Sihai network

Tangzhong, a favorite delicacy of tusiwu family in Hokkaido

1. Knead all ingredients except butter to the dough with slightly smooth surface, and add butter to continue kneading to the complete stage.

2. Put it into the environment of 28 & deg; and 75% humidity for basic fermentation for 40 minutes.

3. The dough swells 2-2.5 times, sticks high powder on the fingers and pokes a finger hole in the center of the dough. If the hole does not retract or retracts slowly, the dough does not collapse, that is, the basic fermentation is completed. After the basic fermentation is completed, take out the dough and exhaust, divide into two parts, roll and cover with plastic film, relax for 10 minutes.

4. Flatten the dough by hand, roll it into an oval shape, fold it 1 / 3 from top to bottom after turning over, and press it tightly. Then fold 1 / 3 from the bottom to the top and press tightly. Turn the side over, close the mouth down, cover with plastic wrap and relax for 10 minutes.

5. Roll the dough down into long strips, turn it over, and roll the lower end a little thinner.

6. Roll up the dough naturally, about 2.5 circles is suitable.

7. Place the dough face down close to both sides of the mold.

8. Put it into the environment with 38 & deg; temperature and 85% humidity, and send it to the mold 8 full.

9. Brush on the egg liquid and bake in the preheated oven of 170 & deg.

TIPS:

1. After oil method is more conducive to dough out of the film.

2. Basic fermentation: the optimal fermentation environment is 28-29 ℃, the humidity is 75%, and the dough volume is about 2-2.5 times larger.

3. Intermediate fermentation (relaxation): let the dough after rounding relax, the surface shall not be skinned, and the time shall not be too long, which takes about 10-15 minutes.

4. Finally, fermentation: the optimal fermentation environment temperature is 38 ℃, humidity is 85%.

5. Brush egg liquid: brush one layer of egg liquid thinly. Too much egg liquid will flow down from the side, which will lead to difficulty in demoulding.

6. Cooling: Toast products should be demoulded as soon as they are out of the oven. All kinds of bread can be packaged to prevent aging when it is cooled to a central temperature of 38-42 ℃.