Xinjiang Bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 450g
- Normal temperature fresh milk 250ml
- odorless vegetable oil 40ml
- eggs of 2
- unsalted butter 25g
- white sesame a little
- dry yeast powder 5g
- refined salt 1g
- white sugar 50g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Xinjiang Bread
1
it weighs 250 ml of hot milk, 5g of dry yeast and 50g of sugar。
2
add another 40ml of flavourless vegetable oil and one of the hot eggs, and continue to mix。
3
Smash even。
4
high-strength powder 450g of salt 1g mixed with liquids, evenly mixed to allow the liquids to be fully absorbed by flour。
5
add softened 25g salt-free butter。
6
Scratch the smoother face。
7
Cover it with wet cloth, put it in warm ground for the first fermentation hour。
8
After fermentation, the volume increases。
9
Split the fermented pasta into six equals and rub it in a circle. The small noodles were placed on an oven with oven paper, covered with wet cloth, and performed a second fermentation for 30 minutes。
10
One more egg and a spoon of milk, spread out and brush on the face of the face。
11
A little white sesame。
12
in the bottom of the pre-heated oven, 50 g of water is poured into the grill with a lasagna, and it is set on fire for 25 minutes at 180 degrees。
13
When the bread is baked, take out the natural cooling。
14
It's a little soft on the surface. It's soft on the core