Sheathe

This kite weighs 200 grams.

Meimei low powder 50 grams

Yeast 3 g

35 grams of fine sugar

2 grams of salt

Milk powder10g

25 grams of egg liquid

Water110-135g

Salt-free butter 25g

duricrust

A little egg liquid

Melaleuca crust or flying crust.

A little white sesame

Spicy floss is optional.

How to make crisp and fluffy bread?

Put the dough materials except butter together, knead until the dough surface is smooth and thick film can be pulled out, add butter and knead until it expands, and put it in a warm place for basic fermentation.

After the basic fermentation is completed, the dough is vented and divided into 60g/slice dough, kneaded round and relaxed for15min.

Roll the loose dough into an oval shape, turn it over, press the dough close to yourself, then put the floss on the upward end and roll it into a spindle shape from top to bottom.

Put the dough in a paper film and finally put it in a warm and humid place for fermentation. The room temperature is very good in summer.

Finally, after the fermentation, coat a layer of egg liquid on the dough surface, and a thin layer of pastry can also be used as a flying cake skin, then coat a layer of egg liquid on the pastry surface and sprinkle a little white sesame seeds.

Put it in the middle layer of the oven preheated to 180℃, fire it up and down 180℃, bake it for 15 minutes and take it out.