Creamy Crisp Bread
1.
Soup method: Put the ingredients in a small pot and bring to a boil over medium and low heat. While boiling, stir to form a thick paste, turn off the heat, and refrigerate overnight for later use.
Take 40 grams of milk and heat it to about 30 degrees in water, add yeast and leave it for 5 minutes.
2.
Put all the ingredients (except butter) into the kneading machine and mix them thoroughly with a wooden spoon, then knead the dough until the dough is smooth, then add softened butter and knead until the film can be pulled out.
3.
Take out the dough and knead it into a dough, put it in a basin, turn the oven to 28 degrees for fermentation function, put in the dough and add a cup of hot water for the first basic fermentation.
4.
Fermented to 3-3.5 times the original dough size;
5.
Take out the dough and divide it into 6 rounds. Cover it with plastic wrap and let it rest for 15 minutes. The loose dough is slightly shaped and rounded and placed in a baking tray. Adjust the oven to the fermentation function of 38 degrees, and put it in the baking tray for secondary fermentation.
6.
Relaxation time can be used to make crispy crumbs: the butter is softened at room temperature, add sugar and sift low powder, mix well with a fork, and then knead into small pellets by hand.
7.
Take out the fermented dough, brush a layer of egg liquid, and sprinkle with crispy grains;
8.
The COUSS E3 oven will automatically preheat the top and bottom fire at 170 degrees, then put it into the baking tray and bake for about 15 minutes.
Tips:
1. Soup method: Put the ingredients in a small pot and bring to a boil over medium and low heat, stir while boiling to form a thick paste, turn off the heat, put in the refrigerator overnight for later use;
2. The total weight of the dough is about 500 grams, and each small group is about 83 grams;
3. The baking time can be adjusted appropriately according to the color of the bread
