Tusi Pondomi
Pondomi is a transliteration of French paindemie, where pain is "bread" and mie refers to the internal organization of the bread, so the literal translation is "bread with only internal organization", which generally refers to covered white toast with soft tissue and no burnt shell.
Recipe Recommendations
- high-gluten flour 250 grams
- butter 20 grams
- yeast 4 grams
- water 160 grams
- milk powder 10 grams
- white sugar 20 grams
- salt 4 grams
- white oil 10 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Tusi Pondomi
1
The post-oil method mixes all materials.
2
Knead to complete stage.
3
Cover with plastic wrap and place it in a warm and humid place at 37 or 8 degrees C (in a steamer, pour hot water into the pot) and ferment until 2.5 times in size.
4
Relax the exhaust split for 15 minutes.
5
Take a dough and roll it into a long tongue shape.
6
After 30% discount.
7
Turn the reverse side 90 degrees and roll it into a long tongue shape.
8
Roll it up at one end.
9
Place it in the mold.
10
Finally ferment for 45 minutes, brush the surface with egg liquid (I don't have any remaining egg liquid, so I brush it with water) and bake at 180 degrees for about 30 minutes.