Yihao Classroom
Ingredients:
A. Tangzhong (Water roux):
500g high-gluten flour, 450g boiling water
B. Zhongzhong (Middle dough):
2000g high-gluten flour, 20g yeast, 1200g water
C. Main dough:
600g eggs, 600g milk, 400-500g water
880g granulated sugar, 2000g high-gluten flour, 20g yeast
12g improver, 240g milk powder, 6g carotene
Yihao fermented cream butter 560g, 40g salt
Production process:
A. Tangzhong (Water roux):
1. Mix high-gluten flour and boiling water into a dough.
2. Remove and let it cool and relax.
3. Refrigerate overnight.
B. Zhongzhong (Middle dough):
1. Mix high-gluten flour, yeast, and water at low speed into a dough.
2. Mix at high speed for 1 minute, until the dough is slightly smooth.
3. Place in a container and ferment for 2 hours.
C. Main dough:
1. Mix water roux, middle dough, eggs, milk, and sugar at low speed until the sugar dissolves.
2. Add high-gluten flour, yeast, improver, milk powder, and carotene and mix at low speed until even.
3. Mix at high speed until 80% gluten development.
4. Add Yihao fermented cream butter , and salt, mix at low speed until even.
5. Mix at high speed until gluten development is complete.
6. Bulk fermentation for 1 hour.
7. Divide into 80g pieces and round.
8. Intermediate proof for 30 minutes.
9. Degass and round.
10. Place in 1000g loaf pans, 12 pieces/pan.
11. Final proof until 80% full.
12. Brush with egg wash.
13. Cut a cross on top.
14. Pipe in fermented cream.
15. Bake.
Tips:
Fermentation time: 90 minutes, temperature 35℃, humidity 80%
Baking temperature: 150/220℃
Baking time: 45 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)