead until fully extended. Pull out the glove film

Step 7: round and relax in a warm place for 30 minutes.

Step 8: take out the relaxed dough, exhaust, divide it into eight pieces, and relax for 15 minutes after rounding.

Step 9: roll the loose dough into an oval shape and roll it up along the long side

Step 10: pinch the seam tightly and wake up for another 10 minutes.

Step 11: knead the dough into two thin heads, and then put them into the mold.

Step 12: send to full mold, brush egg liquid on the surface. Preheat the oven 180 degrees, bake in the middle layer for 20 minutes, and cover with tin foil according to the situation.

Step 13: demould immediately

Step 14: cool on the baking net

Materials required:

Bread flour: 175g

Dry yeast: 2.5G

Milk: 73g

Protein: 37 G

Fine granulated sugar: 40g

Cream: 55g

Butter: 20g

Salt: 3 G

Note: do Hokkaido bread paibao summer to reduce the amount of liquid, the middle of relaxation to be in place. If you want to get a beautiful radian of the package, choose the right mold, too large or too small mold will affect the shape of the package.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet