Cream snack bag

Cream snack bag

Introduction:

"For a long time, I like the bread from a restaurant we often go to. I made it once or twice according to the formula provided by my friends, but it was not successful. The bread was OK when it was baked, but it hardened after a while. After many times of practice, referring to the bread formula of several foreigners, the baked bread is soft and sweet. In my husband's words, I have achieved the right result. Today, I did the new year's Eve dinner at home again, and recorded the process. Let's share it with you. As long as strictly according to the formula, in fact, it is not difficult to make delicious meal bag! While uploading pictures, the camera suddenly went out of power. I have to paste the photos later. I'm sorry. Hee

Production steps:

Step 1: dissolve the dried yeast in warm water (I heated the water in the microwave for 30 seconds). Leave the yeast solution for about one minute.

Step 2: add warm milk, sugar, honey, salt, eggs and melted and cooled butter to the yeast solution and stir well. (note that the honey and sugar here can be put completely or just the same, depending on the sweetness you like.)

Step 3: add half of the flour at a time and continue to stir well. At this point, all the material becomes a thin paste.

Step 4: after the agglomeration of flour gradually disappears, add the remaining flour one after another. Be careful not to put too much flour at a time

Step 5: when you feel that the flour has gradually formed a dough (it takes a lot of effort to stir), pour the dough (very sticky) onto the cutting board covered with dry flour.

Step 6: when you feel that the flour has gradually formed a dough (it takes a lot of effort to stir), pour the dough (very sticky) onto the cutting board covered with dry flour.. By the time I got to this point, I had almost a little more than a glass of dry flour left.

Step 7: knead the flour on the chopping board and use dry flour to prevent hands from touching. This step is very important. Don't use too much dry flour at a time, or it will be used up soon. Flour should be used as little as possible when making this bread, otherwise it will affect the softness of the bread. Kneading time should be at least 8-10 minutes.

Step 8: ferment the dough in a warm place for at least one hour until the dough is more than twice as large.

Step 9: beat up and down with your hands to exhaust the air from the fermented dough (be careful not to knead the dough).

Step 10: divide the dough into 24 portions. Use the technique of folding socks to make small dough into a round bread, neatly stack in the baking tray, and leave a distance of 1.5cm between each bread.

Step 11: divide the dough into 24 portions. Use the technique of folding socks to make small dough into a round bread, neatly stack in the baking tray, and leave a distance of 1.5cm between each meal bag.

Step 12: after stacking the bread, ferment for a second time (about 30 minutes or more) until the volume of the bread doubles

Step 13: after the meal package is packed, the second fermentation (about 30 minutes or more) is carried out until the volume is doubled

Step 14: brush the egg liquid on the twice fermented bread and put on the pastry.

Step 15: brush the egg liquid on the second fermented meal bag and put on the pastry.

Step 16: preheat the oven at 160 degrees Fahrenheit for 20-25 minutes. Until the surface of the bread is golden.

Step 17: preheat the oven at 160 degrees Fahrenheit for 20-25 minutes. Until the surface of the bag is golden.

Step 18: brush a layer of butter on the baked bread (you can put the bread in the oven again for one minute after brushing the butter)

Step 19: brush a layer of butter on the baked bread (after brushing the butter, put the bread back into the oven for one minute)

Step 20: baked lunch bag.

Step 21: inside the baked meal bag. It's very soft!

Materials required:

Medium gluten flour: 7 cups

Milk: 2 cups

Dry yeast: 4 teaspoons

Warm water: half a cup

Butter: 6 tbsp

Eggs: 2

Sugar: 1 / 4 cup

Salt: 1.5 teaspoon

Honey: 1 / 4 cup

Note: the simple method of cream crisp: when kneading, pay attention not to add too much flour at a time, as long as it is not sticky enough. After adding the first flour, measure the remaining flour at one time and put it in a container, so that you can master the amount of dry flour. 2 teaspoons cream, 2 teaspoons sugar, 1 / 4 cup low gluten flour. Soften the cream at room temperature, add sugar and flour, and knead into small particles.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor