hash bread
French "hash bread" is a bread made with pure milk and flour without a drop of water. This variety is found in many famous bakeries. Its approach is not complicated, but the technical requirements are very strict! Its basic dough mainly uses flour, fresh milk, cream, egg yolks, sugar, salt, and yeast. The dough is basically the same as ordinary bread making, except that the workmanship is fine and fragrant, the dough is kneaded in place, and the texture is clear. It can be made pure and can also be added. Despite this simple bread, it usually takes a while to work in a bakery before the master will let you make it. Although I have done Da Chao Shao, I haven't done it many times, mainly because I don't have time to do it and study it! This time, on a whim, I made two models at home according to my own taste. If I don't make them well, I hope my friends will understand more!
Recipe Recommendations
- high-gluten flour 500 grams
- salt 10 grams
- sugar 35 grams
- yeast 8 grams
- egg yolk 25 grams
- fresh milk 300 grams
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for hash bread
1
1-3 Picture, all ingredients.
2
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3
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4
Mix all the flour well.
5
Add the egg yolks, fresh milk, and mix into dough. When kneading the dough, use moderate strength until the dough is soft, delicate and moisturized. You can put the cream first and then. The main thing is to knead the dough in place, which takes about 30 minutes.
6
Then keep the dough at 28 to 32 degrees and start basic fermentation for about 1 hour.
7
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8
Make better dough.
9
Take out the fermented dough, press it, exhaust it, and repair it into shape.
10
Divide into small dough as needed, but when making at home, the minimum should be no less than 50 grams, and then relax for 20 minutes.
11
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12
Roll the divided dough into an oval shape with a rolling pin.
13
Then fold it left and right to form a rectangular sheet.
14
Then roll it out with a rolling pin, preferably not too thin and 0.8 cm thick. Coat the dough with cheese sauce and put the cheese slices.
15
Put on the cheese slices.
16
Use both thumbs, forefingers and middle fingers to shake and press and roll up.
17
The practice of hashing osmanthus honey beans is also to roll the dough into slices first.
18
Spread with osmanthus sauce.
19
Put on the honey beans, press the honey beans with your hands to embed them in the dough, and then roll them up as before.
20
Make the hash blanks of the two fillings for the final boiling.
21
Hair to twice the size takes about 40 minutes.
22
Adjust the preheated oven temperature to 210 degrees, then use a spray can to spray a layer of water on the hash noodle blank and put it in the oven, bake for 20 minutes, take out and spray water again after baking for 15 minutes until it is cooked, so that the operation is complete.