The finished product surprised me, it was fluffy and sweet, and it was the way this look was very thoughtful
By the little meow sauce that loves to eat
<h2>Royalties</h2>
Main dough:
High gluten powder 260 g
Sugar 25 g
Milk 150 g
Egg liquid 45 g
Salt 3 g
Butter 25 g
Resistant to high sugar baking powder 3 g
Filling:
Sweet salad dressing to taste
Pork floss 45 g
Surface decoration:
Whole egg mixture to taste
Butter to taste
Puff pastry to taste
<h2>Practice steps</h2>
1, after the oil method kneading, kneading to the complete stage, can pull out a large film to finish the dough, room temperature or oven 28 degrees fermentation 2 times larger
2: The fermented dough, lightly pressed and vented, divided into four equal parts, rounded and relaxed for 20 minutes
3: Roll out the dough into an oval shape
4: Roll up and relax for 20 minutes
5, loosen well for the second time to roll out, smeared with salad dressing,
6: Spread evenly on 15 grams of pork floss and roll it up
7: Put it into the toast mold in turn
8, warm and moist fermentation nine points full of no wake box can be put into the oven 32 degrees fermentation, put a bowl of hot water, increase humidity Fermentation well, with scissors in the middle of the toast embryo cut a slit, put on butter, brush egg liquid, sprinkle crispy grains
9, put into the preheated oven, the lowest layer 180 degrees baked for 40 minutes, color satisfactory remember to cover tin foil (Hai's i7 oven temperature for reference only) ~
10. Baked
11, very fluffy
12, very tasty
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