Blessing
1.
Raw materials
2.
Put the milk, water, and eggs in the bread bucket
3.
Then put in high-gluten flour
4.
Put sugar in one corner, salt in the other corner, dig a small hole in the middle, and put yeast
5.
After mixing it with chopsticks into a flocculent shape, put it in the bread machine to start the kneading process
6.
Put in softened butter
7.
Start the kneading program again, the dough can be pulled out of the perfect glove film
8.
Take out the dough, round it, put it in a basin, cover with plastic wrap, and ferment at room temperature
9.
Fermented to 2--2.5 times larger
10.
Take out the exhaust and divide it into 12 portions, each about 40 grams. After spheronization, cover with plastic wrap and relax for 15-20 minutes
11.
Take a portion of the dough and roll it out into an oval shape
12.
Turn it over, thin the bottom edge, and roll it up into an olive shape from top to bottom
13.
Place in the baking tray
14.
Cover and ferment at room temperature for about 40 minutes to 2 times the size
15.
After fermenting to 2 times the size, mix the egg liquid and water in a ratio of 1:1 and brush on the bread
16.
After the oven is preheated, put the baking tray in the lower middle of the oven
17.
175 degrees, 20 minutes, covered with tin foil after coloring
Tips:
1. The mold used is a small red plate of 21CM*17.5CM.
2. This noodle contains a relatively high amount of sugar and is easy to color. Pay attention to it and cover it with tin foil in time.
3. The amount of liquid should be added as appropriate according to the water absorption of the flour.
4. The baking temperature is adjusted according to the temper of the oven.
