This bread comes from Teacher Meng's 100-course bread and is also one that has been highly praised and recommended by everyone.
The surface of the bread is coated with egg liquid and then squeezed with cream paste. When it is baked in the oven, the room is full of a strong creamy aroma. It is not like bread but more like cookies. It's just a pity that this bread is not in good shape. I baked a batch of toast yesterday and I am also a dwarf. It seems that there should be a problem with the yeast. It should be the soft taste that I made it a bit like QQ, but the taste is still very good. I will make it again when I change the yeast. I must make it a perfect version.
Crispy bread
By BrisaRussel
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 20g
- unsalted butter 20g
- fine sugar 30g
- salt 1 grams
- yeast powder 4g
- whole egg 15g
- water 120g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Crispy bread
1
Use post-oil method to knead the dough until the dough expands.
2
Leave it in a warm place to ferment until 2-2.5 times the size.
3
Remove the dough and divide it into 8 evenly sized portions, round and cover with plastic wrap and relax for 10 minutes.
4
Roll out the relaxed dough into an oval shape, turn it over and finish it from top to bottom into an olive shape.
5
Make all the dough in turn and ferment it twice.
6
At this time, you can make the crispy paste: Cut the softened butter into small pieces with a small spoon.
7
Add powdered sugar and stir with an egg beater until the hair is loose, then sieve in the low-gluten flour.
8
Stir until paste.
9
Put the milk crisp into a decoration bag for later use.
10
After the second round, brush a layer of egg liquid on the surface of the bread.
11
Squeeze the crispy paste on the bread.
12
Put in a preheated 180-degree oven and bake for about 18 minutes.Crispy bread Make Tips
1. The water absorption rate of flour is different. When kneading, do not add all the water at once, leave about 10g for adjustment. 2. The temperature of each oven is different, please make slight adjustments as appropriate. 3. Cover with tinfoil in time after coloring. When covering the tinfoil, it is best to leave the middle space, otherwise the cream meringue will be stuck to the tinfoil just like mine.