Chinese Food
Milk puff meal bag [direct method]
(112687 views)![Milk puff meal bag [direct method]](https://cp1.douguo.com/upload/caiku/9/f/d/yuan_9f9c82b8345c376c34740f160bf8113d.jpeg)
The small package with strong milk flavor is more pleasant, the filling of the pastry is extremely soft and the fracture surface is very good. Because it is made by direct method, it starts to become dry and hard after aging for 24 hours. If you want to improve this, you can mix the T65 powder and 60 water and 60 bacteria liquid in the formula in advance and refrigerate overnight. The next day, you can use it to make noodles minus 120 water of the main dough, but I directly used the direct method It's because it's all eaten as soon as it's out of the oven. Hahaha, so there's no worry about the quantity of 8 recipes
Cooking ingredients
Cooking Steps
Step1:Food material aggregatio
Step2:All liquids firs
Step3:You put in the sugar, beat it until the dough has a thick film, put in the butter, absorb the butter completely, then add the salt, beat it to the complete stage at high speed
Step4:Massage and spread the room temperature at 27 ℃ and ferment for 60 minutes (fermenter at 27 ℃ and 75 humidity for 60 minutes
Step5:30 minutes of relaxation of split roundin
Step6:Butter softens for fillin
Step7:Soften butter, add egg, beat fluffy, absorb, add sugar and salt, beat evenly, add milk powder and mix into a bal
Step8:Put in raisins (I use the mixed fruits) and mix wel
Step9:Open the dough and put it into the filling (25g
Step10:Shape round, shape shuttl
Step11:32 ℃ 75 humidity fermentation 40 minutes surface layer brush egg liquid take scissors side cu
Step12:220 on fire, 180 on fire, about 13 minute
Step13:Out of the ove
Step14:Thick milk fragranc
Step15:It's very soft..
Cooking tips:You can keep the filling in cold storage for a week without any problem. You have skills in making delicious dishes.
