Crispy olive bread
Ingredients: high-gluten flour
Recipe Recommendations
- high-gluten flour 160g
- dumpling flour 60g
- white granulated sugar 30g
- salt 1g
- whole egg liquid 15g
- yeast powder 3g
- water 120g
- unsalted butter 40g＋20g
- low-gluten flour 15g
- milk fragrance
- baking
- several hours
- simple
Steps for Crispy olive bread
1
Mix the other ingredients in the main ingredients except unsalted butter
2
Knead the dough until slightly smooth and ready to add unsalted butter softened at room temperature
3
Add butter and knead well. Take a small piece of dough for glass window test. It is translucent and uncracked.
4
Put it into an oiled container and ferment at room temperature. The fermentation end point is that the volume expands to twice the original.
5
Looking at my final effect, it only took about 3 hours
6
Divide into 50g doses, round and relax for 30 minutes
7
Roll out the dough, turn it over, and roll it into an olive shape from top to bottom
8
This is a plastic olive bun blank
9
Do the same, place it in a baking sheet for secondary fermentation for about 40 minutes, brush the surface with egg liquid, and then squeeze the crisp milk paste on the surface to form
10
Here, this is the finished product after baking. By the way, oven temperature: 170℃, time: 18 minutes.