Chinese Food
Sweet soft glutinous cheese bag (including the detailed steps for the chef to knead out the glove film)
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After trying to sum up the experience and lessons for many times, I arranged a step of rubbing out the glove film with the chef's machine and shared it with you. Later, with the accumulation of experience, it will be further improved. I also hope experienced teachers can give me more advice. These materials are the amount of two 6-inch cheese packets baked. Each cheese packet can be cut into 4 pieces.
Cooking ingredients
Cooking Steps
Step1:300 grams of high gluten powder, 3 grams of salt, 40 grams of fine sugar, 5 grams of high sugar resistant yeast powder, an egg, 150 grams of milk. In this order, put them into the mixing barrel of the chef. Separate the salt, sugar and yeast (as shown in the figure). Cook 1 or 2 for 2 minutes. Mix materials slowly. (this step can be manually stirred by scraper
Step2:Cook for 3 minutes. Let the flour and liquid mix well.
Step3:Cook 5 gears for 10 minutes. High speed stirring to produce gluten. Because of the reinforcement, the long strip can be pulled out at this time. The dough surface is not smooth yet. It is sticky and easy to break.
Step4:Add 30 grams of softened butter. Stir slowly at the 12th gear of chef machine. Let the butter be fully absorbed (picture right). Note - 1. Butter can be softened as soft as dough. It can't be softened into liquid state. When the softness and temperature of butter are the same as that of dough, it is easier to produce film. 2. The dough can be torn to pieces so that the butter can be absorbed faster and more evenly.
Step5:The chef's 5-gear high speed stirs for about 5 minutes. At this time, it's necessary to stop at any time to observe the dough state, because it will be over stirred if you are not careful. The last step of my machine is just five minutes. The dough has a smooth surface. It easily pulls out the glove film. Even if there is a hole, the edge is smooth without sawtooth. That's all it takes.
Step6:Put the dough in the toaster and ferment for 40 minutes. The dough will be twice the size. If you can't press it back, it will succeed. You can also use the oven fermentation function. Cover the plastic film. Put a bowl of hot water on the bottom of the oven. Ferment for 40 minutes.
Step7:Knead and exhaust. Divide into two parts. Put them into the bottom and side painting mold. The oil brush is thinner. Cover with plastic film and put it into the oven for secondary fermentation. Put a bowl of hot water at the bottom of the oven to increase the humidity. 40 minutes. Ferment to twice the size.
Step8:Brush a layer of egg liquid on the surface. Put it in the preheated oven of 170 degrees. Bake for 25 minutes at 170 degrees. If you like the light color, you can cover it with tin paper in the last 10 minutes.
Step9:Filling can be made while waiting for bread. Heat 150g cheese in microwave oven for one minute to melt. Add 50g of fine sugar (my home is relatively sweet. The amount of sugar is adjusted according to the taste). Stir until the sugar dissolves. Add
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Cooking tips:1. Chef's machine kneads the noodles. Order of putting materials - dry materials first and then liquid. Because the water absorption of each kind of flour is different, 10% milk can be reserved. After mixing the material at a low speed, it can be added properly according to the degree of dry and wet of the material. 2. The proportion of liquid (including egg and egg according to 50g) to flour is between 65% and 72%. 3. The weight of salt accounts for 1% of flour. 4. The weight of sugar accounts for 10% and 15% of flour. Those who like sweetness can even have more. 5. The weight of yeast accounts for 1% 2% of flour. 6. The weight of butter accounts for 10% of flour. It can also reach 15%. There are skills in making delicious dishes.
