Breadball

By VicentaLakin

Breadball
When I was a kid who loved whitebread, I wondered why it was so hot and why it was so good. I didn't know what whitebread was, but it was so good; I used to go to Carrefour after work to buy whitebread, and then I started baking, and I understood why it was so good, and I used to make butterbread, and I couldn't make a mold but to make a bun

Recipe Recommendations

  • high powder 310 grams
  • eggs a
  • unsalted butter 40 grams
  • fine sugar 40 grams
  • egg liquid a little
  • yeast 4 grams
  • salt 3 grams
  • water 150 grams

Steps for Breadball

  • Make Breadball step 0
    1
    All materials except butter are placed in the mixer at slow ~ medium ~ fast ~ 15 minutes
  • Make Breadball step 1
    2
    Once you add butter, you'll mix it for 10 minutes
  • Make Breadball step 2
    3
    The noodles are wet, and they fall a dozen times after they take them out
  • Make Breadball step 3
    4
    Noodles are rounded up, room temperature is running a round, and the pelvis is wet
  • Make Breadball step 4
    5
    About two hours in one round, twice the fermentation
  • Make Breadball step 5
    6
    Take out the noodle by pressure exhaust, split into an average of nine pieces, roll round, cover the film for 15 minutes
  • Make Breadball step 6
    7
    And when you wake up, the face is pumped again, rolled round, put on the mold, and the face is left between. Break
  • Make Breadball step 7
    8
    The dough continues to cover the film, fermenting for about an hour and a half at room temperature, and the face of the face brushes the egg fluid
  • Make Breadball step 8
    9
    (a) The mould is placed in the middle of the oven, which is preheated at 190 degrees above and 170 degrees below the tube, then the temperature is moved down to 180 degrees above the tube, 160 degrees below the tube and baked for 20 minutes
  • Make Breadball step 9
    10
    When the noodles are baked to the surface of gold, they are taken out and warmed to the hand, and stored in a fresh bag

    • Breadball Make Tips

    1. The hydration of this bread is approximately 67%. Due to a change in flour brand, this dough is relatively wet and sticky; please adjust the amount of water according to the flour's absorbency. 2. The small rolls do not need to be kneaded to the windowpane stage; the expansion stage is sufficient. 3. During baking, cover with aluminum foil as soon as the surface of the bread starts to color to avoid excessive browning.

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