Sunday, March 24, 2013


 Kinds of dough: (A) 1.5 teaspoon yeast powder, 1 tablespoon water, 210g high-gluten flour, 1/2 tablespoon of sugar, 110ml cold water (room temperature for 1/2 hour, 12 hours refrigerated overnight)

(B) main dough: 60g plain flour, 30g of high-gluten 
flour, 1/2 teaspoon yeast powder, 55g sugar, 1/2 teaspoon salt, 20ml cold water (adjusted), 1 egg, 30g butter

(1) Main dough, sugar, salt and egg join Stir in the kinds of dough. Then pour the yeast, high-gluten flour, wheat flour and cold water mix into the group.
(2) Add butter and stir until smooth and elastic dough can be. Dough circle and wrapped plastic wrap and let the dough for 20-30 minutes.
(3) remove, press out the air bubbles, and then split the dough rest for 10-15 minutes, package filling and shaping.
(4) for final fermentation for about 45 minutes, and then the surface coated with egg.
(5) in the oven, and bake at 200 degrees for 15 minutes. (Oven temperature) View More

(A) 中种面团:1.5茶匙酵母粉、1汤匙水、210g高筋面粉、1/2汤匙糖、110ml冷水 (室温发酵1/2小时,冷藏隔夜12小时)

(B) 主面团:60g低筋面粉、40g高筋面粉、1/2茶匙酵母粉、50g糖、1/2茶匙盐、20ml冷水(需要调整)、1粒鸡蛋、30g牛油

(1) 将主面团里的糖、盐和蛋加入中种面团里搅拌均匀。再倒入酵母粉、高筋面粉、面粉、和冷水拌匀成团。
(2) 加入牛油,并搅拌至成光滑和富有弹性面团即可。将面团搓圆并包上保鲜纸,让面团发酵20-30分钟。

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