Asian puff bread

Description

Bread with the taste and structure of croissants? Yes, it is )))! Is prepared simply, and the result is stunning! Great by itself or in combination with jam, chocolate paste, cheese and all other... the Asian sweet bread.

Ingredients

Yeast

7 g
Sugar

70 g
Salt

10 g
Chicken egg

2 piece
Milk

145 g
Water

75 g
Flour

495 g
Sourdough

44 g
Butter

290 g

Cooking

Step 1. For those who have no yeast, this step is skipped. Prepare the leaven. Mix 44 grams of sourdough 100% hydration, 75 g of water and 134 g of flour. Knead the dough, cover and leave at room temperature for 12 hours. For muddy photo sorry, it was the night...

In the morning the starter has matured.

This is beautiful.

Step 2. Make the dough. Mix 361 g of flour, 145 g milk (be sure to precipating and cooled!), I had baked 1 whole egg and 1 egg white, 70 g sugar, 10 g salt, 7 g of yeast prepared yeast. For those who make no leaven, being added instead of 110 g of natural fermented milk product (yogurt, kefir, curdled milk), and a further 156 g of flour (total flour in the dough 517 g). You can also take a little more yeast - 9-10 g. stir the mixture, until a strong gluten development (I kneaded 2 consecutive cycles in 17 minutes per CP). Then added 41 g of soft butter and finally kneaded (I still have 17 minutes per CP). Here is should be flexible, well-mixed dough.

Drove the dough into a ball, cover with cling film and put in the fridge for 2 hours.

Step 3. In advance prepare the butter for lamination. Roll out between two sheets of baking paper to a square 15 by 15 cm and refrigerated at least 1 hour in the refrigerator. Step 4. Chilled dough roll out into a square 30 by 30 cm and put on a layer of butter.

Seal the dough by controlling that it left the air.

Rasschityvaet the dough into a rectangle 20 by 60 cm with a rolling pin Working from the center, carefully but quickly. Preferably, the kitchen at this time was cool.

Fold the dough 2 times thus:

Then again 2 times so. Cover with cling film and put in the fridge for 1 hour.

Step 5. Rasschityvaet the dough into a rectangle 20 by 60 cm.

Fold the dough three times (like a business letter). Put into the fridge for 1 hour.

Step 6. If you wish, repeat step 5. - there will be more layers. If you desire or no time to dwell on this, a huge difference will be. Step 7. Roll out the dough into a long rectangle slightly greater than the length of the grain shapes, with a thickness of 2 cm Cut the edges of the dough along the length to reveal the layers.

Divide the dough lengthwise into 2 pieces, for two loaves. Each piece cut into 3 or 4 strips, I step back a little from the beginning.

Make a weave of 3 or 4 bands. Definitely an expandable strip cuts up to show the layers! Repeat with the second piece of dough.

Stacked billets into shapes for baking. Proving in a warm place at 27-33C 3-5 hours under the hood until the workpiece will not increase 3-3.5 times.

Step 8. Approaching the workpiece lubricated by the yolk. Bake in the preheated oven. 10 minutes at 220 C, then lower the temperature to 190C and Topcem until tender (about 30-35 minutes). I recommend not to divide the ingredient amounts in half and bake it in 2 bread. First, a number of test is very convenient to use in the kneading and lamination. Second, one bread you will eat the day of baking, tearing his hands on the layers (cutting pointless as cutting the cloud), and the second the next day sliced for sandwiches.

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