jam meal bag

1

High-gluten flour, milk powder, eggs, fine granulated sugar, dry yeast, salt, butter, water, homemade pineapple jam.

2

Add yeast powder, salt, milk powder, and fine granulated sugar to the flour and mix well. Then add eggs and mix well. Mix the flour with water to form a dough.

3

Knead the dough evenly with your hands.

4

Cut the butter into small pieces and place it on the completed dough. Stretch the dough diagonally and wrap the butter with your hands. Then fold and knead it back and forth in the basin. Knead while folding. This method is post-oil kneading until the dough is kneaded until the oil surface is basically fused, and then remove it.

5

Place the dough on the chopping board, grab one end with your hand and beat it repeatedly, folding it and kneading it while beating.

6

Until the dough is kneaded and beaten to produce gluten, this is the so-called complete stage.

7

Beat and knead the dough until soft and tender, round the dough and place it in a steel basin.

8

Cover it with plastic wrap or wet towel for basic fermentation.

9

When the dough is fermented to twice to two and a half times in size, use your finger to poke a hole to test the fermentation effect of the dough. The potholes on the dough do not rebound, which proves that the dough is fermented properly.

10

Remove the dough that has been basically fermented, place it on the chopping board, press flat to drain the air inside.

11

Then roll the dough and cover it with plastic wrap to relax for 15 minutes.

12

Relax for 15 minutes and then divide the dough into ten dough ingredients.

13

Then round the dough one by one and press flat and add the filling.

14

After placing the filling, lift the dough with your hands, seal and close the dough with the tiger's mouth between your thumb and index finger, and close the dough tightly by rotating, pinching and closing.

15

Then place the corners face down into a baking sheet.

16

After finishing the bread blanks one by one, place them in the oven and use a furnace temperature of 28-35 degrees for final fermentation.

17

After the blank is fermented to twice the size, take it out, and use a brush to apply a thin layer of malt sugar water on the surface of the blank (the ratio of blended maltose to water is 1:6, that is, one part of sugar and six parts of water is enough).

18

After applying sugar water, turn the oven to 190 degrees, preheat for 5 minutes, and then bake with upper and lower heat at 190 degrees for 15-18 minutes.

19

The bread can be baked when the skin is golden.

20

This bread is then made. Let it dry for a while and put it into a fresh-keeping bag for storage.

Characteristics of this meal bag: gold and red in color, rich aroma, soft bread and sweet filling. Warm tips: 1. Pay attention to the technique when kneading dough. It is best to prepare a plastic scraper. The dough will be very sticky when kneading dough in the early stage. Only after the dough, water and oil are fully integrated will the viscosity gradually decrease. Therefore, when the dough is touched on your hands or on the board, you can use a plastic scraper as an auxiliary tool, and always keep the basin and chopping board clean during the operation. 2. During operation, using the method of combining kneading and wrestling saves time and effort, and kneading to the complete stage is faster. This is just a personal opinion for reference. To make high-quality and good-tasting bread, first, we must choose the flour of better quality. Second, the amount of water used must be calculated accurately, including the raw materials with water. Third, the kneading efforts must be in place to achieve the dough soft, strong, elastic, and smooth. This home-made bread "jam meal bag" made by Da Chao Shao is ready for friends 'reference, and everyone is welcome to learn and discuss together!