Making method and formula of pastry

Ingredients: 500g of high-gluten flour, 2 10g of milk, 0/egg, 0/sugar 1 00g, 3g of salt, 20g of milk and 50g of butter.

Accessories: cake flour170g, butter10/0g, salt 2g, whole egg liquid 50g, baked milk powder15g, shredded pork and yeast 5g.

Pastry packaging method

1, take out 300 grams of high-gluten flour to make medium-sized dough. Knead the medium-sized dough until you can't see the dry powder, so it doesn't need to be smooth. Put it in a fresh-keeping bag, squeeze out the air in the bag, seal it with a sealing clip, and put it in the refrigerator for more than 0/7 hours. Generally, it is best to use it within 17-48 hours.

2. Tear the medium-seed dough into small pieces, put all the materials except butter into the bread machine and knead for a program (30 minutes).

3. Add the butter cut into small pieces and continue to knead until the glove film can be pulled out. (About one program, 30 minutes).

4. Finished glove film.

5. Once the main dough is fermented, the cake is ready. After the butter softens at room temperature, beat it with an egg beater until it looks white and feathery. Add powdered sugar, salt and milk powder, stir well, and then add the egg mixture three times, so that the egg mixture and butter are fully blended each time.

6. Pour in the low powder and stir evenly with a scraper. Wrap the dough in plastic wrap and refrigerate for half an hour. (Because the skin will be sticky, it is used more after refrigeration. )

7. Put the dough in a warm place and ferment it to about 2.5 times, subject to the fact that the hand does not shrink the hole.

8. Divide the dough into 12 equal parts, the size is about 75G, exhaust and round, cover with plastic wrap and relax for15min.

9. Take the pastry out of the refrigerator and divide it into about 35g portions. Press the dough into a flat circle by hand or rolling pin, and wrap the loose bread dough into the dough, covering about 3/4.

10, put the dough wrapped in skin into a baking tray, and ferment for the last time to double the size.

1 1. Brush the whole egg liquid evenly on the surface of the fermented dough, sprinkle some broken flowers, and then bake in the oven. 180 degrees, medium level. 20 minutes.

12, finished product.