Scratch the cranberry pudding
By VicentaLakin
Try making this old Hong Kong chicken tail bag, with original taste and tea colour, simple operation without a cook's machine, hand rubbing out membrane, the whole bread is soft and soft, and the fragrance tea is delicious。
Recipe Recommendations
- high-gluten flour 340 grams
- milk 190 grams
- eggs one
- white granulated sugar 40 grams
- yeast 4 grams
- salt 3 grams
- unsalted butter 40 grams
- matcha powder 6 grams
- hot water 15 grams
- coconut 130 grams
- milk powder 20 grams
- fillings 30 grams
- medium-gluten flour 20 grams
- sweetening
- baking
- several hours
- senior
Steps for Scratch the cranberry pudding
1
One hundred and ninety grams of milk, one egg, 40 grams of white sugar, and four grams of yeast are mixed, and the yeast is activated for five minutes。
2
High-banded flour 340 grams, sift half the flour in first。
3
Smash it to the paste。
4
The other half of flour and salt are sifted into 3 grams。
5
It's made of scratches。
6
Then he swung his hand for a few minutes to dry powder。
7
Cover the lid loose for 20 minutes。
8
Quick noodles, you've got some muscles。
9
Take out the noodle and put it in a fully salt-free butter of 40 grams。
10
Hand rubbing for about three to five minutes, fearing that hands can be rubbed with a glove。
11
It's going to go from scratch to scratch until the butter is all in。
12
And then you rub it for about five minutes, basically a thinner film。
13
Split the noodles evenly into two。
14
A lasagna with a fermented film is twice as large。
15
6 grams of tea powder, 15 grams of hot water mixed into tea sauce。
16
Put it on a noodles and keep rubbing it with your hands。
17
The colour of the pasta can be even。
18
And then it's fermented twice as big。
19
When we fermented, we made the material, softened the room with a total of 50 grams of salt-free butter, 40 grams of white sugar, and evenled it with a scratchboard
20
The eggs of room temperature are scattered in one and are evenly mixed twice。
21
Until it's fully tuned。
22
Take out an egg paste of about 30 grams alone and put it aside, and then make the sauce that's used to squeeze on the surface。
23
Add 20 grams of milk powder and 130 grams of coconut。
24
Smash even。
25
Then split them evenly into eight。
26
Make it olive-like, with a spare film。
27
接着做挤在表面的酱，刚才单独取出来的那30克馅料，加入中筋面粉20克Smash even。
28
再加入牛奶10克，Smash even。
29
Just mix it in a flat paste。
30
Loading bouquets。
31
发酵好的2个面团，取出来排一下气，Then split them evenly into eight。
32
When the noodles are rounded, the film is lax for 10 minutes。
33
Take a nice, loose noodle and squirt it in the tongue。
34
Put on a ready pap。
35
Close your mouth and round it up a little bit。
36
Put the plastic face in the oven and continue to ferment 1.5 times larger. (Note: The oven doesn't have to open. A bowl of hot water can help ferment.)
37
The fermented noodles come out and squeeze the sauce ready。
38
The original pasta is painted with egg fluid and the tea noodle with milk fluid。
39
Put a proper amount of white sesame on it。
40
The oven is preheated at 180°C for 18-20 minutes. (Note: When you see a colour on the surface, you can cover a tin paper that is effective in preventing colour change
41
HONG KONG CHICKEN TAIL PACK, FINISH O
42
It's simple without a cook's machine and hand rubs。
43
Floating soft, full of pie。
44
It's delicious。Scratch the cranberry pudding Make Tips
1. The temperature of each oven varies so that it can be adjusted appropriately. 2 The coating of tin paper on the surface prevents the surface from being too focused。