"Jiu Jiu Family" Whole Wheat Little Jiu Jiu
So delicious you'll faint. Makes one 28×28 cm nonstick square pan.
Ingredients
Steps
1. Put all the ingredients except the butter into the mixer (don’t let the fresh yeast come into direct contact with the salt and sugar). I use a JOLIE 7600 stand mixer. Start on low speed, about speed 3, and mix until no dry flour remains, then switch to high speed 5–6 and knead until the dough is smooth. Stop the machine; when you can pinch off a piece of dough and stretch it into a semi-transparent, fairly elastic film (about 70–80% gluten development), start adding the butter. Mix on high speed until the butter is fully incorporated. When the dough looks fine-textured, smooth, and no longer sticks to the bowl, pause the mixer and stretch the dough by hand to check the extensibility. If it meets the above conditions, the dough is fully kneaded and can be taken out of the bowl (dough temperature should not exceed 28°C). (For details on the windowpane test, refer to the previous recipe "Yudane Red Bean Little Jiu Jiu".)
Keep the finished dough at about 28°C.
Shape the dough into a ball and place it in a proofing box (I use a 60 L CASKO proofer). Set the temperature to 32–33°C and humidity to 80%. When the dough has risen to about 2–2.5 times its original size, dip your index finger in a little flour, insert it into the bottom of the dough and pull it out. If the bottom of the hole springs back slightly and then stays like a little belly button, the first proof is complete.
Gently press the dough to deflate, divide into 50 g portions, shape each piece into a ball, place on a baking sheet, cover with plastic wrap, and let relax at room temperature for about 30 minutes.
Take the relaxed dough pieces and shape them into teardrops. Cover with plastic wrap and let them rest a little longer, then roll each piece under your palm into a long cone. Use a rolling pin to roll it out into a thin triangle. (For detailed shaping steps, refer to the previous recipe "Yudane Red Bean Little Jiu Jiu".)
Proof the dough until about 1.5 times its original size, then bake at 200°C top / 180°C bottom for about 18–20 minutes (for reference).