Doudou bag

By VicentaLakin

Doudou bag

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Steps for Doudou bag

  • 1
    Put these materials in the mixer of the cooker ' s machine in the order of milk, eggs, high powder, milk powder, salt and fine sugar, and then dig a small hole in the top of the flour and put the dry yeast in it, in order to allow yeasts to interact with the water later and play a slower role
  • 2
    The chef's machine usually has three heads, and we choose the head that we use to rub the face, which is the shape of a big hook, and then we start medium-speed mixing
  • 3
    (b) Add softened butter in a few minutes and continue to mix until it picks up a lasagna and pulls out the film
  • 4
    Then the mixer is covered with a protective film and room temperature is fermented 2.5 times greater
  • 5
    Put a little dry flour on your finger and insert it into the fermented pasta centre
  • 6
    It then removes the flat exhaust and divides it into six small groups with a protective film covering it for 15 minutes
  • 7
    At this point, split the bean sand into a little ball of 25 grams, round
  • 8
    (a) Take a facen of flat air in the hand, wrap it in a 25-gram soybean sandball and close it down on the board
  • 9
    They shall be olive-shaped, as thin as possible, but shall not be broken, and then they shall draw on the surface with blades, only the skin above, and not the skin below
  • 10
    Then turn around and roll it up from one side, into a roll
  • 11
    (b) To tie two heads together, so that one should be packed into the other, so that fermentation and baking are not easy to get out, but it does not matter if it's a bull horn, not necessarily a round
  • 12
    Put it in the oven, put it in the oven, put a bowl of hot water, and ferment twice as big
  • 13
    After removal, an egg fluid is painted on the surface and sent to a preheated oven of 180 degrees for approximately 13 minutes。

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