Butter Roll Bread
1.
Put the milk, warm water, and eggs into the bread bucket.
2.
Add flour, powdered sugar in one corner of the bucket, salt in the other corner, and yeast in the middle.
3.
First use chopsticks to stir a little bit. There is no dry powder. Put it in the bread machine. Choose a dough mixing program (15 minutes). After the work is over, you can pull out the rough film.
4.
Add softened butter and choose a dough mixing program.
5.
Observe the filming of the dough frequently, and knead it until the glove film can be pulled out.
6.
Take out the dough, round it up, put it in a basin, and cover with plastic wrap to ferment.
7.
Fermented to 2--2.5 times the original size, poke a small hole with your fingers, the hole will not quickly retract or collapse, which means it is just right.
8.
Take out the dough and vent gently. Divide into 8 portions, each about 58 grams. Round, cover with plastic wrap and relax for 15-20 minutes.
9.
Roll the loose dough into a drop shape.
10.
Roll it out. When you roll it out, try to hold the sharp corner at the lower end, and roll it out into a shape that is wider at the upper end and narrow at the lower end.
11.
Roll it up from the top, roll it up tighter, and press down at the end.
12.
Put it in the baking tray, put it in the oven, select the fermentation function, and put a plate of hot water on the bottom of the oven.
13.
After the second fermentation until it is twice the original size, mix the egg liquid and water in a ratio of 1:1, brush on the bread dough, and sprinkle with white sesame seeds.
14.
Preheat the oven to 165 degrees, the upper and lower fires in the middle layer, and put a cup of hot water on the bottom grilling net. After 18-20 minutes, the surface should be covered with tin foil in time.
Tips:
This bread uses a lot of sugar and is easy to color. Pay attention to it and cover it with tin foil in time.
When baking, put a glass of water on the lower layer, the baked bread will be very soft.
The amount of liquid should be added as appropriate according to the water absorption of the flour.
The baking temperature is adjusted according to the temper of your own oven.
