By stone Kido_Kido
<h2>Royalties</h2>
Blanch the dough material
High gluten flour 25 g
Water 75 g
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Medium-seed dough material
High gluten flour 100 g
Yeast 1 g
Milk 70 ml
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Main dough material
High gluten flour 125 g
Sugar 30 g
Salt 2 g
Yeast 2 g
Milk powder 10 g
Condensed milk 10 g
Milk 100 ml
Butter 20 g
<h2>Practice steps</h2>
1, first to make the blanch, find a small pot, the flour and water stir well.
2. Heat up on minimum heat and stir non-stop.
3, can be in a ball immediately turn off the heat, put into a sealed box refrigerated overnight.
4, now to make the medium seed, find a small bowl, pour in the flour yeast milk.
5, knead into a ball, just need to knead until you can't see the dry powder, cover with plastic wrap and refrigerate overnight.
6, the next day first check the state of the medium dough, open the inside is a fine honeycomb structure, you can smell a faint aroma of wine, the volume is at least two to three times the original can be.
7, put all the materials except butter into the kneading jar, here you need to pay attention to the salt sugar do not directly contact the yeast, all liquid materials need to be refrigerated.
8, because the water content of this dough is very high, so it is not very good to knead, the dough will be stained on the kneading cylinder, every one or two minutes on the way to the kneading cylinder basin wall of the dough scraped clean, about ten minutes at medium speed kneading the dough appear coarse film. (Coarse film status in step 18)
9: Add butter and continue to knead the dough at a medium speed for about ten minutes to appear glove film. (Glove film status in step 19)
10: Put into an oiled container covered with plastic wrap and ferment until it is twice as large.
11: When the fermentation reaches half an hour, take out the dough to make it round and round it and then put it back to continue fermentation.
12, fermented to twice as large dough fingers dipped in flour and gently pressed, finger prints do not disappear on it.
13: Divide into two equal parts of the exhaust and knead the circle, cover with plastic wrap and relax for 20 minutes.
14: Take a small dough with smooth side facing upwards and roll out slightly.
15: Then turn over smooth and face down, fold up on both sides, and roll out slightly.
16. Roll up from top to bottom, thin the bottom edge, and pinch the seal tightly.
17, put in the toast mold, I used two 250 grams of small toast mold, you can use a large 450 grams mold, cover with a damp cloth or plastic wrap warm fermentation to 9 points full, when the fermentation is good, preheat the oven on the fire 180 under the fire 200, 30 minutes, toast fermentation after the cover of the toast box lid on the lower floor of the oven baking for 25-30 minutes, the time according to the situation of their own oven flexible adjustment.
18. Coarse film state.
19. Glove film status.
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