The last time I made kosun was after a day of class, and I couldn't fold the quilt no matter how hard I tried.
The level that came out later was average.
That day, I thought I would make bread in a croissant way.
Dough: butter =4:1, twist and braid into twist to form a wave-like shape on the surface.
A very fragrant bread.
Advantages: Full of butter aroma, crispy on the outside and soft on the inside, delicious, beautiful and fun.
Disadvantages: It is precisely because it is crispy on the outside and soft on the inside that it cannot be cut into slices. Cut thick slices, or tear them with your hands and eat it. Isn't this popular recently ()
Wave bread
By MerlBogan
Recipe Recommendations
- high-gluten flour 375g
- water 80g
- milk 115g
- salt 5g
- butter 160g
Steps for Wave bread
1
Remove a small amount from 80g of water and melt the fresh yeast. Add the remaining water, flour, and milk to the water melted with yeast, and mix roughly at low speed.
2
Add natural yeast, stir evenly on low speed, and then turn to high speed and stir for 5 minutes until smooth and elastic dough is formed. Add salt and stir well. Leave it to ferment at about 17 degrees for 2 hours.
3
After 2 hours, the dough has grown very much.
4
Take 640g of dough and round it. (The remaining dough can be used to make buns, which taste very good.) Put in the refrigerator for 30 minutes.
5
Take the butter, slice it, and place it on plastic wrap to form a square about 16 × 16cm. Wrap along the edges with plastic wrap. Then use a rolling pin to roll it into a evenly thick square butter layer. When rolling, use a rolling pin to press the thicker area first and then roll it to minimize damage to the butter form.
6
Roll out the dough into a round or square shape that will almost just cover the butter layer.
7
Wrap the butter and pinch the seal tightly.
8
Turn over and roll one side into about 3 times the size of the other side, making it a rectangle about 16*48cm.
9
Fold it at 1/3 and 2/3. This is the first time I have folded the quilt.
10
If the dough is too soft, place it in the refrigerator for 20 minutes, and then fold the quilt again with the same technique.
11
If the dough is too soft, place in the refrigerator for 20 minutes. Roll out the dough again, in both directions, to form a rectangle about 3mm thick. If you place the long side horizontally beyond yourself, cut it vertically from the middle.
12
The two rectangles after being cut are rolled tightly towards the middle in the left and right directions.
13
Follow the long edge and cut it open.
14
Each half is twisted outwards.
15
Then each pair is braided into a strand of twist.
16
Put two twist twists into a buttered mold.
17
Fermentation at 15 degrees until the mold is almost full, about 3 hours.
18
Preheat the oven to 180 degrees, spray water, push in the bread, and bake at 180 degrees for about 30 minutes.