Thank you Dawang for the recipe. I wanted to make that kind of tall headshot toast, but this product is not good. The whole dwarf has not been cut to see the internal structure. It is not good. The reason for not being long is that I thought about it for a long time, and found that the sugar content in the recipe is large, and the yeast in the house has been left for a while, and it may be a little invalid, alas. . . Depressed! Is it easy to make a bag in summer! ! !
Material
| High powder | 250g |
| sugar | 50g |
| milk powder | 8g |
| salt | 2g |
| yeast | 3g |
| egg | 30g |
| butter | 25g |
| water | 135g |
Mix all the ingredients except butter and salt to knead the dough.
After kneading the dough, add salt to the dough and knead well.
Add the softened butter and knead the film.
Place in a pot, cover with plastic wrap and ferment to 2-2.5 times larger.
For the fermented dough, poke a hole in the middle of the dough with your hands. It is best to pounce the dough slowly.
Weigh the dough and divide it evenly into 3 portions and relax for 15 minutes. Roll the loose dough into a beef tongue and roll it up from the top to the bottom for 15 minutes. Then roll it into a barrel and put it in a toast box.
Ferment until 8 minutes full, brush the egg liquid, put in the oven, the temperature is 200 degrees, 40 minutes. Tin foil should be stamped on the way to avoid over-dark coloring.
