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Practice and formula of moon cake noodles practical recipes
1. Mash120g of moon cakes into a bowl, add 50g of melted butter and stir well to make bread stuffing.

2. Put 240 grams of high-gluten flour, 60 grams of low-gluten flour, 4 grams of improver (negligible), 12 grams of milk powder, 30 grams of whole eggs, 6 grams of yeast, 54 grams of sugar, 150 ml of water and 6 grams of salt into a bread machine and stir them into smooth dough for about 20 minutes.

3. Add 30 grams of softened butter, knead the dough for 20 minutes until the film can be pulled out, cover it with plastic wrap, and ferment at room temperature to 2.5 times the size.

4. Take out the fermented dough, exhaust, round and relax for 15 minutes.

5. Roll the loose dough into a rectangle, spread the bread stuffing evenly, roll it up, cut it into sections, put it in a paper mold, cover it with plastic wrap, and ferment the plastic to twice its size.

6. After fermentation, the surface is baked with egg liquid. Baking: (Time and temperature are for reference only, please refer to the temperature of your own oven) The oven is preheated in advance 10 minutes, 190 degrees, and the second floor 18-20 minutes.