1. Pour flour, salt and sugar into a large bowl and mix well,
2. Then build a well in the center.
3. Heat the milk to about 35 degrees and pour the yeast.
4. Beat the eggs.
5. About 1/5 of the egg is left, and the remaining part is poured into the well in the middle of the dough along with the milk.
6. Then use chopsticks/squeegee to mix well in the bowl.
7. Proof in a bowl for about 20 minutes, add butter that has been placed at room temperature beforehand, and before preparing for kneading, we prepare a small cup of noodles.
8. After taking out the dough, sprinkle a little bit of dry powder on the bottom of the bowl and rub off the batter sticking to the bottom of the bowl.
9. All are transferred to the case, the initial stage of kneading the noodles will be more tragic.
10. The little trick taught here is to remember to "operate with one hand"! Knead the dough repeatedly with one hand, and add a small amount of flour when appropriate. Always use your free hand to deal with special issues.
11. When the dough starts to absorb the butter, we can use the free hand to hold the dough scraper, scrape the dough stuck on the table, and knead it into the dough.
12. When the dough has begun to form a dough and is not sticky, sprinkle some flour on the kneading hand and knead the flour into the dough.
13. At the same time, the range of kneading can be increased.
14. The final stage of kneading noodles is to make the tendons by beating. This process takes about 20 minutes, and the ratio of kneading and throwing is about 4:1.
15.
When you open the dough with your fingers, you can see that a lot of gluten has been formed. Then you can buckle it upside down on the case and wait for 30-40 minutes.
I believe many people will wonder why there is no so-called "finger film" here?
The finger film is produced after the dough is fermented for the second time, because many friends/recipes are realized with a bread machine, because the maturity of the dough can be judged by forming a thin finger film.
16. Then you can buckle it upside down on the case and wait for 30-40 minutes.
17. For the dough that is successfully proofed twice, you can poke a hole in the center, and the hole is recovering at a very slow rate, which proves that the time is up.
18. Salt the chopped green onion and squeeze out the excess water.
19. Then we can send out the air in the dough (you can see the "finger film" formed by the air)
20. And roll the dough into the thinnest rectangular bread.
21. Squeeze the custard sauce onto the dough
22. Leave a gap of approximately 2 cm on three of the sides.
23. Sprinkle the pork floss one by one
24. And chopped green onion.
25. Then roll inward from the edge of the dough where there is no gap. Try to be as tight as possible.
26. After the roll is finished, pinch all the edges tightly with your hands.
27. Then roll it into as long as possible.
28. Use a knife to break the dough apart from the middle, leaving a 1-2 inside joint at one end.
29. Put the two feet of the dough into braids one by one,
30. Put the two feet of the dough into braids one by one,
31. The stuffed part faces up as much as possible, and then when the sides of the dough are collected, our bread is basically formed.
32. Spray/spread a thin layer of oil on the toast mold, then put the dough in a warm place/fermenter for the third fermentation, about 20 minutes.
33. The dough is about 1.5-2 times the size. Spread on the surface 1/5 of the egg liquid that we specially left before, and then put it into the 365F/185C oven and bake for 35 minutes.
34.
Since I am using a capped toast mold, I don't need to color it according to it.
If you use a topless toast mold, it is recommended that you bake it normally for the first 20 minutes, and cover it with tin foil for the next 15 minutes, so as to prevent the surface from becoming too mushy.
Tips:It is best to use a standardized toast mold (450g), approximately 21.4x12.3x11 cm in size.
In addition, if there is a hole under the mold, remember to put a plate under it during the baking process, because a lot of oil will flow out during the baking process.
