Making bread with different patterns

Making bread with different patterns

Introduction:

Production steps:

Step 1: knead all the ingredients except butter until the gluten is smooth, add butter to knead until it is expanded, and then carry out basic fermentation. Poke a hole in the middle of the fermented dough without retracting

Step 2: after the fermented dough is gently pressed and vented, divide it into 20g small dough and knead it round for 15 minutes

Step 3: roll the dough into a circle

Step 4: after turning over, place the four in a group from top to bottom, and put an appropriate amount of raisins at the bottom

Step 5: roll up from the bottom up

Step 6: cut through the middle with a knife

Step 7: put the cut side down into the oil coated mold. The recipe is to use 8-inch tower membrane. I put it in the 8-inch cake mold for secondary fermentation

Step 8: brush the egg liquid on the surface of the fermented bread and bake it in the lower oven of 160 ℃ for 20 minutes until the surface is golden (my oven only has two times, and the oven with more than three layers can refer to the middle oven of 180 ℃ for 20 minutes)

Materials required:

GAOJIN powder: 200g

Low gluten powder: 50g

Instant dry yeast: 2.5G

Honey: 30g

Salt: 3 G

Milk powder: 10g

Egg: 25g

Water: 125g

Butter: 25g

Note: 1, when the volume can put the right amount of honey red beans, I did not use raisins instead, but in advance with rum soak 2, baking at home have 8 inch tower membrane better, did not find a similar size instead, I used 8 inch cake mold is a little big, but also baked out, ha ha. 3. The baking temperature varies from oven to oven, for reference only.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor