Fresh milk snow dew bread

Fresh milk snow dew bread

Introduction:

"This kind of bread has a nice name, fresh milk snow dew. When eating it, the tongue will be very disobedient and lick the stuffing inside. It's sweet, cold, and tastes like milk. It looks a bit like the common caterpillar bread in the bakery, but it's not entirely caterpillar ~ my favorite ~ please note: the formula is 4 quantities of bread (I double made), 8 quantities of decorative puff, and 4 quantities of stuffing. "

Production steps:

Step 1: mix all the raw materials (except butter), knead them into smooth dough, add butter, knead them to complete stage, and then carry out basic fermentation.

Step 2: ferment the dough to twice the size

Step 3: flatten the dough slightly, divide the dough into 4 parts (about 90g each) with a cutter, close the dough, roll it round, cover it with plastic film and relax for 15 minutes.

Step 4: roll the dough into a tongue shape with a rolling pin.

Step 5: lift the rolled dough, turn it over, and fold both sides inward

Step 6: fold inside again, pinch tightly and turn over

Step 7: put the dough evenly on the baking pan covered with oilcloth and prepare for secondary fermentation

Step 8: make surface decorated dough, put corn oil, water, softened butter into the basin, and boil it with low heat until boiling; turn off the fire and add high gluten flour; quickly stir evenly with chopsticks; put the dough to the temperature of body temperature, and then add the scattered whole egg liquid in several times; add a little egg liquid and stir again, so as to repeatedly stir the batter into a batter with sharp corners. (if the batter is too dry, add a little egg liquid); put No.7 round beaked flower into the flower mounting bag

Step 9: put the baking tray into the oven, put two small cups of cold water at the bottom of the oven, turn on the "fermentation" function of the oven, conduct the second fermentation, about 40-60 minutes, brush the egg liquid, and squeeze the puff batter on the surface.

Step 10: preheat the oven to 180 degrees and bake for 20 minutes [caterpillar bread due to different tempers in each oven, my actual operation is to heat 150 degrees and lower 170 degrees].

Step 11: make stuffing: a soften the butter thoroughly, add sugar powder and whisk until the plumage becomes white. B add maple sugar and mix well. C add milk powder, mix well for D, then add fresh cream (no need to send), mix well.

Step 12: cut a knife in the middle of the bread germ, don't cut it. Squeeze the stuffing into the flower mouth, and finally sift a little powdered sugar to taste better

Step 13: finished product drawing.

Materials required:

Bread flour: 150g

Fresh milk: 95g

Fine granulated sugar: 45g

Yeast powder: 2.5G

Whole egg liquid: 22G

Low gluten flour: 38g

Butter: 20g

Salt: 2G

Milk powder: 7g

Corn oil: 30g

Water: 58G

Powdered sugar: 20g

Maple syrup: 25g

Cream: 60g

Note: the formula is 4 quantities of bread (I doubled), 8 quantities of decorative puff and 4 quantities of stuffing. If the puff batter is dry, add some whole egg liquid. Finally, you can sift a little sugar powder to taste better

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet