Guo kui zi noodles: 500 grams of flour, 260 grams of clear water and 80 grams of edible alkali 1 gram of old noodles.
Production method:
Flour, yeast, baking powder, 230/240 g at about 30℃, fermented for several hours.
Sub-flour: high-precision flour, the water temperature is about 50 degrees in summer1200-1300g, and the water temperature is about 50 degrees in winter1300-1450g, which are kneaded together and fermented1-2h. Remember: use warm water all year round. The minimum water temperature should not be lower than 50℃.
Take 600g of germinated seed flour, 60-100g of leavened flour in summer, 200-300g in winter, 0-0g of alkali10g of oil, mix them together, and beat them hard to make a pot helmet.
Remember: whether the pot helmet is delicious, whether it is layered, crisp and tender depends on your kneading dough. After kneading the dough, the pot helmet can be kept for about 7 days, and after heating, the taste remains unchanged.
Butter for the first time: Jin of butter, grams of salt, grams of pepper and chopped green onion. Touch a thin layer.
The second layer of pastry: Jin of butter, grams of salt, grams of pepper and chopped green onion. Touch a thin layer.
Make the small package into the required weight, and then roll it with a rolling pin to make Fiona Fang. Then ferment that required high volume; Brush egg liquid on the surface; Sprinkle sesame seeds; Then the baking temperature is 260 degrees; Just cool it.