by alan of Vanilla Hill
High gluten flour 270g
Caster sugar 35g
Milk 138g
Yeast 3g
1 egg
Butter 27g
Table salt 4g
1. Prepare the ingredients in advance
2, put the raw materials other than butter together, knead to the expansion stage, salt and yeast are not divided into two sides, salt will kill the yeast) Knead the dough for a few minutes and then add butter and knead to the complete stage.
3. The specific film can be pulled out and placed in a warm place for basic fermentation.
4, when the dough is fermented to twice as large, poke your finger, do not rebound or retract.
5. Tap the exhaust and divide into 2 parts.
6: Loosen for 15 minutes after rolling round, cover with a damp cloth.
7: Roll out the loose dough into an oval shape, turn one side over and fold it on both sides. Roll out the dough and thin the underside to the low side. Roll into rolls from top to bottom.
8: Place the dough in a toast mold and leave it to finish fermentation in a warm, moist place.
9: Ferment to 8 minutes full, cover with toast lid, preheat oven, 180 degrees. Lower layer, heat up and down, bake for 35 minutes. Remove the mold immediately after baking and let cool on the grill.
There is no toast cover, you can use tin foil Oh ~
----------
Douguo cuisine, family kitchen field food community and trading platform;
1 million food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.