Materials

Main Dough A

High Gluten Flour 210g, Powdered Milk 20g, Low Gluten Flour 56g, Caster Sugar 42g, Fast Rising Yeast 6g,

Salt 1/2 tsp, Eggs 30g, Water 85ml, Bouillon Seed 84g

Main Dough B

Unsalted Butter 22g

Decoration

9 slices of shortening, black sesame seeds.

Decoration

9 shortcrust pastry sheets, black sesame seeds

Filling

Meat floss 9 tbsp

Methods

1

Mix 25g of gluten flour with 125 ml of water, and cook on medium-low heat until it reaches a soupy consistency of 65°C. Place on a piece of plastic wrap and set aside to cool

2

The main dough is made from a mixture of flour and water. p>

Put Ingredient A of the main dough into the mixer and knead into a gluten-free dough

3

After the dough is formed, add the melted butter at room temperature and knead until the gluten expands and the dough can be stretched into a thin film

4

Plastic bag with a drop of oil and rub it well, put it in the rounded dough and then put the dough into the refrigerator to chill for one day after removing the air and wrapping it tightly

5

Take the dough out of the refrigerator to chill for one day and put it into the refrigerator to chill for one day. Take the dough out of the refrigerator and let it rise in a warm place for 40 minutes

6

Pour out the dough and divide it into 9 portions, roll it out and let it rise in the middle of the room for 10 minutes at room temperature

7

Pull the dough down, pat it down and let it vent

8

Wrap the dough in 1 tbsp of meat floss, close the dough tightly and then roll it out

9

To finish, place the dough in a baking tray and put it in the oven for the last time. Place the baking sheet in the oven and let rise for 30 minutes. Spray the dough with water and brush the shortcrust with egg wash

10

Place the shortcrust on top of the wet dough and dip the shortcrust in black sesame seeds to decorate

11

Preheat the oven for 10 minutes at 180°C on the top and 150°C on the bottom, then bake the bread for 15 minutes.

12

"Main Dough" reference book

Tips

In order not to let the dough overheat (the best temperature is not more than 25 ° C), try to use ice ingredients, such as iced milk, iced water, iced eggs, iced cream?

Bread can be packaged and frozen for storage, and then baked hot before eating, the frozen bread is less likely to age and tastes better than frozen, try it^^

After refrigeration, you only need to discharged the pot before eating, add a steamer rack to dry pan heating, and the switch pops open to simmer for a while, no need to bake again, super convenient!