A more classic bread, he is found in many bakeries.
By Janjan takes you to play baking
<h2>Royalties</h2>
High gluten flour 130g
Low gluten flour 20g
Dry yeast 4.5g
Egg liquid 40g
40g white sugar
Table salt 3g
Milk 65g
Butter 30g
2. Choux batter
Egg mixture 40g
Salad oil 25g
Water 60g
High gluten flour 25g
<h2>Practice steps</h2>
1, 1, respectively, milk, egg liquid, salt, sugar, high gluten flour, low gluten flour, butter into the bread bucket, dry yeast into the yeast container, select "and noodle function" about 40 minutes of kneading, the first fermentation of about 30 minutes.
2, 2: Take out the kneaded dough, divide it evenly into 3 parts, knead it and cover it with a wet towel and let it rise for about 20 minutes.
3, 3, the waking dough evenly rolled into a square, the rolled dough up, the reverse, placed horizontally, at the bottom of the dough, with your fingers to pull out some of the dough, so that it is easy to bond when rolled up.
4, 4: Roll up the dough from top to bottom, knead tightly, and use your hands to roll the dough into a long strip.
5, 1, put the butter, water and salad oil together into the pot and heat it to a boil.
6, 2, turn off the heat and add high gluten flour and stir well.
7, 3, to cool slightly, add the egg mixture to the batter and stir well.
8, 6, the fermented dough evenly brushed with egg mixture, squeezed with choux batter. Preheat the oven in advance, select the baking function, heat up at 160 degrees, heat down at 150 degrees (baking temperature is set according to different brands of ovens)
9, 7: Bake the dough in the oven for about 20 minutes.
10, 8, after the oven, a slight shock. The middle can be cut open to add cream sandwiches, horizontally and vertically.
<h2>Nutritional benefits of high gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, treat irritability, irritability, thirst, diarrhea, carbuncle, trauma bleeding and burns.
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