Borscht

Name: Borscht
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 4g Yeast (dry); 50g Caster sugar; 30g Egg liquid; 3g salt; 10g milk powder; 160g water; 25g butter; Some Powdered sugar; 32g Softened butter

by Ulan Tuya

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Sometimes what you see is not what you get, and what you see may not be true! Just like this sweet bread, the sweet bread baked at high temperature looks like a hard bread visually, but in fact it is a sweet soft bread. The butter and powdered sugar on the surface have a crunchy texture after baking! It is a wonderful taste to enjoy the bread when it is still warm after it is baked! With coffee, it can be used for afternoon tea or breakfast. This bread is all handmade! Every time we make bread, we can eat for two days. Lazy people always have ways to be lazy, haha, how? Recipe increase amount:)

Borscht

1. Except the butter, all the ingredients are mixed and mixed to form a dough. Water should be added as appropriate. Add 160 grams of water here. The dough is very soft and easy to handle.

2. Use the methods of kneading, stretching, kneading and throwing to knead the dough to a filmy state. It takes about 40 minutes.

3. Knead the dough and put it in a container, cover it with plastic wrap, and ferment in a warm place

4. The dough is fermented to 2-2.5 times larger

5. Divide into 8 portions, about 70 grams, round and relax for 15 minutes

6. Take a small dough and roll it into an oval shape, turn it over and roll it up from top to bottom

7. Use your hands to rub the rolled dough into an olive shape.

8. Shape the dough one by one and place it on the test tray and finally ferment twice as large. Grease the baking tray in advance to prevent sticking

9. After the fermentation is over, use a razor blade to make a knife about 1cm deep on the surface, squeeze the softened butter, and sieve thick powdered sugar.
Bake the middle layer for 15 minutes at 200 degrees.

Tips:
The addition of water depends on the degree of water absorption of the flour. The soft dough is easy to handle, and water can be added according to the situation. If there is no tarp on the bakeware, brush a thin layer of grease to prevent sticking.