olive-shaped crispy bread
By EdythMurazik
This is a sweet bread with a crispy outer skin and a sweet inside.
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 20 grams
- yeast 3 grams
- fine sugar 30 grams
- salt 1/4 spoon
- unsalted butter 20 grams
Steps for olive-shaped crispy bread
1
Mix all the A ingredients and knead until the dough is slightly smooth.
2
Add ingredient B (butter) and continue kneading.
3
Knead until the dough reaches an expanded stage where the transparent film can be pulled out.
4
Place the dough into a container and place it in a warm and moist place for basic fermentation to 2.5 times the size. Drain the fermented dough, round it, divide it into 8 equal parts, cover with plastic wrap and relax for 15 minutes.
5
Place the baking sheet in a warm and moist place for final fermentation, to twice the size, about 40 minutes. Brush the surface with a layer of egg liquid.
6
Squeeze the souffle batter on top. Shape the relaxed dough into an olive shape and place on a baking sheet. Baking: (Please adjust the time and temperature according to the temper of your own oven) Preheat the oven in advance, 140 degrees for 18 minutes, add tin foil after coloring.
7
Soften butter at room temperature, add powdered sugar and mix well.
8
Then beat it into loose hair.
9
Sieve in low-gluten flour.
10
Stir until dough and paste.