Chinese Food
Zero failure Dousha bun
(213265 views)
This is a super simple bread with zero failure rate. Build confidence in the novice with simple steps. The bread doesn't need to be kneaded to the full stage. The sweet ingredients will make the bread delicious. There is no special egg white on the surface. The gloss may not be so good. But it's easier to observe the degree of baking color. Ingredients: 250g high gluten flour, 40g fine sugar, 25g egg, 1 / 2 teaspoon salt (2.5G), 30g butter, 1 and 1 / 2 teaspoon instant yeast, 15g milk powder and 150g water. Baking - the middle and lower layers of the oven. Heat up and down 165 degrees. 25 minutes or so.
Cooking ingredients
Cooking Steps
Step1:All the ingredients are mixed in the toaster. Select the standard bread function.
Step2:After mixing the bread, there will be a basic fermentation process. The ideal temperature for basic fermentation is 2830 ℃, and the relative humidity is 75
Step3:Dip your fingers in flour and poke a hole. If there is no rebound, the fermentation is finished.
Step4:Weigh the fermented dough.
Step5:Roll the noodles into long hair.
Step6:Roll it into a roll. Cover it to keep fresh. Wake up for 1015 minutes. Easy to shape.
Step7:Cut bread. 15g eac
Step8:Use a rolling pin to roll out the round skin like a dumpling skin, or use your palm to press it into a circle.
Step9:Pack it with red bean paste. I don't know the amount of each bean paste. In Chinese terms, it's righ
Step10:Turn the wrapped bun upside down onto the paper holder. Repeat the 79 movements. When making, a piece of plastic film is needed to cover the surface to prevent air drying.
Step11:After that, put it into the oven for secondary fermentation. Put the bread plate in the middle layer. Put the water in the bottom layer to increase the humidity.
Step12:After the second hair, I was white and fat. Put it in the oven for 165 ℃ for 25 minutes. The golden surface is OK.
Cooking tips:The ideal temperature of the basic fermentation is 28 ℃, and the relative humidity is 75%. The fermentation time needs about 5090 minutes according to the amount and proportion of the dough. Basic fermentation has a great influence on taste, softness and shape. The ideal temperature of the second fermentation is 3540 ℃, the relative humidity is 80%, the time is about 40 minutes, and the fermentation is 1.51.8 times of the original volume. Expansion stage - this stage the gluten has been formed and has a certain strength. The dough can be stretched out by hand. The dough can form a transparent film, but the film is generally tough. After being pierced by fingers, the break is irregular. All kinds of sweet bread need to be stirred to this stage. Complete stage - the complete stage can be achieved by continuous mixing after the dough is stirred to the expansion stage. At this stage, the gluten strength is very high. The dough can be stretched by hand to form a very thin film, and the film has good toughness
