1. Prepare the ingredients first. High-quality high-gluten flour and butter are the key to the taste! I use red peony extra-grade refined flour and Anjia butter.
2. 5 grams of yeast, 1 teaspoon of baking powder, pour into 500 grams of flour, and stir well with a mixing knife.
3. Add 2 eggs, 35 grams of milk, 94 grams of sugar, 5 grams of salt (mainly to remove the taste of butter), and finally pour 180 grams of water. Then use a mixing knife to stir and mix until the cotton wool is loaded, and scrape the flour around the plate as much as possible.
4. Install the plate on the cook machine, tighten the knob, hold the handle, turn on the machine and adjust it to gear 2.5, and then slowly adjust it to gear 4-5. (The greater the number of gears, the greater the force and the stronger the bread!)
5. Stir for about 2 minutes, until the dough is completely mixed, you can stop the machine to observe the state of the dough, there is no obvious powdery granule, and the color is even as shown in the figure.
6. Spread 50 grams of butter melted at room temperature evenly on the surface of the dough with a cutter.
7. Reinstall the plate on the cook machine, turn on the 2.5 gears, and then slowly increase the speed to 4-5 gears (after adding butter, try to shake the dough at a high level to make the dough more vigorous)
8. After about 2 minutes, stop the machine and observe that the dough has been stirred and mixed evenly. After the picture is shown, you can continue to turn on the machine, adjust the cook machine to gear 2, and automatically mix the noodles for about 7 minutes.
9. After the dough time is up, stop the machine to observe the dough, 100% glove film, it is so simple and easy!
10. The dough is poured out, rounded, placed in a 26-inch plate, covered with plastic wrap, and fermented for about 2 hours (the fermenting time depends on the seasonal temperature changes), and it is twice and a half large.
11. Observe the changes after the dough is fermented for one hour, and compare it with the original size after fermentation.
12. After sticking the flour into the dough with your fingers, the small hole does not rebound, that is, the dough has completed the first fermentation.
13. Take out the dough, stick the flour with your hands, and lightly pat the air inside the dough.
14. Divide the dough, 150 grams each.
15. After dividing it into rounds, cover with plastic wrap, and carry out the second fermentation. About 20 minutes, the dough will grow to double its original size.
16. Take a piece of dough, tap it to exhaust, and roll it into a tongue shape with a dough stick.
17. Fold both sides of the dough toward the middle. Then squeeze it and roll it into a flat strip with a dough stick.
18. Scroll from top to bottom to the shape shown in the figure.
19. In the same way, roll a total of 3 pieces, and place them in a toast non-stick bread mold with a capacity of 450 grams.
20. Place in the steamer, steam at 40 degrees, 20 minutes, for the third fermentation. (If you don’t have a steamer, you can also preheat the oven for a few minutes, turn off the heat, and put it in warm water for fermentation.) It will be 1-1.5 times larger.
21. Whisk the egg mixture and preheat the oven to 170 degrees.
22. Bake in the oven at 170 degrees for 40 minutes
23. If you see that the bread has been colored after about 10 minutes, you can cover the bread with tin foil. So as not to overbake the top of the bread.
24. Fresh bread is out!
25. After the oven comes out, shake the bread out of the heat. Easy demoulding!
26. As for the cooling rack, wait to cool.
27. Just tear open the bread, it is soft and mouth-watering!
28. Of course it is also a good gift! Haha!
Tips:If you choose to use the chef machine, Qiao Li's winning price ratio is really high! Compared with kichenaid, I prefer Qiao Li! Quiet, not expensive! I don't trust it, it's the real user experience.
