1. Large collection of materials. (Different brands of flour have different water absorption properties. You can set aside some water in the formula for adjustment).
2. Use a bread machine to knead the dough. Except butter, all the ingredients are put into the bread bucket in the order of liquid first and then powder (eggs, milk, sugar, salt, bread flour, yeast, pay attention to sugar and salt in the two corners of the bread bucket).
3. Finally, dig a hole in the flour and put the yeast in it (the yeast cannot be in direct contact with the salt, if the bread machine has a yeast box, you can put it in the yeast box).
4. Start a kneading program, usually 10 minutes, after kneading into a smooth dough, tear the softened butter into small pieces, and start the kneading program again.
5. After two kneading procedures, the dough is smooth and elastic, and there will be some small bubbles on the surface. The requirement of the small meal bag for dough is not as high as for the toast, and it does not have to reach the full expansion stage, so it does not matter if there is no glove film. If you feel uneasy, you can also start the dough-making procedure again. The whole process of dough-making is 30 minutes, not too long, and it is not good to make dough for too long.
6. Still put it in the bread bucket, and make a shot. Select the bread machine fermentation button, the whole process is about 1 hour. When the dough is twice as large, dip your fingers in flour and insert it. There is a small hole, so the dough does not shrink or collapse.
7. After the fermentation is complete, press the and face button again to exhaust, and take it out after five minutes. Or take it out directly and manually exhaust the dough. After exhausting, divide into 12 equal parts, round, cover with plastic wrap and proof for 15 minutes.
8. Plastic surgery after proofing. Roll out the round dough into a triangle shape, and spread the homemade jam, the strawberry jam I used, other jams as long as they are not too wet, or do not spread the jam, it is also delicious.
9. After spreading the jam, roll it from the big end.
10. Rolled into horns, roll all 12 doughs according to this method (I used a 30-liter baking pan that comes with the oven, and it will stick together after baking. You can reduce the amount of recipe or bake it in two).
11. After the second fermentation in the oven, it will be twice as large (you can put a bowl of hot water underneath and ferment for about 40 minutes). If the oven does not have the fermentation function, it does not matter. You don’t need to turn on the oven, just put it in the oven in the same way. Fermentation takes place inside, and the time depends on the room temperature, about 1-2 hours.
12. Brush the surface with egg liquid (there is no egg liquid, but some honey water is fine, the ratio of honey to water is 1:1).
13. Brush the egg mixture, put it in the oven, and bake at 180 degrees for the middle and lower layers, and bake for about 15 minutes until the surface is satisfactory.
14. I bake too much, squeezed together, it doesn’t look good (=￣ω￣=)
15. The internal organization is still great, very soft
Tips:1. Sugar and salt are opened in the two corners of the bread bucket;
2. Salt and yeast cannot be in direct contact, they must be separated and the yeast must be put at the end;
3. The post-oil method is used here. Putting the butter afterwards can make the bread taste softer;
4. If the taste of the bread is not soft enough, like steamed bread, you can find the reason from the following aspects: whether the yeast is invalid (the yeast should be sealed and refrigerated after opening), use bread flour instead of ordinary high-gluten flour, and noodles And whether the two fermentations are in place;
5. I usually use the bread machine to make the noodles and the first fermentation. If there is no bread machine, it can be done manually. The same effect can be achieved, but it will be a little harder;
6. If you have any other questions, you can leave me a message, and I will reply when I see it.
