Cotton Pastry Recipe
1.5 cups warm milk
1 cup warm water
Half water glass liquid oil
2 tablespoon butter at room temperature
1 tablespoon granulated sugar
1 teaspoon salt
1 pack instant dry ferment
2 white of the egg (on the yellow)
6-7 cups of flour
For the above; 2 egg yolks, 1 teaspoon milk, 1 teaspoon powdered sugar…
First, get warm water, milk sugar and yeast, kneading container. Mix and wait a few minutes. Get yeast and then bubble slightly. Then add egg white, oil and salt and mix again. Add the flour slowly and in this case about 6-7 cups of dough will be completed. Knead for at least 5 minutes. It will be a soft and lightly sticky leaven. Add the softened butter after finishing putting and then knead for 3-5 minutes. Then cover and let it dry for at least 1 hour at room temperature until the size reaches 2 times.
To speed up the fermentation process, put it in the heated oven at 50 degrees. Let the oven be the one you shut down after it warms up. Then you can ferment again for half an hour or 45 minutes. Then knead the yeast one or two yeast yeast smell yeast. Lightly oil your palm to make a tangerine-sized meringue. I put cheese in it. I lined up next to the greased paper tray. I liked the appearance of side-by-side bullies, but those who want to cook can also cook separately. After putting all the dough into the tray, you can heat it at 50 degrees and keep it in the oven for 10-15 minutes. Or at room temperature cover the same size with a tray and ferment for 20-25 minutes. Then gently rub over the egg-wrapped mixture. I put sesame on it. Bake in a 190 degree frying pan. Cover it with a clean cloth and stand for 10-15 minutes. Then soft pogas are yours. Bon Appetit.