Hong Kong-style kit
By VicentaLakin
The Hong Kong kit, also called the milk kit, but my cream kit, because I made it for the sake of the cream, put in a lot of light cream and it was very soft. One night, it's wrinkled like that. The bread has been soft lately, and it's almost cold。
Recipe Recommendations
- high-gluten flour 400g
- sugar 110g
- light cream
- milk powder 20g
- yeast 5g
- protein of 2
- butter 20g
- milk fragrance
- roast
- a day
- ordinary
Steps for Hong Kong-style kit
1
All materials mixed evenly
2
Butter is added when a rough film can be pulled out. I started rubbing my hands with butter。
3
To the point where transparent film can be removed. A thicker film doesn't matter, but it's fine and even。
4
He fermented twice as big and his fingers dried with powder
5
flow, split into 50 g, roll round
6
After 15-20 minutes of laxity, the glare becomes elliptical, from right to left rolls into elliptical. The little fingertips of both hands were pressed on the noodles to make them thin
7
The fermentation is about twice as large, and the finger is oiled or dry powder is slowly pressed back or not, but acid-free is just fine. 175 degrees, 25 minutes. When you're done, turn off the fire, and then make it dry at the bottom for two to three minutes
8
Cooled and sealed in a fresh or sealed box to keep it softHong Kong-style kit Make Tips
1. My oven is 45L, but the amount of powder of 400g is obviously too much to eat. It takes a risk to bake two plates, because they are cooked together. If one plate is baked, it is very likely that the other plate will be overcooked. It is recommended that you reduce the amount of powder by half, or use 300g of powder to reduce the occurrence of tragedies.