Borscht

Borscht

Introduction:

"This bread is the most successful one I've ever made. It's super soft, with less sugar than the original recipe. It's slightly sweet and tastes good."

Production steps:

Step 1: prepare high gluten powder, sugar powder, egg, butter, yeast and salt.

Step 2: knead 300g high gluten powder, 35g sugar, 2G salt, 30g egg, 10g milk powder, 2G yeast, 150g water and 24g butter with post oil method until the expansion stage.

Step 3: cover the lid, put it in a warm place and wake up to twice the size.

Step 4: split into 8 equal points after exhausting.

Step 5: take one and roll it into tongue shape.

Step 6: roll up from one side to form olive shape, and pinch both ends tightly.

Step 7: put the shaped bread into the baking tray.

Step 8: put it in a warm place and wake up twice as big again.

Step 9: use a sharp knife to make a 1 cm deep cut on the top of the bread.

Step 10: squeeze soft butter into the mouth and brush the dough with egg liquid.

Step 11: Sprinkle powdered sugar on the surface. If you like sweet, put more.

Step 12: put in the preheated oven, heat up and down, middle layer, 170 degrees, bake for 15 minutes.

Materials required:

GAOJIN powder: 300g

Sugar: 35g

Salt: 2G

Eggs: 30g

Yeast: 2G

Water: 150g

Butter: moderate

Egg liquid: right amount

Sugar powder: right amount

Note: 1, twice wake up is very important. 2. The amount of sugar can be increased or decreased as appropriate. 3. Please adjust the baking time according to your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet