Wine-brewed osmanthus meal bag, osmanthus fragrance, sweet wine, super soft and fragrant.
Today, we use sweet wine and osmanthus honey to make a small meal bag. The fresh osmanthus honey is mixed with sweet wine and the explosive power of Polish yeast. The whole bread is super soft and fragrant.1. Different brands of flour have different water absorbency. According to the water absorbency of flour, flour and water can be added as appropriate.2. The baking time can be adjusted according to your oven temper.3. After the baking surface is colored, cover it with a piece of tinfoil to prevent the surface from being too burnt.4. Store at room temperature for 2-3 days. It is best to seal the frozen storage. Thaw before eating. Preheat the oven at 170 degrees, spray a little water on the surface, and heat it for about 3-5 minutes.
Step 1 . We put together 240 grams of high-gluten flour, 25 grams of milk powder, 3 grams of salt, 3 grams of yeast, 30 grams of sweet osmanthus honey, 100 grams of sweet wine, and 30 grams of eggs.
Step 2 . Then add the Polish seed yeast head prepared in advance. Polish method of growing yeast head: mix 100g of high-gluten flour, 100g of water and 1g of yeast until there is no dry powder. Fermentation lasts 3-4 hours at room temperature of about 25 ℃, and expands to 3-4 times the size. There will be many small bubbles on the surface, and there are many reticular pores in the internal tissue. It doesn't smell sour, so it's ready.
Step 3 . Stir for about 7-10 minutes, stir the thick film, add 25 grams of salt-free butter softened at room temperature, and continue to stir.
Step 4 . After about 12-15 minutes of mixing, you should be able to knead a thin glove film.
Step 5 . Take out the dough and evenly divide it into 12 parts.
Step 6 . Rub all round and cover with plastic wrap to relax for 5 minutes.
Step 7 . Take a loose dough and flatten it first.
Step 8 . Then fold from outside to inside.
Step 9 . Finally, pinch the mouth tightly.
Step 10 . Just knead it round.
Step 11 . Arrange them in the baking pan and put them into the oven for secondary fermentation. The temperature of the oven is 35 ℃, the humidity is 80 ℃, and the fermentation is 1.5 times larger (note: put a bowl of hot water in the oven to help the fermentation).
Step 12 . Take out the fermented bread, brush the surface with egg liquid, and then put it into the preheated oven.
Step 13 . Preheat the oven to 170 ℃, and then put bread into the oven to bake for about 17-20 minutes (pay attention to color the surface and cover it with a piece of tin foil during baking to prevent the surface from being too burnt.)
Step 14 . Brush a layer of honey water while it is hot (mix honey and water in a 1:1 ratio).
Step 15 . Wine and osmanthus meal bag, complete O
Step 16 . Fresh osmanthus fragrance and sweet wine, super soft and strong in the mouth.
Step 17 . Soft and elastic, sweet in the mouth, delicious to bursting.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
