1. Weighing materials: Install the mixing knife to the bottom of the bread bucket, and use an electronic scale to accurately weigh the materials. It is impossible to knead the dough without the mixing knife, so be sure to install the mixing knife.
2. Put the ingredients: add the ingredients in the order of flour, salt, sugar, butter, and eggs.
3. Add water: After all other materials are put in, add water at the end
4. Add yeast powder: Add the weighed yeast powder from the automatic yeast input port. Select "Bread function", "Normal baking color", press the start button, and the dough will be fermented.
5. During the fermentation period, make meringue: ① Stir the butter melted at room temperature with a spatula
6. ②Add granulated sugar and continue to stir until white
7. ③Put the egg liquid in several times and stir, put the low-gluten flour and baking powder into the plastic bag and mix thoroughly.
8. ④ Then add it to the butter basin and continue to stir until the meat is loose
9. ⑤Gradually add milk to make the batter into a dough
10. ⑥ Put it in a fresh-keeping bag, squeeze it and put it in the refrigerator for 30 minutes, after making it, put it in the refrigerator for proofing
11. 80 minutes before the end of baking, take out the dough, divide into 8 portions and round them, cover with a damp cloth and relax for 5 minutes. Forming: ①Take out the pastry dough from the refrigerator and divide it into 8 equal parts. After rounding, press the dough into 8cm diameter by hand.
12. ②Round the loose bread dough separately, cover with meringue dough and wrap tightly
13. ③Put the dough on the tip of your left finger, and gently tighten the dough toward the palm of your hand with your right hand. Until smooth and firm
14. ④ Roll a layer of fine sugar on the surface of the dough
15. ⑤Take out the mixing knife, put 4 doughs on the bottom layer with the joint upward, and then put 4 doughs on the top with the joint downwards. After making the honeydew shape, put it back into the bread bucket and continue baking x
Tips:If there is no automatic yeast injection port, you can use a spoon to dig a groove in the center of the flour and put the yeast powder into it. Be careful not to let other materials come into direct contact with the yeast powder
This article is excerpted from Dishan Kazuya's Handmade Bread 2 by Dishan Kazuya, authorized by Fenghuang Hanzhang Books. Reprinting is strictly prohibited.
