Milk chop packs
By VicentaLakin
It's a Chinese bread. The Chinese method, also known as secondary fermentation, refers to a method that has passed the secondary fermentation stage in the production process. The bread is fermented in such a way that it can form a better network organization, as well as a unique smell of bread fermenting, with secondary fermentation resulting in more mature effects and characteristics. The Chinese fermentation is frozen for 17 hours, then mixed into the main fermentation program, with ordinary bread fermentation, with no hot tofu in the heart. This formula is a very nice, very soft lasagna, salty taste, and obviously tastes of milked milk。
Recipe Recommendations
- sponge and dough
- high-gluten flour 187 grams
- water 112 grams
- yeast 2 grams
- main dough
- butter 21 grams
- milk 33 grams
- fine sugar 27 grams
- condensed milk 40 grams
- salt 4 grams
- whole egg liquid 27 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milk chop packs
1
A mixture of Chinese foods (medium: 187 g of high-weed water and 112 g of yeast) is formed into groups。
2
Cover it and put it in a freezer for 17 hours。
3
The main pasta foods except butter (main pasta: 80 grams of milk with a thick chord, 33 grams of sugar, 27 grams of salt, 4 grams of whole egg fluid, 40 grams of butter, 21 grams of yeast, 1 gram) are placed in the first liquid and then the fermented Chinese are torn into small pieces, placed in a bread drum, and the washing procedure is initiated for 20 minutes。
4
At the end of the first patting, the butter was put in, and the face rubling procedure was initiated again for 15 minutes。
5
The face rub is over, the face is wet and the film is easily pulled out。
6
Cover the film, start the fermentation process and ferment the face to twice the size。
7
It is pouring into the noodles, opening the exhaust with a scepter, divided into six equals, and quenching for 10 minutes。
8
Each of them will then be split and rolled up。
9
Emission into an 8-inch non-clave cake plate, covering it with a protective film, putting it in the oven, starting the fermentation program for a secondary fermentation for about 40 minutes。
10
When the noodles are fermented to 1.5 ~2 times, they are taken out, painted with a full egg fluid, placed in the lower of the pre-heated oven, with 170 degrees of fire up and down, and baked 18 ~ 20 minutes to the surface of gold。Milk chop packs Make Tips
1. The Chinese fermentation method is longer and, if bread is intended for the morning, the Chinese fermentation is prepared at noon the day before. If bread was intended for the afternoon, the Chinese noodles would be prepared the previous night, with a reasonable timing. 2. The formula is wet, and it is recommended that the face be rubbed with a bakery or cook ' s machine, that hand rubbing be sticky and that a proper amount of hand powder be spread to protect it。