French Bread

Raw materials for medium dough: 200g high flour, 110g milk, 1/4 tsp yeast, 1/4 tsp salt.

Main dough ingredients: 100g high flour, 30g sugar, 1/8 tsp yeast, 90g milk, 30g butter.

How to ferment the medium dough:

1. Put the milk in a small microwavable bowl and heat it in the microwave oven on high for 10 seconds until the milk is slightly warm.

2. Remove the bowl and add 1/4 teaspoon yeast to the milk.

3. Add 1/4 teaspoon of salt to the milk, stir well, and set aside to rest for 10 minutes.

4. Put the flour in a mixing bowl and pour in the milk, salt and yeast water in small portions.

5. Use chopsticks to mix the yeast water with the flour to form a floury dough with a small amount of dry flour.

6. Knead the flakes together with your hands to form a smooth dough, cover with a damp cloth and let rise in a warm place.

7. Let the dough rise until it doubles in size.

8. Remove the dough from the surface by hand, and the inner tissue will be honeycombed.

9. Use your hands to tear the fermented dough into pieces.

How to make the main dough:

1. Put the milk in a small microwaveable bowl and heat it in the microwave oven on high for 10 seconds until it is slightly warm.

2. Remove the bowl and add 1/8 teaspoon yeast to the milk.

3. Add 30 grams of sugar to the milk, stir well, and set aside to rest for 10 minutes.

4. Put high flour in a mixing bowl and add torn medium seed dough lumps.

5. Add the milk, sugar and yeast to the dry mix in small portions.

6. Use chopsticks to mix the milk, sugar and yeast water with the dry semolina to form a floury dough with a small amount of dry flour.

7. Use your hands to knead the wafers together with the center seed dough lumps.

8. Knead the dough to form a smooth surface.

9. Tear a small piece of dough and use your hands to hold the dough together, but it is not easy to hold it too thin there will be a lot of cracks.

How to knead the butter dough:

1. Soften 30 grams of butter at room temperature.

2. Pour 15 grams of butter into the kneaded dough.

3. Use your hands to knead the butter and dough together.

4. Knead the dough until the two are completely combined and the dough does not stick to your hands, then add the remaining half of the butter.

5. Continue to knead the butter and dough together with your hands.

6. As the amount of butter increases and the dough encounters a large amount of butter, the gluten in the dough will become greasy and the dough will start to become sticky, so stop kneading and set the dough aside for about 10 minutes.

The kneading method of the extended dough:

1. After the dough has been molten for 10 minutes, pick up the dough with your hands and drop it into the bowl, and repeat the process several times to get the gluten out of the dough, and then feel that the dough will not stick to your hands easily.

2. Put the dough on the counter.

3. Grab the top end of the dough with your hand and lift the edge up to the center of the dough to press and knead.

4. Knead the dough from the narrow top and bottom ends to the narrow left and right ends.

5. Repeat steps 3 to 4 to knead the dough repeatedly, while interspersing with step 1 to wrestle the dough, to make the dough smooth and full of elasticity, and set it aside to relax for 20 minutes.

6. Tear a small piece of dough, and use your hands to stretch the dough to form a film, but the film breaks easily and the hole is irregularly shaped.

The process of making bread blanks:

1. Divide the loosened dough into 30 grams of dosage.

2. Take one dosage and put it on the board.

3. Hold the dessert with the palm of your hand down and move your hand across the board.

4. Roll the dosage into a small ball with the palm of your hand.

5. Flatten the ball with your hands and use a rolling pin to roll it into an oval shaped sheet.

6. Using your hands, press the edges of the sheet to flatten it.

7. Cupping the top position of the sheet in your hand, lift it upwards and curl it inwards along the length of the sheet.

8. Roll the dough into a cylindrical shape, and pinch the bottom edge of the sheet tightly.

9. Using a knife, cut the cylindrical dough in half through the center.

Bread baking process:

1. Repeat the above steps, divide the whole dough into small balls and roll out the dough sheets into curls and divide them into bread blanks, and place them on a baking sheet lined with tinfoil.

2. Dip a brush into the egg yolk mixture.

3. Brush an even layer of egg yolk mixture over the top of each loaf.

4. Preheat the oven at 180 degrees for 3 minutes, place the baking sheet in the middle of the oven and bake at 180 degrees for 20 minutes.

5. Bake the skin is golden brown.