Vienna loaf

Vienna loaf

Introduction:

"The recipe comes from Wizard of Oz. I love bread. I only put about 2G of salt in it. I don't know why. The cut of bread hasn't been opened. Fortunately, it tastes good. It's very light. My homemade chopped pepper Flammulina velutipes and Mr. big potato's garlic chili sauce are delicious. They're all at home."

Production steps:

Step 1: after the oil method, knead to the expansion stage

Step 2: double the size of one shot

Step 3: divide into 3 parts, 255 grams each, relax for 25 minutes

Step 4: exhaust and roll on

Step 5: fold down

Step 6: as shown in the figure

Step 7: the whole strip is 38cm long, the surface is brushed with proper amount of egg liquid, separated by fine lines, and fermented twice

Step 8: the second fermentation is completed

Step 9: 180 degrees, middle, about 25 minutes

Materials required:

High gluten flour: 420g

Sugar: 17 G

Sea salt: 7g

Low sugar yeast: 5g

Milk: 250 ~ 270 G

Eggs: 45g

Butter: 42g

Note: 1. The amount of milk varies with the water absorption of flour. Please add it as appropriate. 2. The ordinary salt I used was only 2G. 3. After the egg liquid of the main ingredient is broken, leave a little bit, and finally brush the surface. 4. The length of the bread varies with the size of the baking tray. Please modify the length appropriately. I use the baking tray of 25L oven. 5. The baking temperature varies with the oven. I use Changdi crdf-25l, which is a little higher at 180 degrees. The baking time can be shortened. After 10 minutes of coloring, it can be covered with tinfoil to block the fire. Or when I'm ready to bake, I can cover the tinfoil first, and take off the tinfoil for coloring in the last 5 minutes. 6. The bread belongs to soft bread, which has little flavor. It's suitable for stuffing. The homemade Flammulina velutipes with chopped pepper or garlic sauce I made is good.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: light