Doudou bag
By VicentaLakin
The proportion of five degrees of ice pollinating is 1:1, which is larger than the usual medium and may be called liquid, but I think it's a little similar to the one in the freezer, which would improve the taste of bread. After all this cold fermentation, it's definitely not bad. Packed up like red bean sand, very soft and delicious。
Recipe Recommendations
- high-gluten flour 75 grams
- water 75 grams
- yeast 0.5 grams
- whole wheat flour 40 grams
- milk 52 grams
- whole egg liquid 40 grams
- sugar 25 grams
- salt 2 grams
- butter 25 grams
- red bean paste 250 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Doudou bag
1
Refrigerated liquid species: yeasts open with 75 grams of water, plus 75 grams of high powder, and mix evenly with chopsticks. The room fermentation is fermented in the freezer for one hour and 17 hours in the freezer, which is a good fermentation seed。
2
The bakery is filled with other materials, other than butter, and the frozen liquid is placed in the bakery, where the thick film is mixed。
3
Then add butter。
4
Gravity to the full stage, covered in a bakery for basic fermentation (covered with fresh membranes or wet towels)。
5
The pasta fermented 2 to 2.5 times larger。
6
Take fermented noodles out of the exhaust and split them into nine flats. Ten minutes of laxity。
7
Take a noodle, put the bean in the bag and shut down。
8
Pack it up and put the mold in double fermentation。
9
When the fermentation is complete, the surface is painted with full egg fluid, placed in a preheated oven of 180 degrees, in the middle and lower floors, about 25 minutes of roasting, and immediately demersalized。
10
The finished chart。Doudou bag Make Tips
1、The refrigerated liquid starter dough forms a ball when first mixed. After fermenting at room temperature for one hour and then in the refrigerator for 17 hours, it will become thinner and full of bubbles.
2、Do not add all the milk at once; reserve a small amount and add it gradually based on the water absorption of the flour.
3、During baking, cover the bread with aluminum foil once the surface has browned to prevent the crust from becoming too dark.