Chinese Food
King of table bread scallion bun
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Conghua bread is the king of table bread. It's delicious. Basic table top sweet bread dough with onion stuffing mixed with lard. Before it's baked, it's fragrant at home. You can eat two or three at a time. This recipe uses chef Lin Yuwei's Four Heavenly King breads for reference. Using Chinese method, it can make bread soft and delicious and delay aging. At the same time, it also increases the meat pine in the pit. It's really a satisfaction for one mouth. This dough can also be used to make pineapple bags, red bean bags, etc. you can use your imagination.
Cooking ingredients
Cooking Steps
Step1:In production. First mix the milk and ice water of the middle part. Put in the sugar and stir well. Then add high sugar yeast and high gluten flour. Knead the dough until there is no dry powder. Do not over knead the dough. See the picture for the specific dough status.
Step2:Medium fermentation. Apply a small amount of edible oil on the surface of middle seed to prevent sticking. Put it into a closed container for fermentation.
Step3:If it's 25 ℃, it'll take an hour to ferment. If it's 15 ℃, fermentation takes 23 hours. Just double the size.
Step4:After fermentation, pull out the Chinese seed dough. The internal structure is as shown in the figure.
Step5:Make the main dough. Tear the middle seed into small pieces. Mix with the main dough. Leave the butter alone.
Step6:Stir the main dough. After the dough can pull out the film as shown in the figure, butter can be adde
Step7:Add softened butter. Use the microwave defroster for about one minute to soften the butter. Don't over heat to liquid.
Step8:The dough can be stirred to the expansion stage. The thin film can be pulled out. Don't pursue glove mask too much. It's for toast. Sweet bread doesn't need that. In addition, the temperature of bread mixing should be no more than 28 degrees. Otherwise, the bread will be thinner.
Step9:One fermentation. Because the Chinese seed has been fermented. It can be fermented for 30 minutes at a time. The temperature is 26 ℃.
Step10:After fermentation, it is roughly as shown in the figure. The dough does not rebound or retract when the fingers are inserted.
Step11:Divide the dough. Divide the dough into 60g pieces. Then rub the dough round. Wake up in the middle. The time is about 20 minutes. The temperature is 26 ℃. In the middle, it's mainly for shaping and filling.
Step12:It's like the picture after waking up in the middle.
Step13:Plastic. Take out a dough and pat it flat. Try to pat off the gas in the dough. Cover other dough with plastic wrap to prevent drying.
Step14:Pack in the meat floss. It's free.
Step15:Screw up the four corners first.
Step16:Then press the whole face to the middle. Squeeze it tightly.
Step17:Close and round.
Step18:After the final fermentation, the temperature is 35 ℃. About 50 minutes.
Step19:10 minutes before the final fermentation is finished. Let's make the onion stuffing. It can't be done in advance, because the onion will exude water when it meets salt. It is suggested to mix lard, egg white, salt and pepper first. If lard is solid, it can be heated for a whil
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Cooking tips:1. The quantity in the recipe is 10. If you want to make eight, you can multiply them by Zero point eight If you want to make 12, you can multiply by One point two 。 2. The scallion bag can be put for three days under normal temperature. If you can't finish eating, it can be frozen for half a month. When you want to eat it, take it out in advance and warm it up. 3. Lard can also be replaced with equal amount of olive oil, which has skills in making delicious dishes.
