Chinese Food
Sea salt flower of Niujiao salt
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Cherry Blossom comes from a beautiful and moving fairy tale. It is said that a long time ago, there was a smart and beautiful girl named Muhua kaiyeji, who meant the end of a year. She started from Okinawa and passed through Jiuzhou, Guanxi and Guandong. She arrived at Hokkaido in May and June of the next year. She scattered cherry blossoms all over the country. Since then, cherry blossoms have flourished all over the country For thousands of years, they loved cherry blossoms. Apart from their purity, elegance and loftiness, they also wanted to commemorate the hardworking and kind-hearted girl named yegi
Cooking ingredients
Cooking Steps
Step1:Formula and technological process: 100g yeast of Polish high gluten powder 0.2g Water (26 ℃) 100g technological process yeast water is mixed and stirred evenly, and flour is added and stirred evenly. Ferment at room temperature for 3 hours, then refrigerate for 12 hours. Main dough high gluten powder 900g sugar 80g salt 18G yeast 6G water 600g butter 30g entrapped butter 5g each decorative salted cherry blossom appropriate sea salt appropriate process formula medium dry Mix with water until the gluten is about 8. Add butter and stir until the gluten is fully extended. 3. The dough temperature is controlled at 26 ℃. The dough is fermented for 60 minutes. 4. Divide 60g each. 5. Split and form into turnip shape. Relax at room temperature for 20 minutes. 6. Unpack the stick and put in the butter strip. Shape it into a sheep horn shape. 7. Spray a little water on the surface after fermentation. Decorate the salted cherry blossom and sea salt. 8. Bake at 210 ℃ and 190
Cooking tips:There are skills in making delicious dishes.
