Xinjiang butter cream
By VicentaLakin
A couple of Xinjiang pies, and this butter cream looks simpler. Most importantly, the formula doesn't look like a dessert. It's just milk and oil in the dough. It is not clear why the milk should be split into two parts, first using a part of the milk to re-activate the yeast to add flour, “twisted” and then adding separate materials to rub it, “twisted” and finally “twisted” the remaining milk. It's not too much of a problem. It doesn't make any sense, so you melt the yeast with milk, then add flour and other materials and rub them straight into a smooth and soft face. It doesn't seem like anything's wrong with that until it's made. Actually it's a milk cake, while it's hot, soft inside。
Recipe Recommendations
Steps for Xinjiang butter cream
1
Supplies: 150 g flour, 80 g milk, 2 g yeast, 1 g salt, 25 g corn oil, 10 g honey, sesame appropriate
2
It's not like it's a bad idea
3
Add all materials except sesame。
4
Scratch them, put them in big bowls, covered them with fermentation。
5
The headmaster is twice as big。
6
Excretion, split into 2 equals, roll round, loose for 10 minutes。
7
Wings or croquettes。
8
With a fork on the surface
9
Sesame oil。
10
Put it in the oven, in the middle, up and down, 200 degrees and about 20-30 minutes。
11
The surface is light brown, out of the oven。Xinjiang butter cream Make Tips
It doesn't have to be filmed. It's smooth. Noodle size can be adjusted as you like. Baking times and firepower need to be adapted to the actual situation in the oven。