Suckle Sweet Yam Biscuit

Suckle Sweet Yam Biscuit

Ingredients

• Tall strength flour 320 grams weak strength flour 80 grams candy 65 grams salt 5 Ke Naigao candy are yeasty 5 grams milk powder fluid of 12 grams entire egg 50 grams weak butter 80 grams milk 122 grams butter 45 grams
• Yam brushs a 85 grams
• Adornment uses a few of white sesame seed

Tips Tips 1, liquid masters neatly please, mixture material when stay please adjust milk! There is moisture content after yam brushs silk, humidity of compound moment dough can increase, had controlled certainly please so in front dough cannot too wet soft 2, the website searchs him children’s footwear that needs please about how kneading the issue that gives film to knead dough by hand video is referenced 3, plastic detail looks please it is Http://www.xiachufang.com/recipe/101720098/ 4, OK to cannot divide the oven that accuse be in charge of 170 degrees with fluctuation, put in in lower level is roast and specific still adjust according to him oven please 5, yam should be brushed very thin the sort of filament, just can mature with dough synchronism

Directions

1. Yam brushs silk to reserve
2. Beyond the butter in dough material all feeding material mixes, knead smooth dough. Join butter to continue to knead to patulous phase
3. Join yam silk,
4. Knead divide evenly
5. Put recipient last on the lid film (I am used last a cover) in be being put in the environment that 25-28 spends, undertake the foundation ferments
6. Ferment to 2 times big
7. Take out the dough that has fermented, by press exhaust
8. The divide into equal parts after saying to weigh is 20
9. Rounded rear cover is very flabby 10 minutes
10. Take flabby good dough, direct rub becomes a pointed water state
11. All rub is over Gai Haosong relax is controlled 5 minutes
12. When good water form dough takes a trigonometry roll that its roll grows, part from doughy 1/3 position flabbily up, be down roll to make an attention is roll grows only, not roll is wide when be down roll, left hand touchs a few powder, pull extreme gently to use rolling pole slowly downward roll
13. Mention with the hand gently after roll is good, make gluten is put in the from above to below on work station to furl next flabbily a little
14. Equidistant place bake dish
15. Put in warmth wet (38 or so humidity makes an appointment with referenced temperature 75% ) the environment falls to ferment finally press to 2 times big finger it is OK to press dough face the dough spray that slow spring back has sent position of center of every doughy surface chooses a water go up white sesame seed
16. The canal on the oven middle-level that puts sufficient warm-up leaves a valve 160 degrees 180 degrees roast 25 minutes
17. Drawing of patterns giving heat is cooling can