I naturally do with old leaven bread
Date：
2022-02-18 15:41
Production Process：
The entire production process should pay attention to reduce the loss of gas in the dough.
Working environment: Summer 18 ℃ -22 ℃, winter 22 ℃ -25 ℃, humidity due to ≧ 70%.
1 Roux Production:
|
raw material name |
The ratio g |
|
High powder |
1000 |
|
sugar |
100 |
|
salt |
10 |
|
95 ℃ hot water |
900 |
Stir well and set aside.
2 Main dough production:
|
raw material name |
The basic ratio g |
|
High powder |
1000 |
|
sugar |
100 |
|
salt |
12 |
|
40 |
|
|
Roux |
100 |
|
water |
700 |
|
Natural old surface species |
200 |
|
customize |
You can add walnuts, raisins, orange Piding, dried strawberries, dried cranberries and other items to the main dough; or wrapped in tuna cheese pie, cheese pie, can Sida and other fillings; also can do their homework in shape, such as U-shaped, O-shaped, triangular, Marquise, in order to achieve variety of bread. Imagine all the best in your creativity!
3 Production process:
The dough is stirred overall picked up, remember to avoid tearing. Tile thickness appropriate to the oven, the basic fermentation for 20 minutes, after the split, hand-twisted shape. Taking a hand does not include stuffing down, outside-group formed by the upper; stuffed with a finger roll from outside to inside dial into strips, and then fermented for 20 minutes, the noodles with the palm pressed into flat, crowded with bags the fillings extended squeeze on the surface, with the same finger dialing from outside to inside roll into strips, the final completion of modeling.
4 Both filling ratio Introduction:
Tuna cheese stuffing
|
raw material name |
The ratio g |
|
Cheese |
2000 |
|
Onion |
500 |
|
tuna |
1200 |
|
pepper |
20 |
Cheese stuffing
|
raw material name |
The ratio g |
|
Cheese |
2000 |
|
Powdered sugar |
360 |
|
Titian accessories |
40 |
Mix well.
keywords：
Production Process,dough
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Contact： Wenjuan Du 13701136855
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