Colorful Beiguo recipe-Chinese Food-best chinese food recipes-cooking food

Step3:The dough can be divided into five parts. Each dough can be combined with flavors and dried nuts freely. But the flour should be fully kneaded with the main dough first. After the color is even, it can be kneaded into the dried nuts. The dough can wake up. The original flavor can be directly covered with a fresh-keeping film for 20 minute

Step4:When you wake up, roll the dough into a rectangle. Fold the top of the dough in the middle. Tap the tip of the hand to remove the excess air. Then press the interface firmly on the palm root. Then fold the bottom of the dough in the middle and repeat the action. Finally fold the dough in half and repeat the action. Then relax.

Step5:Relax for 1015 minutes. Rub the strip without obvious retraction. Rub it into a long strip of about 2225 cm. The joint is facing up. One end is opened and flattened. The other end is put on the opening. Finally, wrap and squeeze it tightly. Roll it to strengthen the shape before fermentation.

Step6:The temperature is 35, the humidity is 65, and the fermentation time is about 30 minutes. 1.5 times. Boil sugar and water to make the bottom of the pot bubble but not roll. Turn to a low heat. Cook for 30 seconds in both positive and negative order. Drain out the water and control it. After the water is basically dry, brush a thin layer of protein solution (not brush) and bake it in the oven.

Step7:Heat 180, lower 110 for about 15 minutes. Let it out to cool. If you don't like coloring, you can lower the temperature by 10 ℃ in 810 minutes. Cover with tinfoil (according to the spleen of personal oven

Step8:Low sugar and low oil. Soft but chewier than sweet bread. Cut from the middle to make sandwic

Cooking tips:1. The water should be adjusted according to the water absorption of flour. This is a dough with moderate water content and not too sticky hands. 2. It can be fermented by adding a bowl of hot water at the bottom of the oven. It should not be too big. After cooking, the dough folds and retractions are too big, and the surface is not smooth. 3. When shaping, if the interface is not pasted, pinch it by hand. After shaping, pad oil paper or brush oil on the baking tray and then ferment. Avoid breaking the dough when cooking. 4. The freshly boiled shell has normal wrinkle skin, but the sugar water should not be too hot. It's OK before opening the small bubble. If the surface is too hot, it will also bake wrinkles. 5. No stuffing. You can add whatever you like. 6. When you add different flavors of powder to the original dough, you can dip a little water into it if it is not easy to knead. The powder quantity is just for reference. Because of the brand and other differences. The color depth depends on your preference. 7. There are skills in hot days and making delicious noodles with ice water.