Yihao Classroom
Ingredients:
A. Pie Crust
300g Yihao Premium Shortening, 300g Yihao Premium Baking Cream
400g powdered sugar, 150g eggs, 1000g low-gluten flour
5g baking powder, 5g salt
B. Bread
400g milk, 380g fine sugar, 200g eggs
500g old dough, 600g water, 1800g high-gluten flour
200g mixed grain flour, 20g yeast, 6g improver
240g Yihao Premium Baking Cream 20g salt
Instructions:
A. Pie Crust Preparation
1. Yihao Premium Shortening, Yihao Premium Baking Cream Soften and mix with powdered sugar at low speed.
2. Mix at high speed until white.
3. Add eggs in batches and mix well.
4. Sift flour and mix well.
5. Refrigerate.
6. After refrigerating, take out the pie crust, take a small piece, roll it flat and place it on the cylindrical mold.
7. Trim and shape.
B. Dough Preparation
1. Mix old dough, milk, eggs, fine sugar, and water at low speed until sugar dissolves.
2. Add high-gluten flour, yeast, improver, and mixed grain flour.
3. Mix at low speed until a dough forms.
4. Mix at high speed until 80% gluten development.
5. Add Yihao Premium Baking Cream , and salt, mix at low speed until a dough forms.
6. Mix at high speed until gluten development is complete.
7. Bulk fermentation for 20 minutes.
8. Divide into 50g pieces and roll into balls.
9. Intermediate proof for 30 minutes.
10. Degass and add cheese and corn kernels.
11. Place into cylindrical molds lined with pie crust.
12. Proof until 70% full.
13. Cover with a high-temperature cloth and bake.
Tips:
Proofing time: 70 minutes
Baking temperature: 190/185℃
Baking time: 20 minutes
Latest developments
WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)