The amount of liquid is slightly larger, and the amount of water can be reserved for 10-20 grams first.
Room temperature: 15 degrees
Humidity: 37%
Finish temperature: 22.9 degrees
How to make it:
Ingredients (serving: 2 x 450g toast boxes)
Dough material
High gluten flour 365 g
Dry yeast 4 g
105g light cream
Water 164 g
Main dough material
High gluten flour 155g
2 g dry yeast
Sugar 30 g
6 g salt
Milk powder 20 g
1g dried osmanthus flowers
Water (soaked osmanthus flowers) 26 g
21g egg mixture
75g passion fruit jam
Water 13 g
45 g butter
Fillings
Dried cranberries to taste
Surface decoration
Almond flakes to taste
Egg wash to taste
Butter to taste
Production steps:
1. Soak the dried osmanthus in about 26 grams of water the day before.
2. Mix the dough materials and knead until they form a ball, without smoothing. Refrigerate overnight, not exceeding 36 hours.
3. Ferment until the inside of the dough is honeycomb-shaped.
4. Cut the dough into chunks, mix with ingredients other than the main dough butter and knead until the expansion stage.
5. A thick film appears, and the edge of the tear is jagged.
6. Add the softened butter and knead until complete. A uniform ductile film appears with smooth fracture edges.
7. Measure the surface temperature and put it in an environment at about 25-27 degrees to relax for 30-40 minutes.
8. Remove the dough and vent and divide into six portions, about 166 grams each. Relax for about 20 minutes.
9. Take a portion of dough, roll out into a beef tongue shape and turn over.
10. Fold in half from the left and right sides to the middle.
11. Gently roll out.
12. Sprinkle with dried cranberries, roll up, close and pinch tightly.
13. The other doughs are operated in the same way and fermented at about 35 degrees.
14. Ferment until 9 minutes full, remove and preheat oven. Press the dough with tension on the surface and slowly rebound.
15. Cut from the middle with scissors, brush the surface with egg liquid and sprinkle with almond slices. Put butter in the middle, the opening will burst better. It's okay not to put butter.
16. Place in the oven. Top 165/Lower 185, bake the lower layer for about 40-45 minutes, cover with tin foil in time.
17. It's out
18. Close-up
19. Wire drawing
TIPS:
The amount of liquid is slightly adjusted according to the water absorption and humidity of the flour.