【Brown sugar puff pastry small meal pack】
Ingredients: 500 grams of water gluten flour (also called bread flour), 18 grams of fresh yeast (6 grams in the case of dry yeast), 20 grams of milk powder, 60 grams of brown sugar, 6 grams of salt, 320 grams of milk, 40 grams of butter
For the surface: Sweet salad dressing to taste
Quantity: 16 pcs (28*28 square mold)
Production process:
1. First of all, we first mix all the above ingredients except salt and butter together, as shown in the picture.
2. Mix it and knead it into a large film that can be pulled out by hand, but the mask is a little not strong, easy to break, and the edge of the hole is not smooth and jagged, as shown in the figure.
3. After kneading to the above state, you can add the softened butter and salt, as shown in the picture.
4. Continue to mix the butter and salt with the dough kneaded in front of you, mix and knead thoroughly, and knead until the dough is stretched out by hand, it is a very thin and very tough, and not easy to break state, as shown in the figure. (The edge of the hole is very smooth and non-jagged, indicating that the dough is kneaded in place, which is the so-called "glove film" often mentioned in bread making.)
5. After a little tidying up of the kneaded dough, put it into a sealed box, start fermentation, ferment it to about twice the size of the original dough, poke a hole with your fingers, and the hole will not shrink and will not collapse, indicating that the dough can be fermented, as shown in the figure.
6. Take out the fermented dough, beat it slightly, discharge the gas generated during fermentation, and then divide it into 16 small dough equally, round it respectively, cover it with plastic wrap and let it rise for 15 minutes, as shown in the figure.
7. According to the operation sequence of the air rolling round dough, start the operation from the first dough, and roll it flat with a rolling pin for the purpose of venting again, as shown in the figure.
8. After rolling it out, knead it into a circle again (you can also put in any filling you like after rolling it out, wrap it up, this can be done at will), knead all the other dough again in turn, and place it in the baking tray as shown in the figure.
9. Ferment the above-mentioned kneaded dough again, set the temperature to 35 degrees, the humidity to 80 degrees, and the time is 50 minutes (mainly depending on the state, the above is only a reference), start fermentation, and ferment it to the side of the dough, which can be slowly bounced up, and there will be slight pressing marks, as shown in the figure.
10. On the surface of the fermented dough, evenly squeeze a layer of salad dressing, as shown in the picture.
11. Preheat the oven in advance, set the temperature to 150 degrees, the time is 25 minutes, and start baking, as shown in the figure.
12. After baking, it can be baked, and the mold will be shaken while it is hot, and the heat of the same will be shaken out first.
13. Then take it out of the mold directly and leave it to cool.
15. Break it open and take a look, it's super soft and drawn, the effect is amazing!
[Tips]:
1. The important thing for fermentation is to look at the state, don't just pay attention to the time, it is important to learn to observe the state of the dough fermentation.