Jiaotou

strong flour

2 10g

cake flour

90 grams

sugar

24 grams

milk

192g

Cream that can be thickened to make whipped cream

48 grams

High-sugar tolerant yeast

7 grams

Main dough

strong flour

2 10g

cake flour

90 grams

sugar

84 grams

Cream that can be thickened to make whipped cream

120g

Egg paste

100g

milk powder

45 grams

salt

7 grams

butter

30 grams

Butter for surface decoration

Proper amount

The practice of light cream old-fashioned bread

All the ingredients of the dough are mixed evenly and fermented in a warm place.

Fermented until the dough swelled to the highest point and began to fall back, with a honeycomb inside.

Tear the fermented seed powder into small pieces, add other materials except butter to the main dough, knead until the reticular film can be pulled out, and add butter to continue kneading.

Until the dough can be pulled out of the relatively strong transparent film.

Putting the plastic wrap on the container cover for fermentation,

Send the dough to twice the size.

Take out the dough and exhaust it, and divide it into 8 equal parts.

Go around.

Cover with plastic wrap and relax for about five minutes. Roll the dough into an oval shape.

Fold it up and down in the middle to 1/3 and then put it horizontally.

Folding, pressing and closing

Rub long strips when you relax.

Fold at both ends

Fix one end and twist it in one direction two or three times.

Roll up the dough and stuff the joint into the folded round hole.

Put them into the mold at equal intervals.

Put it in an environment with a temperature of 38 degrees and a humidity of about 75% for final fermentation.

Twice as big as it is, as long as it doesn't bounce when touched lightly with your hand.

Put it in the middle and lower layers of the fully preheated oven.

Bake the upper and lower tubes 170 degrees for 32 minutes, and then take out.

Brush a layer of melted butter after taking out of the furnace, then demould it and cool it on the cooling rack.