Black sugar ginger bread

Black sugar ginger bread

Introduction:

"I've been thinking about Mr. Meng's bread for a long time. It was estimated that the bread eaters would not accept it. After a long delay, they finally started. No one eats it. Eat it yourself. It's time to eat radish in winter and ginger in summer. Women should not be sugar free, men should not be ginger free. Black sugar ginger bread, just for men and women. But I didn't feel the obvious ginger flavor, but I thought it was too sweet. With the egg tart mold, changed the appearance of the finished product. Does it feel like a little mushroom? "

Production steps:

Step 1: soup material: 15g high gluten powder, 80g water

Step 2: pour water and flour together

Step 3: mix well

Step 4: heat with low heat and stir continuously

Step 5: form a ball and let it cool off

Step 6: seal the plastic film and refrigerate for 60 minutes

Step 7: dough: 200g high gluten flour, 40g brown sugar, 1 / 4 tsp salt, 20g water, 3G dry yeast, 1 tsp ginger juice, 50g milk, 15g butter

Step 8: pour the butter into the dough

Step 9: stir until smooth, add butter

Step 10: stir until the slightly transparent film can be pulled out

Step 11: put into a large bowl, seal the plastic film, and ferment for 80 minutes

Step 12: prepare brown sugar pastry: 50g butter, 50g brown sugar, 15g whole egg, 50g low gluten powder, 2 tablespoons almonds

Step 13: soften the butter and add brown sugar

Step 14: beat with an egg beater

Step 15: add the egg and beat well

Step 16: sift in the low gluten powder

Step 17: mix well and set aside

Step 18: the dough is fermented

Step 19: exhaust, divide into 8 equal parts (4 of them)

Step 20: after rounding, put in the egg tart mold, and finally ferment for 25 minutes

Step 21: end of fermentation

Step 22: load the pastry dough into the flower mounting bag and cut off the sharp corners

Step 23: form a circle on the surface of the dough

Step 24: Sprinkle with almonds

Step 25: put in the oven, middle layer, heat 175 degrees, bake for 15-20 minutes

Step 26: cooked out

Step 27: demoulding

Materials required:

GAOJIN powder: 215g

Water: 100g

Brown sugar: 40g

Salt: 1 / 4 teaspoon

Dry yeast: 3 G

Ginger juice: 1 teaspoon

Milk: 50g

Butter: 15g

Whole egg: 15g

Low gluten powder: 50g

Almonds: 2 tablespoons

Note: the bottom of the dough should be pinched tightly to avoid bursting during baking. Brown sugar needs to be screened in advance. Almond kernels can be replaced by other nuts. It can also be directly put on the baking plate without mold and baked into buns.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet