🔥a success🔥The recent fire of wool ball bread
👦What to eat today?👩Eat a wool! Recently, the super-popular wool ball bread looks like a ball of wool, and the soft fufu is super cute. moreover, it can be made into soft brushed and milk-rich wool ball bread without applying a film. it is very friendly to beginners. the prescription is suitable for the 8-inch chiffon cake mold. try eating wool together ~
Food Ingredients
high gluten flour
300g
light cream
100g
Milk
80g
Eggs
1 (peeled 55g)
Fine granulated sugar
30 grams
Yeast
3 grams
Salt
3 grams
Honey Red Bean
80g
Butter (smooth)
A little
Step
1
Prepare the material, the amount of liquid can be increased or decreased by 10 grams according to the water absorption of flour and indoor humidity.
2
Pour all the materials in fig. 1 into the noodle mixing tank of the chef's machine (10g of milk can be reserved and added according to the softness and hardness of the dough), mix them at low speed and then stir them at high speed for 10-15 minutes.
3
This bread does not need to find the standard glove film, just knead this relatively tough and smooth thick film.
4
The kneaded dough is rounded and put into a container with plastic wrap and fermented at room temperature of 26 degrees for about 1 hour. The left side of the picture is before fermentation and the right side is after fermentation.
5
After taking out the fermented dough and exhausting it, divide it into 4 equal parts, round it and cover it for 15 minutes. When you see that some prescriptions are divided into 5 parts, 4 parts are better divided, it is easier to put it into the mold, and it is not easy to squeeze and deform after fermentation.
6
I used honey red beans for the stuffing. I can put cranberries, raisins, pastry stuffing, coconut paste, meat floss, etc. according to my taste......
7
Take a loose dough and roll it into an oval shape, then turn it over, turn it down with the smooth side and the rough side with the closing edge up, and continue to roll it into a rectangle of about 13cm × 23cm. The four corners can be slightly stretched by hand.
8
In the middle of the rectangle, a dividing line is gently pressed with a scraper, and small strips are cut out one by one under the dividing line with a scraper. I cut about 18 strips. After cutting, the bottom of the strips is slightly thinned, the middle of the upper part is covered with honey red beans, and then the two sides are wrapped up a little.
9
As shown in the figure, roll it up from top to bottom, close it down, and put it into an 8-inch Qifeng mold. The inside of the mold is smeared with melted butter to prevent sticking, or spread oil paper to facilitate demoulding. I only have oil paper underneath and there is no pad around, so the final demoulding is still a little difficult. The skin on the side is broken, and it is recommended to surround the side with a circle of oil paper.
10
According to this method, the other three rolls are placed in the mold one by one, and fermented for 40 minutes to 1.5 times in an environment with a temperature of 35 degrees and a humidity of 80%. Preheat the oven to 170 degrees when it is ready.
11
Brush a layer of milk on the surface of the fermented bread embryo.
12
Put it into the lower layer of the preheated oven, bake the upper and lower tubes at 170 degrees for 25 minutes, observe for the last few minutes, and cover the tin foil with satisfactory color.
13
When hot, brush the surface with a thin layer of melted butter to add flavor and gloss.
14
Gently torn, fluffy brushed, and sweet honey beans.
15
I didn't know why it was so hot until I ate it ~
about
Cloud Milk Bun (Oil Free Low Sugar)❗Non-kneading gloves-free film❗️
Lack of emergency replacement of baking materials ~ conversion and blending of high gluten, medium gluten and low gluten flour
🔥a success🔥The recent fire of wool ball bread
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