Korean baked bread cooking technology
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First, the raw material formula: A grade of flour, strong gluten flour each 2.25 kilograms, white sugar 1.5 kilograms, Meishan yeast 40-50 grams, bread improver 30 grams, salt 25 grams, 10 grams of cyclamate, 5 eggs, cream 200 grams Water 1.8 kg.
Second, the process: ingredients → mix → molding → fermentation → baking three, operating procedures (1) the flour, strong gluten powder into the container, add sugar, Meishan yeast, bread improver, salt, cyclamate and mix well, Into the eggs, put in the cream, add water, stir, rub the dough to the chewy. (2) Put a good dough on the plate and hand-form it. (3) The shaped steamed bread was fermented at 40-45°C for 2 hours. (4) Put the fermented steamed bread into the oven, the upper temperature is controlled at 190°C, the lower layer is controlled at 240°C, and bake for 10 minutes. Remove the steamed buns and apply a layer of oil on the top of the bread.