【Ginger Crispy Bread】

Overview

I am honored to get this trial. First of all, thank you Meitian for your care. Thank you Nongheng Food Store for providing this opportunity to try it out. This candied ginger juice extracts the natural flavor of ginger, maintains the nature of ginger but reduces the spiciness, and is both nutritious and healthy as well as spicy and delicious. When you taste it, the real feeling of ginger is strong. You are eating ginger that suits the taste. It is magical and mysterious. The moment I opened the lid, I wondered if my nose had smelled it wrong. It had a strong ginger aroma rather than some kind of additive in food. When I tasted it, I felt the same feeling of sugar mixed with ginger juice, which restored the original flavor. It is said that the raw material of this Ginger Jianbao is organic ginger from Fujian and Java Island in Indonesia. It is 100% natural pure young ginger. Good ginger is a good product. The founder searched for unique ginger-making inspiration from around the world, and blended the spiciness of ginger and the sweetness of sugar to the right taste, making ginger delicious. Authentic ginger flavor and good health are the essential characteristics of ginger. Small batch production and authentic craftsmanship maintain the purity of ginger, making it healthy and delicious. The crispy bread made with ginger juice is very soft and has a very sweet but not greasy texture. It has a hint of ginger flavor, although it is relatively light, it still feels like eating bread with ginger. If you like it, just follow it.

Tags

• baking
• children
• bread
• breakfast
• butter
• coconut juice
• egg
• high gluten flour
• jiang jianbao secret sugar ginger juice
• low gluten flour
• milk powder
• salt
• white sesame
• white sugar
• yeast

Ingredients

Steps

1. 1 Ingredients; Ingredients A: Ginger Jianbao Secret Sugar Ginger Juice 20g low-gluten flour 40g high-gluten flour 280g yeast 4g salt 1/4 spoon white sugar 30g egg 1 butter 22g milk powder 20g coconut milk 135g Ingredients B: white sesame seeds 10g low-gluten flour 5g white sugar 10g

   

2. 2 .Pour sugar into the bucket, add salt diagonally, beat in eggs, pour in coconut milk, and then pour in Jiang Jianbao’s secret sugar ginger juice.

   

3. 3 .Pour in flour and yeast to start the dough mixing process.

   

4. 4 .Wait until the dough can be pulled out of the film

   

5. 5 .Add butter and start the dough mixing process again.

   

6. 6 .Stop kneading the dough when the gluten reaches the expansion stage.

   

7. 7 .Gather into shape and cover with plastic wrap to ferment

   

8. 8 .Wait until the dough has fermented to 2 to 2.5 times in size, and then poke a small hole with your hand until it does not shrink back.

   

9. 9 Divide into 12 parts and continue to relax for 15 minutes.

   

10. 10 Roll it into ox tongue shape.

    

11. 11 Roll up from top to bottom.

    

12. 12 Roll it into ox tongue shape again.

    

13. 13 Roll up from top to bottom

    

14. 14 Cut in half with a knife.

    

15. 15 Fry the white sesame seeds until cooked, and mix ingredients B well. Dip the cut bottoms in sesame seeds.

    

16. 16 .Place in a greased baking pan 1

    

17. 17 .Second fermentation until doubled in size.

    

18. 18 Place the upper tube at 200 degrees and the lower tube at 190 degrees in a preheated oven and bake on the middle and lower racks for 18 minutes.

    

19. 19 Finished product