Thousand-layer hand-shredded bag

Overview

Compared with the traditional thousand-layer hand-shred bag, this fake version of the thousand-layer hand-shred bag uses much less butter and omits the step of folding the quilt. Therefore, its production process is relatively simple, its calories are much lower, and it is naturally healthier. In addition, the shape is very beautiful, so it is a big plus! Since more eggs are used in the dough, the finished product is golden in color and looks great. Of course, in addition to this, its texture is also very soft, rich in aroma, and very delicious~

Tags

• baking
• children
• bread
• breakfast
• high gluten flour
• high sugar tolerant yeast
• melt butter
• unsalted butter
• whole eggs
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Mix the other ingredients except the butter and the middle layer, knead it into a smooth dough, then add 10g of butter, and continue kneading until the expansion stage, that is, a thicker film can be pulled out. Then place the dough in a warm and humid place to ferment until it doubles its original volume;

   

2. 2 Take out the fermented dough and roll it out to deflate;

   

3. 3 Divide the dough into 8 small pieces, roll into balls and rest for 15 minutes. During the relaxation period, the butter used for sandwiching can be heated until it melts;

   

4. 4 Take a small, relaxed dough and roll it out into a thin oval;

   

5. 5 Brush a thin layer of butter on the dough;

   

6. 6 Stack the dough sheets in groups of 4;

   

7. 7 Roll it into a cylinder shape according to the long side;

   

8. 8 Cut off both ends of the cylinder and try to have the same length;

   

9. 9 Then divide the remaining part into 4 parts, so that the sizes are basically the same;

   

10. 10 Apply a layer of butter to the inside of the 8-inch round mold in advance (melt the butter for the sandwich and then apply a layer of butter). First place the parts cut off from both ends in the middle of the mold;

    

11. 11 Place the remaining dough in a circle, with the cut side facing up, and place it in a warm place for secondary fermentation;

    

12. 12 In about 40 minutes, the volume of the dough will increase to about 1.5 times, and the second round is over;

    

13. 13 Preheat the oven to 180 degrees in advance. After preheating, put the mold into the oven, middle and lower layers, 175 degrees, upper and lower heat, and bake for about 20 minutes. After baking, take out the mold immediately, demold it while it is hot, and brush a layer of butter on the surface of the bread;

    

14. 14 Place the bread on a drying rack to cool until it reaches room temperature and is not hot to the touch, then seal and store it.