[milk fragrant sesame meal bag] - let the sun fill every morning
Introduction:
"An ordinary basic bread, whether it's eaten directly at breakfast, or cut and spread jam, or make all kinds of hamburgers, is delicious, classic and versatile. Eat a good breakfast, bring a good mood, let the sun fill every morning
Production steps:
Step 1: weigh all the raw materials, pour the raw materials except butter into the container in the order of liquid first and then powder, and finally put the yeast.
Step 2: stir into a ball with chopsticks. (this is to reduce the time of bread machine and noodle)
Step 3: put in the bread maker and knead for 15 minutes.
Step 4: check the regiment. It's time to expand.
Step 5: add softened butter and start a dough mixing procedure again.
Step 6: check the dough. You can easily open the glove film. At this time, the dough is almost complete. That's it.
Step 7: put the dough in the toaster.
Step 8: cover with plastic film and ferment to 2 to 2.5 times the original size.
Step 9: pour out the fermented dough and exhaust.
Step 10: divide into four equal parts, cover with plastic wrap and wake up for 15 minutes.
Step 11: knead into a smooth dough and put it into the baking tray at intervals.
Step 12: cover it with plastic film, warm it and ferment it twice.
Step 13: evenly brush a layer of egg liquid on the bread germ, then sprinkle with appropriate amount of white sesame, put into the preheated oven, 200 ℃ for 15 minutes.
Materials required:
High flour: 140g
Milk powder: 15g
Butter: 15g
Whole egg liquid: 10g
Water: 80g
Fine granulated sugar: 20g
Salt: 2G
Yeast: 3 G
Cooked white sesame: appropriate amount
Egg liquid: right amount
Note: 1: the baking time is adjusted according to the characteristics of the oven. 2: Brush the egg liquid to the bottom as far as possible, and evenly, not too much, so that the baked bread surface is more beautiful.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
[milk fragrant sesame meal bag] - let the sun fill every morning
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