Crispy bread with mayonnaise

Crispy bread with mayonnaise

Introduction:

"I didn't learn to bake for a long time, and I didn't make bread several times. But this time, the hot seed bread is really better than the ordinary bread, which is as good as the bread shop. The taste is soft and the texture is good. The pastry and mayonnaise on the surface are very good. It's completely self-made and easy to operate. I think this sauce is more caloric, but it's much healthier than the salad dressing bought outside. It's nothing to eat once in a while. After making bread several times, my mother likes it very much. Even my father, who doesn't like sweet food, eats a lot of it. He's very happy. The purpose of making delicious food is to share happiness with your family. Come on

Production steps:

Step 1: first, make hot seed dough: prepare the materials for hot seed dough

Step 2: add butter to milk and bring to a boil

Step 3: turn off the heat, pour in sugar and high gluten flour, stir well and form a dough

Step 4: after the dough is cooled, put oil on the surface, cover with plastic film and refrigerate for 18-24 hours

Step 5: make crispy granules again: weigh the materials needed for crispy granules

Step 6: soften the butter until it is softer than needed, close to melting state, but do not melt completely. Add sugar and stir well

Step 7: pour in low gluten flour and stir well

Step 8: gently rub into small particles by hand

Step 9: make mayonnaise: add sugar to the yolk and stir well

Step 10: add low gluten flour and stir until smooth and free of particles

Step 11: add a little bit of boiled milk and keep stirring

Step 12: sieving

Step 13: keep stirring while heating, be sure to use the minimum fire to heat until thick

Step 14: let cool and stir well

Step 15: making the main dough: take out the hot seed dough which has been refrigerated for 20 hours, put it to room temperature, and weigh the main dough materials

Step 16: mix the flour in the main dough evenly

Step 17: blanch the dough, tear it up, add it to the flour and stir well

Step 18: add the whole egg liquid and milk, knead to the expansion stage, and then ferment to 2-3 times the size

Step 19: gently squeeze out the gas from the fermented dough, divide it into about 60g small dough, cover it with plastic film and wake up for 15 minutes

Step 20: knead the dough and roll it into an oval shape

Step 21: turn the dough over, roll it up from the bottom, knead both sides to shape

Step 22: apply a layer of egg liquid on the surface, evenly dip in the freshly prepared crispy granules, and gently compact the crispy granules by hand

Step 23: put it in the middle layer of the oven, put a large bowl of boiling water in the lower layer, and use the fermentation function to make it twice as large

Step 24: place in the middle of the preheated oven, 180 degrees for 15 minutes. During this period, the bread can be covered with tinfoil after coloring to avoid over coloring

Step 25: squeeze on the fresh mayonnaise, garnish with your favorite fruit, and can't wait to take a bite. How about it? Is it soft and attractive? Hehe.

Materials required:

High gluten flour: 75g

White granulated sugar: 6g

Milk: 55g

Butter: 30g

Salt: 3G

Dry yeast: 4G

Whole egg: 30g

Low gluten flour: 55g

Raw egg yolk: 2.5

Note: if you can't finish eating mayonnaise, put it in the refrigerator. Use it as soon as possible. It can be used to smear toast. The taste is really wonderful. If you can't use it up, you can freeze it and make bread next time

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: milk flavor