Lemon cross row bag
This lemon cross row bag is a recipe for abalone teacher. It's very easy to use.My toaster is aca-p10b, and my oven is Changdi ck-10b. I bought it more than ten years ago. It is OK to make ordinary snacks, but because it is small, the heating is not uniform.When the bread is ready, put it into the palm of your hand for temperature, and put it into a fresh-keeping bag for sealing and preservation.The amount of lemon juice in the cross batter can be adjusted appropriately according to your taste and the sensitivity to acid. About 13ml I added is not too sour.
Step 1 . Weigh the dough ingredients, except butter, and then pour them into the toaster. The sequence is water egg milk powder sugar salt flour yeast (yeast is placed in the flour pit), start the dough process, stir for 15 minutes, and press the stop key.
Step 2 . Restart the dough process (2 hours), and add butter at this time.
Step 3 . In your spare time, scrape the lemon with a scraper to scrape out the skin crumbs for standby (only the yellow part).
Step 4 . When the time shows about 1.35 minutes, the toaster beeps, and then pour lemon crumbs. The time shows that the fermentation starts at 1.30.
Step 5 . Ferment the dough to about 2 times, and press it gently without shrinking or sinking.
Step 6 . Take out the dough and divide it into 16 parts evenly after exhausting. Round and relax for 15 minutes. (I'm afraid that the dough will stick to the panel, and I padded tin foil on the panel once, which turns out to be redundant), cover the dough with cling film to moisturize.
Step 7 . Loosen the dough and pinch the four corners of the dough down with your hands. Put it on the chopping board and gently round it with your hands.
Step 8 . Place the shaped dough in the baking pan for final fermentation. (I put the baking pan in the oven and put a bowl of boiling water under it).
Step 9 . Adjust the cross batter (20g flour, 20ml lemon juice, 5ml water), and be careful not to be too thin. I used 13ml lemon juice and 12ml water this time, which is a little thin.
Step 10 . When the dough is twice as big, lightly brush the surface with sugar water.
Step 11 . Pour the mixed cross rice paste into the embossed bag (I can't find the embossed bag, just take a plastic bag instead). Squeeze the cross rice paste (cross pattern) on the surface of the dough and bake it in the oven. Up and down fire 175 °, middle 175 °, about 20 points. (the oven is preheated in advance)
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