Zhongzhong gold snack bag

Zhongzhong gold snack bag

Introduction:

"Since I have made bread of medium variety, I don't want to make bread by direct method. Although the Chinese method is a little more complicated than the direct method, its super soft taste is worth your efforts. This time with pumpkin mud and noodles, make the meal bag golden attractive, with pumpkin rice paste, taste great

Production steps:

Step 1: on the first night, add the water, high flour, sugar, salt and milk powder into the container.

Step 2: dissolve 1 / 2 teaspoon yeast in 72 g warm water.

Step 3: pour the yeast water into the container containing flour, use a scraper to form a dough without kneading. Cover with plastic wrap and refrigerate for fermentation.

Step 4: the next day, we'll start with the main dough. Pour the flour, sugar, yeast and salt into the mixing bowl.

Step 5: 95 grams of pumpkin puree into the basin.

Step 6: take out the fermented medium dough.

Step 7: tear into small pieces by hand and throw them into the basin.

Step 8: because I use a dough mixer, I use a scraper to stir the dough into shape.

Step 9: turn on the kneader, slow speed kneading.

Step 10: check the dough after five minutes and pull out the easily broken film.

Step 11: pour in 10 grams of vegetable oil and continue mixing.

Step 12: OK, pull out a large piece of glove film.

Step 13: take out the dough, arrange it into a circle, cover it with plastic film and ferment.

Step 14: it's very hot. It doesn't take a long time to ferment it to twice the size of the original dough.

Step 15: take out the dough, exhaust, divide into 17 grams of small dough, knead round and put it in the baking pan for 10 minutes.

Step 16: prepare the filling and add three tablespoons of salad dressing to the bowl.

Step 17: pour in homemade meat floss.

Step 18: stir well to form the meat floss filling. Reserve the right amount of bean paste stuffing.

Step 19: take a small piece of dough, knead it repeatedly, press it into a small dosage form, and then roll it into a circle with a rolling pin.

Step 20: add the right amount of meat floss stuffing.

Step 21: wrap it up, arrange it into a circle, close the mouth and pinch it tightly.

Step 22: place the dough in a greased paper covered baking tray with the end facing down and finish the rest of the dough in turn.

Step 23: ferment to twice the size in a warm place.

Step 24: take out and brush with a layer of egg liquid.

Step 25: preheat the oven 170 degrees, the upper layer about 20 minutes, the surface can be colored.

Step 26: get out of the oven.

Materials required:

Water: 72g

High flour: 125g

Sugar: 15g

Yeast: 1 / 2 teaspoon

Salt: 1.5g

Milk powder: 20g

Red bean paste stuffing: right amount

Meat floss: moderate

Salad dressing: right amount

Egg liquid: right amount

Pumpkin puree: 95g

Vegetable oil: 10g

Note: 1. The oven depends on its own temperature, my oven temperature is on the high side. 2. When packing stuffing, cover other dough that is not used temporarily with plastic wrap. 3. The water content of pumpkin puree is different, so the operation should be careful. Put in less first, add in little by little.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet