Fancy Bread Making Methods and Pictures:

One, the preparation of materials

200 grams of high-gluten flour (can be replaced by dumpling flour, I also use ordinary multi-purpose flour), 15 grams of sugar, 3 grams of baking powder, 3 grams of salt, 20 grams of butter, 150 grams of milk (note: because I use baking powder is the (Note: Because I use baking powder is ordinary Angie's yeast, not instant, you need to add warm water to dissolve, so the amount of milk can be reduced according to the amount of water).

Second, the production process

1, the flour mixed with sugar, salt, baking powder with a small amount of warm water to dissolve and add to the flour.

2, add milk and mix well, feel the softness is slightly softer than ordinary steamed bread.

3. After kneading the dough, spread it flat, add butter and continue to knead evenly. (Based on actual experience, this process should be the most difficult in the whole session, because the butter will get on the panel, hands, simply feel unmanageable, but insist on repeated kneading for a while on the good.

This process needs to achieve two purposes: one is to mix the dough and butter evenly; rather, it is to knead the gluten, that is, it feels like the toughness of the dough to come out, able to pull into a very long strip without breaking.)

4, kneaded dough in a warm place for the first fermentation, time about 60 minutes. Depending on the room temperature varies, if the room temperature is not high, prefer to ferment a little longer. The final result is such that it feels loose when you stick your finger in it, and the holes left behind will hold it in that state.

5. Divide the dough into six equal portions, squeeze out the air inside, and knead into small balls for intermediate fermentation, about ten minutes.

6: Form six small dough balls into six small bagels for the second fermentation. This process should also take a little longer, and you should be able to visibly see the volume expand.

7, into the oven, 180 degrees baked 25 minutes out.