Chinese chieftain

Chinese chieftain

Introduction:

"I haven't made Chinese bread for a long time, mainly because I'm too lazy to make Chinese dough But really, the bread is really soft, and it's still delicious until the next day. This time, I took a process picture of the bread. Because I had no time, I didn't plan to take a finished product picture. It's already the third day,. If you see how many pieces are left, record them together. "

Production steps:

Step 1: mix the ingredients of the two kinds of dough into a dough

Step 2: put it into the oiled fresh-keeping bag, squeeze out the air, seal it, ferment at room temperature for 1 hour, and then put it into the refrigerator for 12 hours

Step 3: put the main dough material into the bread barrel except butter

Step 4: take out the frozen medium dough, tear it into pieces, put it in, start and mix for 15 minutes

Step 5: add softened butter and mix for 15 minutes

Step 6: check the membrane. It's complete

Step 7: ferment to twice the size

Step 8: take out the exhaust, divide into 2 parts (plastic random), relax for 15 minutes

Step 9: roll out the dough and put on the stuffing you like (this dough is a little sticky, you can sprinkle some hand powder during shaping)

Step 10: roll up and put into the mold

Step 11: ferment twice, brush with egg liquid

Step 12: put the preheated oven in the lower layer of 170 ℃ for 55 minutes (please adjust the temperature and time according to your oven temper), and remember to cover the tin foil after coloring

Step 13: eat the bread left over after 3 days, it's still soft

Materials required:

High flour: 175g

Water: 100g

Yeast powder: 3G

Milk: 20g

Whole egg liquid: 20g

Fine granulated sugar: 38g

Salt: 3G

Salt free butter: 20g

Note: 1. This dough is sticky. When putting materials, you can reserve 10g water for adjustment. 2. Oven temperature for reference.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet