Wednesday, January 13, 2010

First Recipe

The Top Crust:
Hight gluten flour 131g
Sugar 69g
Shortening 86g
Eggs 43g

Mix in the mixer until the dough is not sticking to your fingers when you touch it. DO NOT OVER MIX, OR IR WILL CRACK WHEN YOU BAKE THEM

The Body:
(Dough 1)
Hight gluten flour 324g
Yeast 4g
Water 194g
(Dough 2)
Hight gluten flour 81g
Milk powder 16g
Sugar 49g
Salt 6g
Eggs 24g
Water 8g
Shortening 49g

Add (Dough 2) one item at a time into (Dough 1) together, until they are smooth. Keep in the oiled bowl and cover.

-Weigh The Body out about 60g each. Roll them into little balls, cover with plastic wrap, and let it rise for 15 minutes.
-While you are waiting for The Body to rise, weight out your The Top Crust, about 25g each. Roll them into little ball again, and flat it in your hands. Make sure it's big enough to cover The Body.
-After the rising, take the body and the crust gluten them together, make sure the crust is cover the whole outside of the body, leave the bottom uncover.
-Place them on the sheet pan, brush the top crust with egg wash. Lightly cover the whole sheet pan with plastic. Let it rise for 45 minutes. It should double in size.
-Preheat your oven to 350F. Bake them until they are medium brown.
-They will stay fresh for about two days only,so it's better to eat asap.

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