Rose milk bag
By VicentaLakin
The basic formula for this rose milk pack comes from the hog, and I made some adjustments. In fact, it was meant to be a bouquet, but it felt a little thin when it was made, and it was feared that when it was cut, it would come out of the baking process, so it was a flower that was finally made out of love and freedom. But the roasted roses were in a state like frost. It doesn't seem to be a good way to use a mold without rules. Also, the yellow pate in the bread is not as thin as I thought, but rather dry. It seems that a flower-type bag that really needs to be cut is also probably feasible。
Recipe Recommendations
- high-gluten flour 150g
- low-gluten flour 50g
- milk powder 2 tablespoons
- soft white sugar 20g
- salt 1/4 teaspoon
- yeast
- whole egg liquid 30g
- qingshui 40g
- soup seed 95g
- butter 25g
- Chengfen 16g
- custard powder 10g
- fresh milk 45G
- sweetening
- baking
- several hours
- ordinary
Steps for Rose milk bag
1
Put all the soup materials in the small milk pot and mix them with wood shovels。
2
Boiled with wood shovels in the middle of a small fire. Take out the dryer, cover the film and freeze it for 60 minutes。
3
Butter melts in the water, and it mixes with sugar。
4
Add egg fluids。
5
Add milk to mix。
6
The flour, gish powder, milk powder will be mixed into the mixture referred to above and converted to paste。
7
Light fires, heat-insulated water, constant mixing with an egg-beater, which, in the form of a paste, is milk yellow, is taken out cold, and is stored in cold。
8
Combining all the powdered materials in the noodles, digging a hole in the flour pile, pouring all liquid materials and soups, but not butter。
9
Scratched with a razor。
10
Move to non-sillen pads and continue rubbing. At first, the noodles were very sticky。
11
The face shatters, which are accompanied by a fall, and from time to time take a small section of the face, to the appearance of a rougher film。
12
Add soft butter。
13
Just keep rubbing your face until there's a lot of film that can't break。
14
Noodle rolls, covering the film for basic fermentation。
15
Basic fermentation has doubled to its original size。
16
After the basic fermentation is completed, the noodle, exhaust, weigh, is evenly divided into six parts. Each small noodle will be rounded up and the membranes will be loose for 10 minutes。
17
Take a noodle, grow an elliptical shape, turn over and put a milk yellow in the middle of the noodle。
18
Collapse the noodles, drain out the internal bubbles and squeeze the mouth。
19
Pull, roll。
20
Put it on the grill with oilpaper。
21
Covered with a protective film, secondary fermentation up to 1.5 times the size of the original, and a surface brush of egg fluid。
22
The oven is preheated at 180 degrees, and the above fire is 180 degrees, 160 degrees, mid-level, and baked for 18 minutes. On top of the surface, coated tin paper in time. When you're out of the oven, it's cool and it's sealed in a fresh bag。Rose milk bag Make Tips
1. Tangzhong dough has a relatively high moisture content. If kneading by hand, transfer the dough to a non-stick silicone mat after mixing it into a shaggy mass with a spatula. If you knead it in the bowl, the dough will stick to the bottom and sides, making it very difficult to remove.
2. After shaping into rose rolls, it is best to place them in small round molds or paper baking molds; otherwise, they will topple over and lose their shape during baking, just like mine did.