1. The raw materials of the middle kind of dough: bread flour and high-sugar-tolerant yeast powder.
2. After mixing the yeast powder and water, pour it into the bread flour, mix well, and put it in the refrigerator to ferment for 10 hours.
3. The raw materials of the main dough: medium type dough, bread flour, milk powder, eggs, salt, sugar, olive oil.
4. Pour the middle seed dough, bread flour, milk powder, sugar, and eggs into the bread bucket, and start the kneading program.
5. When the dough is formed, add salt and continue mixing.
6. When the dough is getting smoother and more gluten, and the film can be pulled out, add olive oil and continue to mix the dough so that the oil and dough are fully mixed.
7. After kneading the dough, arrange it into a circle by hand, put it in a basin, cover with plastic wrap, and proof it at room temperature to double its size. I used it for nearly two hours at a room temperature of 26 degrees.
8. Move the awake dough to the panel, divide it into six small doughs, and let stand for 10 minutes.
9. Take out a small dough, roll it into an oval shape, roll it up from top to bottom, and seal it tightly.
10. Then divide the rolled dough into two, and make the remaining dough one by one.
11. Put the cut side down into the mold, put it in the oven and set the fermentation stall for the second proofing.
12. Raw materials for crispy grains: butter, eggs, sugar, low-gluten flour.
13. After the butter has softened at room temperature, add sugar and stir well.
14. Add egg liquid and stir well.
15. Add low-gluten flour and stir gently with chopsticks.
16. Stir it into granules and put it in the refrigerator.
17. Take out the awake bread dough and brush with egg wash.
18. Sprinkle the crispy grains taken out from the refrigerator, preheat the oven to 170 degrees and lower the heat to 175 degrees. After the preheating is complete, put the bread dough in the oven and bake for 22 minutes. When the surface is golden brown, press the side of the bread with your fingers. A quick rebound indicates that the bread is ripe, and it can be eaten after taking it out and allowing it to cool.
19. Finished product.
Tips:1. The water absorption of bread flour is different, please add the amount of liquid according to the characteristics of bread flour for personal use.
2. If there is no olive oil, you can use butter and corn oil instead.
3. Butter is used for the crispy grains, so that the finished product is more fragrant.
4. The temperature setting of the oven should be set according to the characteristics of your own oven.
5. The mold I use is thicker and larger, so the temperature is set to 170 degrees for the upper heat and 175 degrees for the lower heat. Please set the temperature according to the mold you use.
6. After the crispy grains are ready, put them in the refrigerator for 20 minutes before using.
