High flour 250g water 90g egg liquid 50g fine sugar 45g salt 2g yeast 6g butter 30g.
Surface decoration, appropriate amount of meat floss and salad dressing.
Practice steps
1, get all the materials ready.
2. All ingredients except butter are poured into the bread barrel in the order of liquid first and powder later: water-egg liquid-high flour-salt and sugar are placed diagonally, and a pit yeast is dug in the middle to put it inside.
3. Start the kneading program and knead for 20 minutes.
4. After kneading dough, add butter softened at room temperature, and then start the kneading program 15 minutes.
5. It may be 15 minutes, or it may be 20 minutes. Anyway, it is better to check the film release every once in a while until the glove film can be rubbed out.
6. During the period, you can scrape the powder and butter on the bread barrel wall with a silicone scraper and scrape them on the dough (until the barrel is bare). The kneaded dough is rounded and placed in the bread barrel for selective fermentation.
7. It will be fermented in about an hour, and it will be good to ferment to twice the size.
8. Test the method of fermentation. After fermentation, touch some flour with your fingers, poke a hole in the middle of the dough, and the fermentation is good if the hole does not retract and the surrounding area does not collapse.
9. Take out the fermented dough and exhaust it. Be sure to discharge the bubbles inside.
10, the kneaded dough is very compact and delicate, and there are no honeycomb pores.
1 1, divide the kneaded dough into 6 equal parts, cover it with plastic wrap and let it stand for 20 minutes.
12, after standing, start shaping, take a portion of dough and roll it into an oval dough.
13, squeeze some salad dressing on the top and put some floss, and roll up the dough from top to bottom.
14, try to roll it tightly and roll it into an ellipse.
15, oval-shaped like a football, with both ends and the bottom tightly sealed.
16. Make other dough in turn, put it in a baking tray and put it in the oven for the second fermentation.
17, turn on the oven for fermentation, remember to put a bowl of hot water under it and close it, and ferment for about 40-50 minutes to double the size.
18, oven preheating 180 degrees, put it in the middle layer of the oven and bake at a temperature of 170 degrees 15 minutes. Pay attention to the coloring situation during this period, and cover it with tin foil in the last few minutes to avoid over-coloring.
19. After taking out of the oven, when it is cool to warm, spread salad dressing on the surface and sprinkle with floss. You can also cut a knife from the middle without cutting to the bottom, squeeze salad dressing in the middle, and then spread salad dressing and floss on the surface.