1. The milk is frozen to half ice and half water, the rest of the ingredients and the noodle bucket are refrigerated in advance, and the milk, powder, eggs, and sugar are put into the noodle bucket.
2. Mix well in the first gear, and stir in the third gear until the surface of the dough is smooth.
3. Take the dough out and round it, put it in a fermentation box, and put it in the refrigerator for 2 hours.
4.
Cut the dough into small pieces, add butter, salt, and yeast.
The ratio of fresh yeast to dry yeast is 3:1
5. Mix well at level 1, and stir at level 4 until the glove film can be stretched out.
6. The dough temperature is 26℃.
7. Spheronize, cover with plastic wrap, and ferment once at 25-28°C.
8. The dough has doubled in size.
9. Divide equally into 9 portions and relax for 15 minutes.
10.
Take a dough, flatten it, roll it into a circle, and cut it into the shape shown in the picture with a cutter.
Pay attention to hand powder when shaping, so as not to stick the dough on the chopping board and affect the shape of the bread
11. As shown in the picture above, the bow tie is divided into two halves, one half of which lifts the big middle piece, and the other two pieces are pasted together.
12. Put down the big piece in the middle, and do the same on the other side. Use the thin piece on the top to make a circle around the middle to make the bow.
13. Another shaping method.
14. Put it in the baking tray and arrange the shape.
15.
Put it into the oven, put a plate of 70-80 degrees hot water at the bottom, turn on the fermentation function, and carry out the second fermentation.
Use the oven to ferment, take out the baking tray in advance, and allow time for the preheated oven, so as not to preheat the oven again when the bread is ready, which may cause over-fermentation
16. Ferment to double the size and finish the fermentation. Sprinkle flour evenly on the surface of the bread for decoration, preferably with a flour sieve above 60 mesh.
17. Baicui PE3060 oven is preheated for 10 minutes, put the bread in, fire up and down at 180℃, bake for 20 minutes, and cover with tin foil when the color is satisfied.
18. It's out
Tips:The production environment of this article is 28℃, and the hydration method is used to control the center temperature of the dough, that is, the materials except butter, salt, and yeast are mixed and refrigerated until the ribs are formed, and then the remaining materials are added to knead to the state of the glove film, which effectively controls the dough out of the jar. The temperature is best below 26℃;
Thanks to Fei Er for providing the formula
