Chinese Fu Bread
1.
All the bread ingredients are ready
2.
Put the milk and sugar into the bucket of the cook machine first, then pour the flour and yeast
3.
Start the kneading stall, after the dough is formed, add softened butter and continue kneading
4.
The dough can be gently pulled out of this film, and the kneading is over
5.
Put the dough round and put it in a bucket, cover with a lid and cover with a damp cloth, and perform basic fermentation in a warm and moist place
6.
When the dough is 2.5 times the original size, poke a small hole in the top of the dough with your fingers, without collapsing or shrinking, the fermentation is successful
7.
Take out the dough and place it on the kneading mat. After exhausting and kneading the dough, divide it into two portions to facilitate the subsequent operation. Cover with plastic wrap and relax for 10 minutes
8.
Roll one of the dough to the thickness of a little finger
9.
As shown in the figure, take out the periphery of the Chinese knot, first take out a corner
10.
As shown in the picture, take out the periphery of the Chinese knot, and then take out the second corner
11.
As shown in the picture, the outer periphery of the Chinese knot, and then the third corner
12.
As shown in the picture, out of the periphery of the Chinese knot, the first layer ends
13.
As shown in the picture, take out the inner layer of the Chinese knot and go around it
14.
As shown in the picture, take out the inner layer of the Chinese knot and go around the second corner
15.
As shown in the picture, take out the inner layer of the Chinese knot and go around the third corner
16.
As shown in the picture, take out the inner layer of the Chinese knot, close it, and press the joint under the dough
17.
Then put the word "Fu" in the noodles
18.
Knead another dough into noodles and put out another "Chinese blessing"
19.
Put the bread dough in the oven for fermentation, put a bowl of warm water in the oven, when the dough is nearly twice the original, brush the surface with a layer of egg liquid, at this time the oven begins to preheat 170 degrees, and the fire is up and down.
20.
Put the baking pan into the middle layer of the preheated oven, 170 degrees, up and down, about 20 minutes, after the surface is colored, you can add a layer of tin foil
21.
After being out of the oven, let it dry for one minute before transferring the bread from the baking tray to the drying rack, and put it in a bag after cooling
22.
It looks so fresh
23.
Full of blessings
24.
Blessed
Tips:
The dough can be kneaded until the transparent film is pulled out gently;
The amount of liquid can be 60-65% of the amount of flour. If the dough is too soft, it will not be easy to shape later;
The production of Chinese knots is not easy to describe in words. For detailed production, please read the diagram carefully;
The word "Fu" in the middle should be able to bond with China after fermentation as much as possible, so that it will not fall off;
Please adjust the baking time and temperature according to your own oven and the size of the "Chinese Fu" you have made.
