Hami melon bread
Ingredients: salt,butter,milk powder,eggs,egg liquid,white sugar,water,white granulated sugar,dry yeast,high-gluten flour,vanilla powder,low-gluten flour
Recipe Recommendations
- high-gluten flour 87.5 grams
- white sugar 6.5 grams
- eggs 25 grams
- dry yeast 2 grams
- water 31.5 ml
- low-gluten flour 25 grams
- salt 1.5 grams
- milk powder 2.5 grams
- butter 19 grams
- egg liquid 30 ml
- vanilla powder 1 grams
- white granulated sugar appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Hami melon bread
1
Weigh the dough materials of the Chinese variety (see main ingredients list)
2
Mix yeast with water
3
Add egg liquid and stir well
4
Mix white sugar and gluten flour
5
Pour the mixture into the flour and stir by hand, mix
6
The stirred dough is sealed with plastic wrap, and placed at 30 degrees to ferment for 90 minutes
7
Weigh the ingredients for cantaloupe dough (see seasoning list)
8
Beat the butter with an egg beater
9
Pour in fine granulated sugar or powdered sugar
10
the mixture was stirred
11
Add egg mixture in three times and stir until completely blended
12
Add vanilla powder and mix well
13
Pour in the low flour
14
Mix by hand or spatula
15
Pour it on the table
16
Rub up and down with your hands
17
Wrap the kneaded dough with plastic wrap, place it in a tray, place it in the refrigerator and freeze it for 1 hour, and remove it
18
Weigh the main dough material (see ingredient list)
19
Remove the fermented medium dough
20
Cut the dough with the cut surface to
21
Add flour, sugar, salt, and milk powder to the cut dough
22
Add water and stir in a circle with your hand
23
Place the dough on the table, rub and beat
24
until a thin film is formed
25
Spread the dough and add the butter
26
Wrap it up and continue to rub and beat
27
To pull out the film
28
Put in a large oiled bowl, seal the plastic wrap, and place it in an environment of 30 degrees to ferment for 40 minutes
29
Fermentation ends,
30
Divide into 6 doses, round, and relax for 10 minutes
31
Move the cantaloupe dough to the counter
32
Cut into 6 equal parts and round
33
Take a piece of cantaloupe dough and flatten it with your hands
34
Place it on the bread dough and wrap it like dumplings
35
so that the bottom is just the size of a coin.
36
Place the wrapped dough on a baking sheet
37
Use a cutter to cut lines on the dough surface and sprinkle with white sugar
38
Place it at 35 degrees and ferment for 50-60 minutes
39
After fermentation, place it in the preheated oven at 210 degrees, the middle layer, and bake for 10-12 minutes.