Crispy Bread
by Rice sprouts
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Mix all ingredients A, knead in a bread machine for 40 minutes, and then add ingredients B.
2. Knead to the expansion stage.
3. The basic fermentation is 2-2.5 times larger.
4. When the basic fermentation, you can make the surface decoration pastry batter: soften the butter in material C at room temperature, mix it with powdered sugar and stir well.
5. When it was in a relaxed state, I used an electric whisk for about 3 minutes.
6. Then put in low-gluten flour, stir evenly with a rubber spatula, and put it in a piping bag for later use.
7. Divide the dough into four equal parts, the original is eight equal parts, let it rest for about 10 minutes.
8. After the dough is relaxed, take a portion of the dough and flatten it to exhaust.
9. Roll out into an oval shape.
10. Shaped into an olive shape. Put it in the baking tray for the second fermentation.
11. After the second fermentation to double the size, preheat the oven at 180 degrees for 10 minutes. Brush the surface of the dough with egg wash.
12. Then squeeze the pastry batter on the surface.
13. Put it in the oven and bake for about 18 minutes.
