Qiangli flour

250 grams

cream

140g

condiments

berry sugar

45 grams

Yeast yeast

3 grams

Egg paste

40 grams

milk powder

15g

butter

20 grams

step

1.

Add the eggs (beaten), cream, milk powder, fine sugar and salt into the bread machine bucket in turn and put them in a corner. Evenly add high-gluten flour to cover all the liquid at the bottom, add yeast, choose a bread machine to knead the dough for 30 minutes, and add butter halfway. After the dough kneading program is completed, the dough is left in the bread machine to ferment 1 hour, and the fermented dough will expand to twice its original volume, and it will not rebound quickly when pressed with fingers.

2. Take out the dough, exhaust and knead it into a big dough.

3. Divide into 8 small dough pieces with the same size, round, cover with plastic wrap and relax 15 minutes.

4. Roll the dough into an oval shape with a rolling pin.

5. Scrape the dough with a scraper and hold it by hand.

6. Put it horizontally and roll it thin on both sides of the dough, which is easy to stick when rolled up.

7. Roll up the dough from top to bottom, pinch it tightly, and knead the noodles into strips with both hands.

8. Put the dough evenly on the baking tray.

9. Cover with plastic wrap for secondary fermentation for 30-50 minutes.

10. When the dough in the mold is fermented to 1.5 times the original volume, brush a layer of egg liquid on the surface.

1 1. Put the baking net in the bottom of the preheated oven, put the baking basin on the baking net, bake at 160 degrees for 20 minutes, bake until the bread surface turns slightly golden, and take out the baked bread to cool.

skill

If the baking tray is not non-sticky, spread a thin layer of butter on the baking tray, or directly use oil paper as the bottom. The baking time is adjusted according to the oven temperature at home 15 degrees, and the time difference is about 10 minute.