I wish you all a happy Lantern Festival, and today I would like to share with you a creative Lantern Festival bread "Tangyuan Cream Egypt" to express the intention of the festival with food. This bread is designed with both taste and shape in mind: in terms of taste, creamy Egyptian has a cake-like softness, which is suitable for pairing with soft and sticky dumplings; styling, placing the dumplings on bread is like a bowl with tangyuan in it. Tips / TIPS - With the aspect of the powder used T55, if replaced with high gluten flour, the amount of milk needs to be increased by 20-30g, adjusted according to the amount of water absorbed by their own flour - the unsalted butter used in the dough part needs to be softened, the unsalted butter used in the decorative part needs to be melted - The temperature of the dough out of the tank is controlled at 22-24 degrees Celsius - The tangyuan uses the taste of missing small black pearl black sesame seeds, the taste is adjusted by everyone, and the size is not recommended to be too large. The amount placed on each dough is self-adjusting, frugal by the person. -Oven temperature varies, adapt to your own oven flexibly - the recipe can make 5 finished products
By CatsComing cloth
<h2>Royalties</h2>
Dough part
T55 Flour 250g (100%)
Cane sugar 20g (8%)
Fresh yeast 7.5g (3%)
Milk 70g (28%)
Whole egg 100g (40%)
Salt 3 g (1.2%)
Unsalted butter 30g (12%)
Decorative part
Small rice balls About 25-30 pieces
Cane sugar about 25 g
Melt the butter about 30g
<h2>Practice steps</h2>
1, in addition to salt, butter, other materials added to the kneading jar (sugar, fresh yeast placed separately), low speed stirring until there is no dry powder, turn high speed stirring
2: Stir until the thicker fascia can be opened, add salt, softened unsalted butter, stir at low speed until the dough is absorbed, then stir at high speed
3. Stir until the surface of the dough is smooth and glossy, and you can easily open the thinner fascia
4. After rolling the dough round, the first fermentation is carried out, the fermentation temperature is 28 degrees Celsius, the fermentation humidity is 70%-80%, and the fermentation time is about 1 hour
5: After the first fermentation is completed, divide the dough into 5 equal parts and roll in a circle
6. Roll out the rounded dough with a diameter of 9cm, coat it with a layer of melted unsalted butter, put it into the fermentation box for final fermentation, the fermentation temperature is 28 degrees Celsius, the fermentation humidity is 75%-85%, and the fermentation time is about 1 hour
7: During the final fermentation, cook the rice balls, rinse and put them in cold water for later
8: After the dough is fermented, sprinkle the sugar evenly, poke 5-6 small holes, and put the drained dumplings into it
9: Put in the preheated oven, heat 220 degrees Celsius, heat 180 degrees Celsius, bake for 8 minutes
10: After baking, remove the shaker and immediately brush with a layer of melted butter
11, let it cool and eat, soft and sticky glutinous super delicious
12, bite to the place of the rice balls, is a small surprise. I wish you all a happy Lantern Festival reunion
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.