How to make bread with butter

Ingredients

High-gluten flour 200g

Dry yeast 4g

Sugar 20g

Salted salt 1g

Animal light butter 20g

Egg 1pc

Water 50g

Unsalted butter 20g

Methods/steps

Pour 200g high gluten flour into a bowl. /p>

Methods/Steps

Pour 200g of high gluten flour, 4g of yeast, 20g of sugar and 1g of salted salt into a bowl and mix well.

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Pour 20g of light cream, 20g of liquid butter (butter heated to liquid form in microwave), 50g of water and egg mixture into the bowl. Leave a little of the egg mixture for the top of the bread to be spread later.

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Gather the flour together with chopsticks, and knead the dough with your hands until the surface is smooth.

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Place the dough in a warm place to ferment until the dough doubles in size.

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After the dough has doubled in size, knead the dough to its original size. Divide the dough into 6 equal portions.

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Cover the dough surface with plastic wrap and let it rise in the center for 15 minutes. Then knead the dough into an oval shape with a thick top and a thin bottom.

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Roll out the dough with a rolling pin.

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Roll the dough from top to bottom, don't roll too tightly or the baked bread won't be shaped.

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Place the rolled bread rolls into the baking sheet in order, and put the baking sheet into the oven for the second fermentation. Once fermented, spread a layer of egg wash over the top of the bread.

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Remove the baking tray. Preheat the oven to 200 degrees, then place the baking sheet in the oven and bake for 18 minutes.

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Note

The baking time is adjusted accordingly according to the temperature of your home oven.

The second fermentation put a pot of hot water in the oven to help wake up.

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