[Flesh Loaf] Jiuyang Baking Theatre

Published Jul 3, 2021 at 02:14am ET


[Flesh Loaf] Jiuyang Baking Theatre

In fact, the number of times I make bread is relatively small, but so far I have some experience and feelings. After a brief introduction to the students, bakers should not pat bricks. I think making bread should be the most difficult part of baking, from the determination of kneading degree to the degree of fermentation. To grasp it, we need to have rich experience, which is gained from repeated failures and constant practice. The effect of kneading noodles is very good, and soon rubbed out a satisfactory film state, and then look at the effect of the final roast, feeling very good ~very drawing state, soft taste is very good ~Material: high gluten flour 200g, milk 100g, butter 35g, fine sugar 30g, salt 2g, yeast 3g, egg liquid 35g, meat floss moderate amount, surface eggs Appropriate amount of liquid and sesame

Food Material List

  • 1 Strong flour 200g
  • 2 milk 100g
  • 3 butter 35g
  • 4 Berry sugar 30g
  • 5 salt 2G
  • 6 yeast 3G
  • 7 Egg Wash 35g

Operational steps

  • 1 Put the dough material except butter in the mixing barrel. Pay attention to separate yeast from salt and sugar.
    [Flesh Loaf] Jiuyang
  • 2 Fix the mixing barrel to the cooks machine, install the mixing hook and start the machine to mix the dough.
    [Flesh Loaf] Jiuyang
  • 3 Stir the dough until the dough is out of the tendon, and pull out the thicker film.
    [Flesh Loaf] Jiuyang
  • 4 Add softened butter
    [Flesh Loaf] Jiuyang
  • 5 Stir until the dough can pull out the film.
    [Flesh Loaf] Jiuyang
  • 6 Tidy up the dough and put it in a basin. Put it in a warm place for basic fermentation.
    [Flesh Loaf] Jiuyang
  • 7 The dough doubled to about twice its size.
    [Flesh Loaf] Jiuyang
  • 8 Put the dough on the kneading mat, knead and exhaust evenly.
    [Flesh Loaf] Jiuyang
  • 9 Divide into six parts
    [Flesh Loaf] Jiuyang
  • 10 Relaxation after rolling for 10 minutes
    [Flesh Loaf] Jiuyang
  • 11 Take a loose dough and rub it into a cone.
    [Flesh Loaf] Jiuyang
  • 12 Rolling a triangle with a rolling pin
    [Flesh Loaf] Jiuyang
  • 13 After turning over, press the tip and cut a small opening in the middle of the other end.
    [Flesh Loaf] Jiuyang
  • 14 Put a little meat floss in the middle.
    [Flesh Loaf] Jiuyang
  • 15 Roll up and keep naturally curved
    [Flesh Loaf] Jiuyang
  • 16 Shape all dough in turn and place it in a baking pan.
    [Flesh Loaf] Jiuyang
  • 17 Put it in the oven, put a bowl of hot water in the lower layer, and open the oven fermentation mode.
    [Flesh Loaf] Jiuyang
  • 18 Fermentation to about 1.5 times larger
    [Flesh Loaf] Jiuyang
  • 19 Brush a thin layer of egg liquid on the surface of the dough and sprinkle some sesame seeds.
    [Flesh Loaf] Jiuyang
  • 20 Feed into preheated oven middle layer, 180 degrees, 20 minutes
    [Flesh Loaf] Jiuyang
  • 21 Sealed and preserved after cooling out of furnace
    [Flesh Loaf] Jiuyang
  • 22 Finished product drawings
    [Flesh Loaf] Jiuyang
  • 23 Finished product drawings
    [Flesh Loaf] Jiuyang
  • 24 Finished product drawings
    [Flesh Loaf] Jiuyang

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Healthcare food category

Meat 1, Braise, Children, Korean cuisine 1


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