Kwai Lok bread

Introduction:

"This bread basically doesn't need to be thrown. It's an oil-free country bar. It's easy to operate, and it's easy for beginners to use it. Of course, the taste is different with different materials. There is a big difference between the taste of my big Leba and that of the real Russian big Leba. If I don't say authentic, don't rely on authentic. I don't make four or five kilos. I don't have such a big oven at home. I make about two kilos of Leba. With honey red beans, the flavor of Leba increases a lot. You don't have to knead the film to save time and effort. It's good to make a suitable amount of home-made food. Eat it first and make it now. "

Production steps:

Step 1: warm the milk, add the yeast to boil, and add all the ingredients into the bowl

Step 2: knead into dough, rest for 10 minutes, knead again until the dough surface is smooth

Step 3: put the kneaded dough in a warm place and ferment to twice the size

Step 4: add dry flour to the fermented dough and knead slowly until there are no bubbles and the surface is smooth

Step 5: knead into a circle for 10 minutes.

Step 6: roll it into an oval shape with a rolling pin to thin the bottom edge

Step 7: Sprinkle honey beans evenly

Step 8: roll up from top to bottom

Step 9: pinch the joint tightly

Step 10: put the oilcloth on the baking pan and the dough on it

Step 11: ferment again in a warm place to twice the size

Step 12: draw a knife from the middle with a knife. In fact, the hole is not so deep. After a while, I found that I didn't take a picture. I took it out to make up for the expansion of the dough, and the incision was 1cm.

Step 13: preheat the oven at 175 ℃ and bake in the baking tray for 40 minutes

Step 14: the freshly baked bread is fragrant, soft in the flesh, slightly scorched and crisp in the skin, and it is delicious to smell.

Materials required:

Common flour: 450g

Eggs: 2

Sugar: 50g

Milk: 200g

Salt: 2G

Dry flour: 20g

Yeast: 5g

Note: 1. Rolling the bottom edge of the dough thin is conducive to forming, dough does not need to knead to the film, knead smooth, if knead to the film is estimated to be better. 2. The baking temperature should be adjusted according to your own oven. Due to the large dough, you should cover it with tin foil when baking to color, especially in small oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor