List of ingredients

Dough (for sweet bread), 3g of high-gluten wheat flour, 2g of whole milk powder, 5g of granulated sugar or powdered sugar, 1g of edible salt, 35g of shortening, 165g of purified drinking water, 3.5g of Yanpai (Swallow) yeast, 1.5g of Yanpai "Shifu 3" improver and 1.5g of Angel A8 improver. Crispy crust for pineapple bag covering, 1 egg yolk, shortening 45g, coarse sugar 15g, fine sugar 3g, whole milk powder 12g, low-gluten wheat flour 45g, compound aluminum-free leavening agent 1g, ammonium bicarbonate .5g, brushing part, one egg yolk and drinking purified water 2g

Steps/methods

1/8 Step by step reading

2/8 < Stir for 15 minutes and add butter. Continue stirring until the film can be pulled out;

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Cover with plastic wrap, put in a warm place, and ferment to twice the size;

4/8

After the basic fermentation, the dough is divided into 6 equal parts, rounded and relaxed for 15 minutes;

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After relaxation, the dough is re-vented, kneaded and placed in a baking tray for the last fermentation;

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The flying cakes are taken out of the refrigerator in advance and thawed at room temperature. Spread flour on the chopping board, roll the flying cake a little longer, and divide it into three parts with a dragnet knife. If the dragnet knife is not cut thoroughly, you can pull it again with the knife (as shown in the figure below). A piece of cake can make three loaves of net;

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Cover the stretched flying cake net on the fermented bread, and rinse the egg liquid on the surface;

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put it in an oven preheated to 18 degrees, and fire it in the middle layer for 15 minutes (remember to cover it with tinfoil after coloring).

Precautions

1. It is best to put bread for two hours before eating. Freshness is the basic element of good bread, and freshly baked bread smells delicious, which is the smell of cream.