Preparation materials: high gluten flour 170g, low gluten flour 70g, yeast powder 3g, salt 3g, milk 140g.
1, prepare all materials.
2, the milk is slightly hot, the yeast powder is dissolved in the milk, and it is allowed to stand for 5 minutes.
3. Add the high-gluten flour and low-gluten flour into the bread machine and stir the salt evenly.
4. After pouring warm milk, start the dough mixing program and knead it into smooth dough.
5. Put it in a container, cover it with plastic wrap, and put it in the oven for fermentation for 60 minutes until the dough is twice as big.
6. Divide the fermented dough into three parts, round it, cover it with plastic wrap, and relax for 10 minute.
7. Roll out the dough, roll it up from top to bottom, knead it tightly, and knead it into bread embryos in turn.
8. After everything is done, put it in a baking tray, cover the fresh food and put it in the oven, and ferment for 40 minutes.
9. Ferment the bread blank to twice its size and sprinkle some dry flour on it.
10, gently cut several edges with a knife.
1 1. Put it in a preheated oven and bake at 180℃ for about 16 minutes.
12, cooling, slicing and eating.