Bread torn with butter

Bread torn with butter

Introduction:

"There is a feeling called happy, there is an expression called smile; there is a happiness called satisfaction, there is a taste called sweet; often alone to enjoy a beautiful afternoon, looking at the magic changes of flour, the passion in my heart can no longer be accepted. Light fragrance around the nose. The beginning of the day is lazy and beautiful

Production steps:

Step 1: put all the dough ingredients except butter into the toaster and stir until smooth.

Step 2: put all the dough ingredients except vegetable oil into the toaster and stir until smooth.

Step 3: add 30 grams of vegetable oil, stir to form a slightly transparent film-like dough, cover with plastic film, and conduct basic fermentation.

Step 4: soften 90g butter, add 50g sugar powder, mix well, then add 35g egg liquid, finally add 150g milk powder, mix with scraper to form mud.

Step 5: divide the pastry stuffing into 12 equal parts and knead it round.

Step 6: divide the fermented dough into 12 equal parts, roll round, cover with fresh cover, relax for about 15 minutes.

Step 7: flatten the loose dough into the pastry filling

Step 8: close the mouth tightly, cover with plastic film and relax for 15 minutes.

Step 9: divide the fermented dough into 12 equal parts, roll round, cover with plastic film and relax for about 15 minutes.

Step 10: gently flatten the dough by hand, and roll it from the middle up and down with a rolling pin to form an ellipse. Use a knife to make several vertical strokes without cutting off the head and tail

Step 11: divide the fermented dough into 12 equal parts, roll round, cover with plastic film and relax for about 15 minutes.

Step 12: hold both ends, slightly elongate, twist them in the opposite direction, make a knot at both ends, and put them into the baking tray for secondary fermentation.

Step 13: brush the fermented bread with egg liquid

Step 14: put into the preheated oven, 180 degrees for 20 minutes

Step 15: hold both ends, slightly elongate, twist them in the opposite direction, make a knot at both ends, and put them into the baking tray for secondary fermentation.

Step 16: finished product picture - thick cream fragrance overflows the whole room.

Step 17: hold both ends, lengthen slightly, twist them in the opposite direction, make a knot at both ends, and put them into the baking tray for secondary fermentation.

Materials required:

Flour: 600g

Butter Cake Ingredients: 70g

Butter: 90g

Milk powder: 150g

Powdered sugar: 50g

Egg liquid: 35g

Whole egg liquid: 2

Sugar: 100g

Vegetable oil: 30g

Milk: 340ml

Salt: 4 g

Yeast: 6 g

Note: 1. All the ingredients into the bread machine must be repeatedly open several times mixing function. I pressed it three times with automatic kneading. And then the function of blending face is carried out. 2. Put a basin of water under the preheated oven. 3. This time there is a lot to do, so the fermentation is full. 4. Observe the baking time. It's better to put a piece of tin foil after coloring to prevent it from baking black.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet