Fang Zi is from Jin Dawang blog.
Step1:After all materials except butter are kneaded into a ball, add butter and knead to the expansion stage, that is, the dough is elastic and can pull out the translucent film. It is zigzag when broken by hand.
Step2:Put the dough in a bowl. Cover with plastic film for initial fermentation - temperature 27. Humidity 80% to 22.5 times (fermentation temperature can't exceed 38 ℃
Step3:Dip the flour with your fingers. Insert it into the bottom of the dough and pull it out. If it doesn't rebound, the fermentation is finished. Divide 70g / piece. Round. Relax 1520 minutes.
Step4:Shape each dough into olive shape. Make two rounds. The temperature is 3538 degrees. The humidity is 70%
Step5:Baking temperature time - 180 ° 1518 minutes. Out of the oven cool. Warm bagging.
Cooking tips:There are skills in making delicious dishes.
great! learned!
Perfect
Last time I went to China to eat Meat loaf, it was so delicious
Meat loaf is my favorite Chinese food