When this kind of bread was just out of the oven, the baking tray was very hot, and the bread was so soft, so soft that I was a little helpless. I don’t know how to move them out unscathed. package.

Practice:

1. Mix 210g of dough, 15g of granulated sugar, 3g of high-sugar resistant yeast, and 130g of fresh milk to form a smooth dough. Place it in a large plastic cover and ferment at room temperature to 3 to 4 times larger.

2. Add 30g fresh milk, 50g eggs, 4g salt and 45g sugar to the noodle jar, put the dough into small pieces in the first step, then put 90g flour, 10g milk powder and 1g yeast in turn, stir until the dough With gluten.

3. Add 45g of softened butter and continue to stir until the dough can pull out a large, flexible film

4. Round the dough and cover with plastic wrap for about 30 minutes at room temperature (shorten the time when the weather is hot).

5. Divide into 10 small doughs, each about 62 grams, rounded, covered with plastic wrap and relax for 20 minutes

6. Take a small dough and flatten it to vent, slightly roll it into an ellipse, fold it in half to the middle third from left to right, roll it into a tongue shape, roll up and down to the middle, and connect it to the center.

7. Turn over the prepared dough and place it in the baking tray. Put all the dough in the baking tray in turn.

8. Cut with a sharp blade, put in the upper part of the oven, put a plate of hot water at the bottom, and finally ferment for about 45 minutes.

9. Take out the prepared dough, sift a layer of high powder on the surface, preheat the upper and lower tubes 180 degrees in the oven.

10. Put the baking tray into the oven, adjust the temperature to 165 degrees, bake for about 18 minutes, pay attention to observation, and cover the surface with tin foil. The temperature and time are adjusted according to the oven.

carry out.

Doesn’t it look simple? If you also want to do it, please give it a try. Our company has a commercial bread machine. If you need it, we have a dough mixer, dough proofer, rotary oven and others. Please contact us if you have any questions.