Praise the corner of grape souffle

Number of recipes: 24

material

398 grams of high-gluten flour, low-gluten flour 17 1 g, instant yeast 15 g, 46 grams of fine sugar, 9 grams of salt, 373cc of ice water, 57 grams of whole eggs, 23 grams of milk powder, 28 grams of cream and 263 grams of oil. Stuffing: appropriate amount, decoration.

working methods

1. Put all the materials except butter and oil in a mixing tank, and mix them into balls with a hook mixer. After the dough is formed, add cream and continue to stir until the dough is smooth, then add a little salad oil and stir twice at low speed to take it out.

2. After the dough is rounded, put it in a steel basin with the joint facing down, seal it with plastic wrap, put it in the refrigerator, and relax for about 10~ 15 minutes until the dough is as soft as an earlobe.

3. Sprinkle a little high-gluten flour on the table, take out the loose dough, first press out a square twice as large as the oil-coated area, and then put the square dough in the center of the dough. Fold the four corners of the dough in half to the middle, wrap it tightly with oil, and pinch the joints to prevent oil leakage when pressing the stick.

4. Sprinkle some high-gluten flour on the surface dough to prevent adhesion. Then, use a stick to spread the dough evenly from the middle of the dough to the upper and lower ends, then fold the dough in half and three times (the action of folding the dough in half and three times after opening the stick needs to be repeated three times), then put it into a plastic bag, seal it, and put it in the refrigerator for freezing and relaxation for 30 minutes.

5. After taking out the dough, move the flat skin of the stick from the center of the dough to the opposite side with a stick, and then move from the center to the body. Make the rod into a rectangle with a thickness of about 0.3 cm, a length of 54 cm and a width of 32 cm, cover the surface with a plastic bag to prevent scab, and then let it stand and relax for about 10 minute.

6. Cut off the irregular edges of the dough with a roller knife or knife, then cut the dough into strips with a length of 32 cm and a width of 9 cm, then cut it in half with a length of 32 cm from the middle of the dough to form small strips with a length of 16 cm and a width of 9 cm, and finally divide it into two triangles with a bottom of 9 cm and a height of 16 cm by diagonal cutting.

7. Cut a small gap in the center of the triangular bottom of each cut triangular dough, spread a proper amount of grape souffle stuffing on the dough, then roll the dough from the bottom to the tip to make a trumpet shape, and put the tip under the rolled dough at the end.

8. Drain the molded horn at regular intervals and put it in a baking tray for final fermentation, about 40? About 60 minutes, until the thickness of the dough doubles.

9. Brush a layer of Sanhua milk on the surface and put it in the furnace. Bake in the oven at 200℃ and 200℃ for about 20 minutes.