2. It can bring changes in taste, aroma and color to bread during baking.
3. It can delay the aging process of finished bread.
Ingredients: 340g of bread flour, 0/40g of low-gluten flour/kloc-,20g of milk powder, 94g of fine sugar, 5g of high-sugar tolerant yeast, 6g of salt and 55g of butter.
Accessories: warm water192g, egg liquid 72g, clean water 30g.
1, first make a starter and dissolve the yeast with warm water.
2. Pour in flour and mix well, no dry powder is found.
3. Cover with plastic wrap and put it in a warm place to ferment to 4 times the size, with a honeycomb inside. Because the room temperature was not high that day, I put the starter in the oven and fermented it with a fermentation stall for about 90 minutes.
4. Pour the fermented starter and the egg liquid, water, sugar and salt in the main dough into the bread bucket.
5. Pour in milk powder and flour.
6. Put the bread bucket into the bread machine and cover it with the splash cover to prevent the flour from splashing out and soiling the bread machine when kneading dough. Select the dough mixing program of the bread machine 10 minute.
7. After the first kneading, add the butter cut into small pieces and continue to choose the kneading program 18 minutes.
8, and the dough can be pulled out of the film state, the dough is left in the bread barrel, and the fermentation is twice as large. The fermentation temperature should not exceed 30 degrees.
9. Divide the fermented dough into 6 parts, lightly press and exhaust, round, and cover with plastic wrap.
10, each copy is rolled into a rectangle.
1 1, roll up from top to bottom, and pinch it tightly.
12, knead into a strip of 60 cm, and connect the two ends.
13. Fix the folded place with the right hand and roll the dough into a twist with the left hand.
14. Tuck the tail into the circle where it is folded in half and press it below.
15. Put the prepared bread embryo in a square non-stick baking pan.
16. Put it in the oven, ferment it in the oven's fermentation stall for about 40 minutes, and brush a layer of egg liquid on the surface of the fermented bread embryo (or brush butter liquid at the end of baking).
17, put it in the oven preheated to 170, and bake for about 30 minutes. When the surface is painted, it should be covered with tin foil in time. After baking, take out the bread and let it cool. Put the uneaten bread into a fresh-keeping bag and keep it at room temperature.
18, finished product.