[Materials]
The kind of dough:
269 grams of high-gluten flour
11 grams fresh yeast
162 grams of water
Main dough:
116 grams of high-gluten flour
7 grams of salt
Water 100 grams
14 grams butter
Alkaline solution:
5 g baking soda
1 gram of salt
200 grams of water
The kind of dough:
269 grams of high-gluten flour
11 grams fresh yeast
162 grams of water
Main dough:
116 grams of high-gluten flour
7 grams of salt
Water 100 grams
14 grams butter
Alkaline solution:
5 g baking soda
1 gram of salt
200 grams of water
[Practices]
1) Materials in all kinds of dough into the mixing tank, the first low speed to mix into the group, and then change the speed mixing until the dough was pulled completely opaque film-like expansion phase.
1) Materials in all kinds of dough into the mixing tank, the first low speed to mix into the group, and then change the speed mixing until the dough was pulled completely opaque film-like expansion phase.
2) Will approach 1 rounded dough, into the fermentation tank, the temperature 28 ℃, relative humidity 75%, and basic fermentation about 90 minutes.
3) In addition to cream all outside the main dough material into the mixing tank, and add torn pieces of practice 2 kinds of dough, stir together into a group and then add to butter, stirring until dough is shiny non-stick hand, pull a muscle degree completion (which can add a little salad oil more easily removed).
4) Mix all liquid alkaline materials, alkaline liquid back into the mix.
5) Will approach each of 3 dough is divided into about 50 grams of small pasta, covered with plastic bags after each rounded, standing relaxed for about 10 minutes, take the side of the group, rubbing to 50 cm long, both ends of the wound into a rope-like, brush the surface practice on 4 alkaline solution, standing slack about 20 minutes (repeat this approach to materials used up).
6) To 5 into the furnace baking practices, more fire 210 ℃, under fire 180 ℃, about 20 minutes baking.
