Apricot bread

Apricot bread

Introduction:

Production steps:

Step 1: 1 prepare materials

Step 2: 2 mix all ingredients except butter

Step 3: 3 knead the dough until it doesn't touch the hand, and then extend it (it will touch the hand at the beginning, and it won't touch the hand after kneading for about 20 minutes, so don't add flour!)

Step 4: 4 the film can be pulled out

Step 5: 5 add butter and continue kneading

Step 6: knead until the surface is smooth

Step 7: put 7 covers in a warm place and ferment for about 2 hours to twice the original size

Step 8: 8 is divided into three parts, and the exhaust is rounded and relaxed for 15-20 minutes

Step 9: 9 take a dough and roll it flat

Step 10: 10 spread apricot sauce

Step 11: roll up 11 from top to bottom and make it tight

Step 12: press 12

Step 13: 13 make a few cuts on the surface

Step 14: roll up

Step 15: 15 make a knot

Step 16: put 16 into the preheated oven, put a bowl of boiling water in the oven, and ferment for 40 minutes to 1 or 5 times the original size

Step 17: 17 spread a layer of egg on it and sprinkle some white sesame seeds

Step 18: put 18 in the preheated oven at 190 ℃ for 15 minutes, and the surface will turn yellow

Materials required:

High flour: 140g

Egg: 15g

White Sesame: right amount

Egg liquid: right amount

Apricot sauce: right amount

Sugar: 20g

Salt: 1 / 4 teaspoon

1 tsp yeast

Water: 55g

Butter: 15g

Note: when making this bread, the most unbearable thing is that it's very easy to touch at the beginning, but don't be discouraged. Continue to beat and knead, how to torture and how to make ha ha... It's a bit like an outlet bucket. Slowly it will become less touching. Rub it again and fall it again. It will be much better after about 20 minutes. Try to see if you can pull out the thin one. If not, rub it again until you can pull out the thin one. For the sake of delicious food, I will bear it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor