Crispy olive bread

Crispy olive bread

Introduction:

"The recipe comes from teacher Meng's 100 course buns"

Production steps:

Step 1: mix all ingredients except butter and knead until the dough is smooth. Then add the softened butter, knead to the expansion stage, take it out, and put it in the steel basin for basic fermentation.

Step 2: after basic fermentation, divide into 6 equal dough, roll round, cover with plastic film, and relax at room temperature for 15 minutes.

Step 3: roll the relaxed dough into an oval shape

Step 4: turn over and form olive shape

Step 5: put it into the baking tray for secondary fermentation to twice the size. During the second fermentation, start to make pastry: soften the butter at room temperature, mix the butter and sugar powder with a rubber scraper, then beat them, sift in the low flour, and then mix them with a rubber scraper

Step 6: brush the surface with even whole egg liquid, and then squeeze the pastry paste on the surface of the dough

Step 7: put into the preheated oven, 170 degrees, 20 minutes.

Materials required:

High gluten flour: 200g

Low gluten flour: 20g

Butter: 40g

Powdered sugar: 25g

Fine granulated sugar: 30g

Salt: 2G

Yeast: 3 G

Cheese powder: 5g

Whole egg: 15g

Water: 120g

Note: when squeezing pastry batter, use ordinary fresh-keeping bags to pack batter, and then cut a small mouth to operate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet