Crispy olive bread

Crispy olive bread

Introduction:

Production steps:

Step 1: in addition to butter, knead the dough until the gluten is formed, and then add butter.

Step 2: stir to expansion stage.

Step 3: double the size.

Step 4: exhaust, divide into 8 parts, round and relax for 10 minutes.

Step 5: roll it into an oval shape.

Step 6: roll up.

Step 7: make it olive shaped.

Step 8: after the final fermentation. Brush the whole egg and squeeze the pastry sauce onto the dough.

Step 9: middle, 175 degrees, 18 to 20 minutes.

Materials required:

High flour: 200g

Low powder: 20g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Yeast: 3 G

Cheese powder: 5g

Whole egg liquid: 15g

Milk: 120g

Butter: 30g

Powdered sugar: 25g

Note: 1. During the basic fermentation or final fermentation of dough, you can make pastry filling. 2. Shape the dough, close the mouth, press thin, pinch tightly, so as not to burst.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor