Chinese Food
Honey brushed bun
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This small meal bag is very soft and elastic. Why is it so soft? Ha ha... Because I added honey to the ingredients. Baking I put a small bowl of water in the baking tray. Honey is a kind of natural syrup containing fructose, glucose and other monosaccharides. It can increase the moisture retention of baked goods. Like molasses. Use as an expander. Adding water to the baking can increase the humidity. The bread will not dry. PS-1, if it's just a simple small meal package. Without filling, if you want to be sweet, you can have 60g of fine sugar. If you don't like to eat too sweet, 50g is OK. I made this formula twice. The first time I used 40g of fine sugar. Without filling, the result is not enough. The second time I used 50g of fine sugar. With red bean paste filling, the sweetness is just right. 2. The bread should be delicious, that is, fast baking at high temperature, to ensure that the water does not run off. The long baking at low temperature, the water is easy to run off. 3. Hand kneading
Cooking ingredients
Cooking Steps
Step1:Look at the text in the figure belo
Step2:I need to weigh the ingredients. I use the special flour for bread. This flour is better than the ordinary high gluten flour. At present, I have made bread twice. I use this flour. I knead the flour by hand. It's all successful.
Step3:This is all the raw materials. Sugar, yeast and salt are all put together. It's a bit lazy
Step4:Because I'm lazy. All the raw materials, except butter, are poured into the basin and mixed with chopsticks or a stirring knife to form floccules. Then I stand for a while and start to knead the noodles (I can also mix all the materials, except butter and yeast. Then I can mix them well and refrigerate them in an ice box for about 30 minutes. Then I take them out and add yeast. Because my raw materials are all refrigerated In the first way
Step5:It's time to knead. The flour for making bread is thin. It's sticky at the beginning. There's no need to add dry flour. It took me a while to knead this face before I remembered to take photos.
Step6:Put the dough under the chopping board. Push it upward with the root of the palm. It's like washing clothes. Let the dough and the chopping board rub as much as possible. The temperature of the hand is very high. In order to control the temperature of the face, try to push the face with the root of the hand. (this is a picture on the Internet. Because a person can't take such a picture.
Step7:In the process of kneading, use a scraper to clean the sticky surface on your hand in time. If the dough is dried and then mixed into the dough, it cannot be thoroughly mixed. There will be lumps in the dough, which will affect the bread structure. At the beginning, the dough is very sticky. It should be shoveled once after pushing. With the formation of gluten, the dough will no longer stick to the cutting board.
Step8:After constantly pushing and kneading the dough, the pimples disappear. The appearance of the dough begins to be delicate, smooth and soft. Gradually, the dough behind the dough will no longer stick to the hands during the pushing process. The edge of the dough will no longer stick to the anvil. Keep rubbing. Knead it like this. Add butter. Cut it into small pieces. It's easy to absor
Step9:This is the glove film after adding butter. Is it smoother than the one in front? It's not good enough to rub this glove film. It needs to be repeate
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Cooking tips:1. Analysis of the reason why the dough is more wet and sticky - 1. The moisture in honey is not calculated into the moisture content of the dough; 2. The solution to the high temperature of the dough - 1. The weight of honey should be reduced by 20% when calculating the moisture content of the dough; 2. Control the temperature of the dough. For example, turn on the air conditioner, knead the dough with ice water, bind the ice bag in the mixing basin; 2. Analysis of the reasons why the bread does not expand significantly - 1. The gluten is not in place; 2. The high sugar resistance is not used Yeast; 3. Solution to yeast fermentation caused by too long kneading Time-1. Knead the dough to 9% gluten; 2. If not specially pointed out, high sugar resistant yeast should be used to make sweet bread; 3. Knead the dough in place in a short time to avoid yeast fermentation ahead of time leading to less later explosive force; 3. Cause analysis of bread collapse after being baked-1. Kneading is not in place. Gluten protein is insufficient. It is difficult to support The shape of bread; 2. Insufficient baking; 3. No shock gas solution out of oven-1
