Raw material:
Yeast: 160 grams of bread flour, 40 grams of low gluten flour, 4 grams of yeast, 16 grams of fine granulated sugar, 160 grams of milk.
Main dough: 160 grams of bread flour, 56 grams of low gluten flour, 36 grams of milk, 45 grams of fine granulated sugar, 60 grams of whole egg, 30 grams of butter, and 2 grams of salt.
Production steps:
- Put the yeast into the bread machine and knead it for seven or eight minutes and then ferment to a lot of honeycomb.
- Add the main dough material.
- Knead until the dough is malleable and add the butter.
- Knead until you can pull out the fascia.
- Fermentation to the original 2.5 times size.
- Take out the exhaust and divide it into four equal parts.
- The left hand is fixed in a folded position, and the right hand twists the dough into a figure.
- Tuck the right head into the folded circle on the left side.
- Apply a layer of olive oil evenly to the baking pan and place the whole shape of the bread.
- Put it in the middle of the oven and ferment it to 2.5 times in a closed environment.
- Heat the oven to 180 degrees, up and down, 30 minutes.
- Finished products.
Tip:
Cover with tin foil when baking.