Chinese Food
Soft black tea, soft mulberry
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I was going to make cheese stuffing. It turned out that the cheese was hairy. I didn't use up the dried mulberries soaked in the refrigerator. I made this kind of soft Europe temporarily. I didn't expect that it has a rich taste. It's soft and puffy. It's delicious. Record it.
Cooking ingredients
Cooking Steps
Step1:Put all dough materials except butter and salt into the chef's machine. Start kneading. When the dough is smooth and strong, add butter and salt and continue kneading (hot weather, liquid and other materials are refrigerated in advance, which helps to control the temperature of the dough) until the dough is smooth and does not stick to the hands. The film can be pulled ou
Step2:With the help of a scraper, the dough can be rounde
Step3:The dough temperature is more than 27 ℃. The dough is fermented at 27 ℃ for about 50 minutes. Press the dough to keep the filling from collapsing or slowly rebound
Step4:The dough is divided into two parts. The dough is rounded and the seal is loose for about 15 minutes
Step5:Roll it out after flattening. Pat off the big bubbles on the edge. Turn it over and spread the wine stained mulberry dr
Step6:Roll it up from top to bottom and tighten i
Step7:Put the code into the baking tray. Let's go for 45 minutes at 35 ℃ in the fermentation oven
Step8:Scrubber. Scissors cut the pattern. The stove is 190 degrees 20 minutes. Spray into the furnace for a few seconds
Step9:Finished produc
Step10:Finished produc
Cooking tips:Pay attention to control the surface temperature in summer. If you have time, you can mix the water powder first, refrigerate and hydrolyze it. It is helpful to control the surface temperature and make dishes delicious.
