On the original packaging bag of Prince's steamed bread, we can see its ingredients: "edible potato starch, sugar, eggs, wheat flour, skim milk powder, maltose, breakdown, fruit glucose, lactose, cabbage crocodile, edible flavor, food additives and edible salt. "At this point, potato starch is a very key ingredient and brings the taste of a small hoe. Starch dough itself has no gluten, toughness and ductility, so it has been baked out. If you want to be a good boy, potato starch cannot be saved. To remove the flavor and additives, I only keep potato starch, sugar, eggs, wheat flour and milk powder, and add butter and blister powder. Butter adds milk flavor and makes the finished product taste better. Bubble powder can make the finished product taste more fluffy, but pay attention to the choice of aluminum powder for sputum. Let's take a look at the specific practice.
Material requirement
35g butter, 30g powdered sugar, 1 egg,125g potato starch, 20g gluten flour,10g milk powder and 2g foam powder.
manufacturing method
1 potato starch, low gluten flour, milk powder and blister powder into a container, and mix them evenly for later use.
2 butter insulation, chemical, put aside to dry your hands.
3 Mix the powdered sugar and eggs evenly. Fine sugar particles are very large and do not melt, so sugar powder is recommended.
4 Add the eggs and continue to mix.
5 pour the powder, press the silicone blade, or wear gloves directly. This time the dough is smooth, tangible, hard and difficult to place, and the feeling between baked dough and taro dough. Make 6 basic breads into balls of about 2 grams and put them into the trees in the studio. Because starch dough is easy to dry, unused dough must be covered with dessert or fresh bags to prevent air drying. Dry starch dough is broken, it is not easy to shape, and it can split some liquid again.
7 preheat the oven, up and down 140 degrees, and bake the middle layer 17-20 minutes. Baking small steamed buns must be done slowly, one is overweight, and the other is to prevent serious cracks. Small steamed bread released after cooling.
1 Starch dough is smooth, which is not as wet as hoe dough. Dough is never soft and not durable, because the later division is too hard and the air-dried dough breaks and cannot be formed. In addition, when baking, the hard dough is easy to break.
Starch flour is easy to dry, and needs fast and regular speed, and it is necessary to make dough moisturizing measures.
The baked bun is a little cracked. It won't affect taste. If there is a big crack, there may be two reasons. One is that the dough itself is too dry; Secondly, the temperature is too high.