Chinese Food
Consumption of strawberries in large quantities
(165299 views)
It's been a long time since I received this Hello Kitty's toast box. It should have been last year.. I haven't thought about making any toast with her. I always think that the color of this pink and tender color must have a kind of pink and tender and sweet toast, which is the perfect match for a large number of recent times. I always think about what to make with strawberries after pounding the strawberry cake roll. I saw the toast box on the shelf when I was cleaning up the warehouse. I had an idea. I made strawberry toast. I added the whole fresh strawberry to the dough (the flavor is not strong after baking). The highlight of the sweet strawberry flavor of the whole toast is to add the cream filling of freeze-dried strawberry granules. Please don't omit it. [use of mold] Hello Kitty 450g toast box for chef this recipe can be used as a 450g toast box
Cooking ingredients
Cooking Steps
Step1:1. [puff filling] add the butter softened at room temperature and sugar to beat, then add the whole egg liqui
Step2:2. Send it to the smooth state with white color and large volume hai
Step3:3. Add almond powder, freeze-dried strawberry granules and milk powder and mix wel
Step4:4. Use toothpick to dip red velvet concentrate for color mixing. Do not add too much. Otherwise, the color will be a little abrupt
Step5:5. [toast dough] wash the strawberries and control the dry water, then cut the strawberries in half and cut them for use
Step6:6. Add water, dry yeast and whole egg liquid into the kneading jar, and then add flour, strawberry and sugar. Cook machine to turn to medium high speed after mixing into dough at low speed (it is recommended to use flour, egg liquid, water and strawberry after refrigeration in summer
Step7:7. Add butter and salt softened at room temperature after kneading until the dough is formed, and stir at low speed until the butter is absorbed by the dough and then turn to medium and high speed (softened butter must be used. Refrigerated butter will only increase the kneading time and lead to high surface temperature
Step8:8. Knead to full expansion stage. The hole is smooth and round
Step9:9. Put the dough into the fermentation box after it is round. The basic fermentation is carried out at 26 ℃ for about 50 minutes (according to the state)
Step10:10. Stick your fingers to flour and poke a hole in the dough. If the round hole does not retract, the edge will not collapse or slightly retract, it will be finished
Step11:11. Divide the dough into 3 parts on average. After tapping and exhausting, round it.
Step12:12. Close the mouth down, put it into the fermentation box, cover it and turn it into the refrigerator to cool and relax for 30mi
Step13:13. Take out the flabby dough, exhaust it, and then roll it long
Step14:14. Roll up after turning over. Close down. Keep sealing and put it back in the refrigerator for 20 minutes
Step15:15. Take out the loose dough, press it flat, roll it wide first, then roll it long. Finally, it is about 15cm wide and 25cm lon
Step16:16. Evenly spread a layer of puff after turning over. Roll up the bottom according to the thin laye
Step17:17. Pinch at the closing. Place the closing down. The other two dough are operated in the same wa
Step18:18. Start braiding. Press and fix the three dough overlap
Step19:19. Braiding is really my super short board. Three strands are big problems. Make do with it. That's what it means.
Step20:20. Put the ends of the braid in the toast box. The fermentation tank was set at 35 ℃ for the final fermentation for about 60 minutes. (2 to the end of fermentatio
Step21:
Step22:
Step23:
Cooking tips:1. Nag countless times. The actual temperature in the oven. The actual temperature. The actual temperature. Please use the oven thermometer to measure the actual temperature of your oven. Recipe temperature is the actual temperature in the oven. What if you don't? Buy it. The oven thermometer of exhibition art is cheap and easy to use. 2. For materials not available, please choose channels to buy. 3. The author is in the north. It is very dry. You can reserve 10g of water when you make it. Add it according to the dough status. 4. The author uses the chef ka.1315 minutes to achieve full expansion. In summer, the chef can turn on the air conditioner. Tie an ice bag on the outside of the kneading cylinder. Knead the dough for no longer than 30min. In summer, the center temperature of the dough is no more than 26 ℃. Do not force until it reaches the full expansion. The surface temperature is more important. 5. The thinner the glove film is, the better it is. It is thin and tough at the same time. Fingers can't break with a flick. There are skills in making delicious dishes.
