#aca Baking Star Contest# Butter Hass Bread
1.
First put the dough materials other than butter (pay attention to the humidity of the dough to adjust when adding milk, do not add it all at once) into the bread machine, and start the kneading function
2.
After kneading into a smooth dough for about 20 minutes, add the softened butter cut into small pieces,
3.
Continue to knead the dough for 20 minutes to form a smooth dough
4.
Fermented to double size
5.
Take out the dough, press and exhaust, divide into four small doughs of the same size, knead smoothly, cover with plastic wrap and let stand for 15 minutes
6.
Take one of them, press flat, and roll it into an oval shape
7.
Fold up and down in the middle
8.
Fold in half to the middle again and pinch the mouth tightly (note that you must pinch tightly, otherwise the second fermentation will open up),
9.
Put it in a baking dish lined with greased paper, and put a bowl of hot water on the bottom of the oven. The oven is set with the fermentation function, the temperature is 40 degrees, and the time is 40 minutes, and the second fermentation is carried out.
10.
Ferment for the second time to 1.5 to twice the size, take it out, and brush the surface with egg liquid. At this time, the oven preheats the upper tube to 160 degrees and the lower tube to 150 degrees.
11.
Brush the egg liquid and cut the surface
12.
Put it in the penultimate level of the oven, the upper tube is 160 degrees, the lower tube is 150 degrees, and bake for 15-20 minutes (the temperature is for reference only, because the temperature of each oven is different, my burnt color is a bit darker, personally feel that the temperature can be adjusted down of)
Tips:
1. The fermentation time is not dead. You must learn to judge the fermentation state of the dough rather than just based on time. Many factors will affect the fermentation of the dough.
2. The water absorption of flour is different, the liquid can not be added in all, adjust according to the condition of the dough
