? Materials?
1. Polish species: 50 grams of high flour, 50 grams of water, yeast 1 gram.
2. Main dough: 200g high flour, 30g egg white, 80-90g water or milk, 20g salt 1g sugar, 2g yeast, 2g butter 15g red yeast powder.
? Practice?
1. Mix the polishing materials, stir until there is no dry powder, ferment until there are many bubbles on the surface and draw wires inside. The state of fermentation depends on time, and it can be fermented at room temperature or refrigerated.
2. Mix the main dough except butter, add Polish seeds, knead the dough for 8- 10 minutes by the chef, add butter after it is basically smooth, and continue kneading for 8- 10 minutes to form a film.
3. Divide the dough into three parts, add a little water to the monascus powder and stir well. Add a little monascus powder to one part and a little more to the other part, and knead into three-color dough.
4. Ferment to twice the size, take out the exhaust, relax for 5 minutes, roll them into rectangles of 20* 10 cm respectively, and roll them up from top to bottom.
5. Put them into toast box in turn and bake in the oven 180℃ for 45 minutes.
Polish seeds are my favorite formula. Bread is not easy to age and tastes elastic. You can try.