Biscuit Bread

Name: Biscuit Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 60g Low-gluten flour; 180g milk; 3 (about 50g) Boiled egg yolk; 20g White sugar; 3g salt; 3.5g yeast; 25g butter; Some Butter (brushing the surface)

by Green String Xiaoxiang

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I accidentally saw this small bread shared by Aiguo Ai Susu on the Caiwei blog. In order to use the newly bought submarine 8-mode, I tried it and fell in love with it because it was cooked. Delicate and soft buns with different egg yolks! This bread has a light taste and can be eaten with jam or cream.
It is said that Bischi is a traditional food in the southern United States. It is characterized by filling the bread with baking powder, so this small bread is not authentic Bischi, but the taste is superb, haha! "

Ingredients

Biscuit Bread

1. Three large eggs are cooked, and the yolk is peeled out and crushed after cooling.

2. Put ingredients other than butter into the bread bucket and start the "kneading" program

3. After the program is over, add softened butter and start the "kneading" program again

4. After the second "kneading" process is over, round the dough and ferment to 2-2.5 times its size

5. The fermented dough is taken out and vented, divided into 8 equal parts, rounded, covered with plastic wrap, and allowed to relax for 15 minutes

6. Roll the dough into an oval shape

7. 30% off after flipping

8. Turn 90 degrees and roll again

9. Turn it over, roll it up, pinch it tightly, and put it in a mold to ferment again

10. Fermented again to 2 times the size, cut into packets, brush a layer of melted butter on the surface, and sprinkle with a layer of coarse white sugar

11. Put it in the preheated oven and bake for 30 minutes at 140 degrees

Tips:
The final baking temperature and time depends on the oven. My oven temperature is more than 20 degrees higher, and it is set to 140 degrees. In fact, the thermometer in the oven shows more than 160 degrees.