Viennese bread
By DinaGoodwin
Serve as a sandwich with sausage or ham.
Recipe Recommendations
- high powder 250 grams
- skim milk powder 13 grams
- egg liquid appropriate amount
- cream 15 grams
- Lao Mian appropriate amount
- salt 5 grams
- sugar 15 grams
- water 155ml
Steps for Viennese bread
1
Melt the dried yeast with water.
2
Weigh all the ingredients except butter, put them together and mix well, add the melted yeast water.
3
Knead the dough into a smooth dough using the back kneading method.
4
Cover the kneaded dough with plastic wrap and ferment.
5
Fermented dough.
6
Place the fermented dough on the chopping board and flatten it to vent.
7
Then divide the dough into equal parts.
8
Round each small portion separately.
9
Cover the round dough with plastic wrap and relax for a while.
10
Take a piece of relaxed dough and flatten it with your hands.
11
Fold the bottom part upwards 1/3.
12
The upper part is folded down 1/3.
13
Then pull the sides together and fold them in half towards the middle.
14
Rub it with your hands into a round stick shape, about 15 centimeters long.
15
Place all the prepared bread blanks on a baking sheet, leave a certain interval, and brush with egg liquid.
16
Use scissors to fry the bread embryo vertically with the egg liquid, and then ferment it twice.
17
Oven baking position: Preheat at 160 ° C for 5 minutes and bake for 25 to 30 minutes.
18
Put the baked bread on a baking sheet to dry for a while.