Earl Grey Black Tea Mexican Sauce Mushroom Head Bread, since then only makes ultra-long low-temperature fermented bread B125

Since then, only bread that has been fermented at a very long and low temperature has been made. I have to admit that in order to save trouble in the past few years, I have been lazy and almost always make bread or steamed buns, and I can control the shape of one hair, but the organization is similar to steamed buns, even if it is drawn, it is very rough. In the past, in order to improve the texture of the tissue and prolong the aging rate, Polish varieties would be made. Today's organization made me understand that the whole dough ultra-long low-temperature fermentation is actually equivalent to the effect of the Polish species, although the liquid proportion is not as high as the Polish species, it is more like the middle species, but it is more convenient than the medium species, the night before going to bed and good noodles are thrown in the refrigerator, if you want to go to work, it is no problem to come back from work the next day to shape. After a long period of fermentation, the dough has super good toughness, although the dough temperature is low, but the second shot is also super fast, and there will be no such thing as the previous one-shot that has not yet been sent in place, like an overgrown and not tall organization. When it is served, it is fragrant with milk, like a cup of strong milk tea. What shocked me was that after the fermentation was in place, the production of half a catty of powder was more than a catty of a shot. I used an extra size crisper bag to pack a large bag, which is comparable to two toasts. This value for money is simply too high. -

Ingredients

Dough

Highglutenflour 250 g

Water 100 g

Highsugarresistantyeast 3 g

Whitesugar 25 g

Egg 50 g

Salt 3 g

Butter 25 g

Mexicansauce

Butter 40 g

Powderedsugar 20 g

Eggs 35 g

Low-glutenflour 43 g

CrushedEarlGreyblacktea 2 g

Cooking Instructions

Water + eggs + white sugar + yeast melt, add high gluten powder and salt;
Knead until the expansion stage can pull out the thick film, then add the softened butter;
Knead out the glove film;
After fermentation at room temperature for 1 hour, it is refrigerated and fermented for more than 12 hours.
A finger poking the dough slowly retracts to indicate that the fermentation is in place;
Divided into 12 parts, the exhaust is rounded;
Closing the mouth down into the mold;
Put it into the fermentation box, and ferment at 38 degrees at 85% to about 1.5 times the size;
During the fermentation process, the butter is softened to the point where you can poke it lightly, add powdered sugar and mix well;
Add the egg liquid at room temperature in batches and mix until absorption;
Add the low-gluten powder and crushed Earl Grey black tea;
Mix evenly into a paste;
Put it in a piping bag for later use;
At the end of fermentation, preheat the oven;
Squeeze the sauce in a circle;
Top heat 150 degrees, bottom heat 180 degrees, bake for 25 minutes, last 5 minutes on the heat to 180 degrees to color.
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