bread and butter
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500 grams
- fast fermentation mother 2 tsp
- white granulated sugar 90 grams
- salt
- eggs of 2
- butter 75 grams
- qingshui 160 ml
- milk 50 ml
- milk fragrance
- baking
- several hours
- simple
Steps for bread and butter
1
Put the main ingredients and ingredients into the bread maker in order (water, milk, high-gluten flour, yeast, cream, granulated sugar, eggs, salt). Water, milk, and eggs will be at room temperature. Start the bread maker for 90 minutes to dough and one-time fermentation.
2
Knead out the gluten and complete the one-time fermented dough.
3
Remove air from the dough.
4
Divide the dough that has been fermented once into sixteen equal parts.(It can be determined according to the size of the oven. After many practices in my 29-liter oven, the amount of 500 grams of dough is baked twice and eight breads will be the best.) Cover the dough with plastic wrap and relax for 15 minutes.
5
Roll the relaxed dough into a long strip, 35 cm long.
6
Fold the dough into a twist shape.
7
Don't fold hard, otherwise it will change the shape. Hold your head tightly when making the finished bread. The family's small oven bakes long strips of bread evenly.
8
Place the shaped bread evenly on a baking sheet with oil paper and start secondary fermentation. The secondary fermentation time is 60 minutes and the temperature is 35 degrees Celsius.
9
After the secondary fermentation is completed, brush the surface of the bread with whole egg liquid. (The size after secondary fermentation is twice the original size)
10
Bake in a preheated oven at 190 degrees for 13 minutes.
11
Brush the baked bread with butter.