Every day the cloud sucks the cat, can't pick up the cat on the bag, this is not a cat and a bag all at once! I, finally, have ~ "cat" ~ la ~ ~ mold size: 14×13.5× 13.5cm (for 450g recipe) × 1 my molded dough total weight: 535g water volume: 72% (high water)
By Addict2
<h2>Royalties</h2>
High gluten flour 250 g
Village of Saint-Dirée Grain Eggs 1 pcs
Anjia Whole Milk Powder 8 g
Anjia unsalted butter 30 g
Milk 165 g
Caster sugar 25 g
Salt 2 g
Resistant to high sugar yeast 3 g
Pumpkin powder 8 g
Cocoa powder 4 g
Water (dissolve yeast and toner) to taste
<h2>Practice steps</h2>
1, Saint-Dile village grain eggs 1, beaten
2: Add the liquid part first, and mix the milk and eggs evenly. Because the yolk of the St. Dill's village cereal egg yolk is super yellow, after adding milk, the liquid is warm yellow
3. "Except for Anjia butter, salt, yeast", all the powder (pumpkin powder, cocoa powder is not added), mix evenly into a ball
4, cover the plastic wrap in the refrigerator for more than an hour, directly 8 into the gluten, the face temperature has also dropped, is conducive to beating noodles
5, pumpkin powder & cocoa powder, add a little water, adjust into a paste for backup, water do not add more, just can fuse powder on the line
6, yeast with a little water to boil, Anjia unsalted butter cut into small pieces, salt, add to the dough together, mix evenly at low speed and then turn high speed to fully expanded state
7, the dough process at any time to measure the temperature, the noodle temperature is high, immediately sent to freeze for a few minutes to cool down, the final dough temperature is best below 26 ° C, so that the dough will not ferment in advance, baked toast can grow tall, small meal package does not matter, the opposite tendon and long requirements are not high, toast to be full mold
8: Divide the dough into 2 80-100g dough, add the adjusted color paste, knead evenly slowly, and leave the rest as the primary color
9, all the dough rolled round into the fermentation box, leave enough space between each other, the distance to produce beauty, sealed for a shot, room temperature 28 ° C, about 1 hour. Fingers dipped in flour poke holes to check, do not collapse or retract to complete a shot
10: Remove the dough, exhaust the dough round, divide the white into two equal parts, cover and wake up for 10 minutes to relax the gluten
11, after the dough wakes up, roll out in turn, each color as far as possible width consistent roll up, so that the roll cross-sectional face up into the mold height will be similar, with the color of the dough close to the cat ears will look good. The temperature is 38 ° C humidity 85%, two rounds of eight minutes full, about 50 minutes. You can put a bowl of hot water in the oven
12, the oven is preheated in advance, the temperature is up and down 180 ° C, 35 minutes, make sure that the toast is in the middle layer of the oven, the mold is pressed on a heavy baking pan, baked well, taken out, full mold, just take a picture of the kung fu, toast will retract some ...
13, after demoulding, the grilling net is placed on the side, and then sealed until hand temperature, so that the toast will become softer than just baked after completely cooling, sliced, room temperature or frozen. After taking a photo, I used the software to paste a cute emoticon and got a cat toast emoji
14, in the morning, use the toaster to roast a piece of cat and cat head toast, crispy outside, and then paired with two Saint-Dile village cereal eggs, a cup of black coffee, full of vitality breakfast! Delicious and nutritious and healthy~
<h2>Tips</h2>
❥ Temperature time is for reference ❥ only Milk can be reserved, and when the dough is dry, it ❥ is rolled up as much as possible to prevent fermentation and baking from forming holes
<h2>Nutritional benefits of high gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, treat irritability, irritability, thirst, diarrhea, carbuncle, trauma bleeding and burns.
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