Every loaf of bread, made, there is always a little bit of regret.
by Little Petrel Seven Seven
High gluten flour 250g
Yeast 5 g
Caster sugar 40g
Salt 2 g
Eggs 50g
Milk 170g
Butter 25g
Milk powder 10 g
1: Beat the dough with a bread machine.
2. Ferment to 2 times larger.
3. Press the exhaust.
4. Divide into 2 parts.
5: Roll in a circle and relax for 20 minutes.
6: Take a dough and pat it flat.
7: Roll out the dough and pat off small bubbles.
8. Roll out.
9. Shape after turning over.
10. Roll into rolls.
11. Relax for 15 minutes.
12: Take a dough, roll out and roll it into a roll.
13. Put in the mold.
14, fermentation to 9 points full (good regret, go out for a while, broken skin).
15: Preheat the oven, bake at 175 degrees for 35 minutes, shake off the hot air after baking.
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