Borscht

Borscht

Introduction:

Production steps:

Step 1: knead the raw material in addition to butter into dough, then use oil method, knead until it can pull out the expansion stage of the film, ferment to 2-2.5 times, exhaust after fermentation, divide into 4 parts, round, wake up for 15 minutes.

Step 2: flatten the dough and roll it into an oval shape with a rolling pin.

Step 3: turn over and roll up from top to bottom.

Step 4: after rolling, tighten and squeeze to form olive shape.

Step 5: put the shaped dough into the baking tray and ferment again to 2.5 times the size. Take out the fermented dough and leave it in the room for a few minutes to make the surface of the dough slightly dry.

Step 6: make a long cut about 1cm deep on the top of the dough with a knife.

Step 7: squeeze a layer of softened butter into the cut.

Step 8: brush the dough with egg liquid.

Step 9: sprinkle a thick layer of powdered sugar, then put it into the preheated oven to bake. 180 degrees, about 15 minutes, bake until the skin is golden.

Materials required:

High flour: 160g

Yeast: 1 teaspoon

White granulated sugar: 25g

Egg: 20g

Milk powder: 10g

Water: 75g

Salt: 2G

Butter: 12g

Note: be sure to use a sharp knife. Butter on top should be softened in advance. The temperature and time of the oven depends on the specific situation of each oven.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet