Danish BRICs bread

Danish BRICs bread

Introduction:

"I haven't been working on the BRICs bread for a long time, just because I feel lazy when I think of folding the quilt and covering the dough. I wanted to go to the bakery to buy a bread to satisfy my craving. I thought of the BRICs bread they sold, but I didn't mention the artificial oil, and the bread was very expensive. Think about it or do it yourself! Ha ha

Production steps:

Step 1: after the oil method will be all the materials and dough to the expansion stage. (that is to say, it can form glove film) the dough is fermented to twice the size. Next, wrap in butter.

Step 2: put 130 grams of butter into the fresh-keeping bag and slice it.

Step 3: flatten the basic fermented dough and exhaust it to form a dough, then put butter into the middle of the dough. (pasta is twice as big as butter)

Step 4: knead the dough wrapped in butter to make it tightly wrapped in butter, and then open the dough into flakes.

Step 5: fold the left and right ends of the dough into the middle to form the first round of 3 folds, wrap it in the refrigerator, relax for 20 minutes, then take it out, and then fold it into a piece of dough. Repeat this step for 3 rounds of 3 folds.

Step 6: split the third round of 3-fold dough into two halves, and cut each half into 3 strips.

Step 7: weave the dough like a discriminator.

Step 8: fold the two sides of the dough and put it into the BRICs mold. Put it in the oven, develop the ferment, put a cup of warm water under it, and make the second fermentation to twice the size.

Step 9: take out the fermented dough embryo and brush a layer of egg liquid on the surface. Cover and preheat the oven at 190 ℃ for 5 minutes. Put the dough into the middle layer of the oven and bake at 190 ℃ for 25 minutes.

Step 10: baked product.

Step 11: bend in half, soft tissue inside.

Materials required:

High gluten flour: 250g

Sugar: 25g

Salt: 2G

Butter: 25g

Yeast: 6 g

Egg: 1 (1.5)

Milk: 130g

Butter: 130g

Note: Tips: 1: oven temperature depends on your oven. 2: The dough relaxation time is 20 minutes in the refrigerator. I think it's cold, so I just open it and fold it. Even the relaxation is omitted. I'm impatient. 3: If it's summer, it can't be like this. Follow the steps honestly. Otherwise, the butter will melt away and the previous work will be wasted.

Production difficulty: unknown

Process: Baking

Production time: 20 minutes

Taste: milk flavor