I've had the opportunity to go to Hong Kong a few times, and the most I've eaten there is the unforgettable taste of sweet and sour soup.Nowadays, it's not a big deal to mix the dough, of course, to make the healthiest dessert for the family, as for me, hey, control, control, control, I have to say the important thing three times.This is the original recipe from the florist, and I've changed it a little bit.

WHAT YOU NEED

Ingredients

280 grams of medium-sized flour
15 grams of refined sugar
200 grams of milk at room temperature
6.5 grams of medium-sized high-sugar dry yeast
120 grams of flour
The main dough is 50 whole eggs.
30 grams of flour
The main dough is fine sugar.
Main dough butter 40
30 grams of whole egg juice

How TO MADE Port-based packaging

Steps 1 to 4

1. Put the flour, fine sugar, milk, and yeast into the cooking machine, stir the yeast with a chopstick, and let it sit for five minutes.

2. Use a chopstick to stir the ingredients in step 1 into the dough.

3. Covered with a preservative film, fermented at room temperature (about 28 ° C, 3 hours) to a state of 3.5 ⁇ 4 times larger and slightly reduced.

4. All main dough ingredients except butter are put into the cooking machine.

Steps 5 to 8

5. Open the cooking machine to 1 degree, stir for 5 minutes, until the film is roughly out, add butter.

6. The butter is completely absorbed after five minutes.

7. 1.5 Lift the head after 5 minutes and change the position of the dough above and below the paddle (put the dough that was not involved in the stirring on the previous paddle pole at the bottom)

8. After continuing for 1.5 to 5 minutes, the tough film can be pulled out to the full stage.

Steps 9 to 12

9. End of the line.

10. The cook machine is much faster than the bread machine, and it only takes 20 minutes for the dough to reach its full stage.

11. The coating is fermented at room temperature (about 28°C for about 40 minutes) to 2.5 times its size.

12. The exhaust is divided into 10 equal rolls, and the lid of the bag is relaxed for 10 minutes.

Steps 13 to 16

13. Take a small dough and grow it into a square.

14. The face is turned upside down, the face is pressed down, the hand press is thin on one side and long on the other.

15. Roll from the other long side, try to roll as tightly as possible, do not wrap in air.

16. When it's done, put it in a bowl.

Steps 17 to 20

17. (My grill is 26 cm x 38 cm, the long strip is not long enough to be rolled at once, at this point you can start from the first long strip and grind it a little longer, because during the subsequent dough formation the front is already loose.)

18. ）

19. Leave a gap between the dough to give enough space for expansion.

20. Final fermentation at a temperature of 38°C and a humidity of more than 80% for 40 minutes.

21. Brush the whole egg juice on the surface and serve it in a preheated oven for baking.

22. The top tube is 180°C, the bottom tube is 200°C, and the bottom layer is baked in the oven for about 20 minutes until the surface is golden yellow.

23.

Handy cooking tips

　　Different flours have different moisture intake, and butter also plays the role of part of the water, so after adding the main ingredients, you can add a little flour or milk, depending on the situation.To protect the cook, do not rub more than two layers of dough.3 tons of silicone oil paper in the pan, more conducive to de-molding.4 Parents who don't have a cook machine can refer to my coconut toast dough recipe