Crispy Bread
1.
Prepare all the ingredients for the bread, 200g Xiangxue bread flour, 20g low-gluten flour, 30g caster sugar, 15g eggs, 20g butter, 3g yeast, 1g salt, 5g cheese powder, 120g water, mix the bread flour, low-gluten flour, cheese Mix the powder evenly and set aside.
2.
First add the liquid ingredients, water and egg liquid, into the bread maker, then add the sugar and salt, then add the mixed flour, add the flour and dig a small hole in the middle of the flour, add the yeast, and start the bread maker's kneading program. (If you don’t have a bread maker, you can knead it by hand. Also, mix solid materials such as flour and sugar first, add half of the warm water to melt the yeast, and slowly add the remaining water. If it is Xiangxue’s bread flour, basically 120g of water is just right.)
3.
After kneading the dough in the bread machine for about 20 minutes, add the softened butter at room temperature, and continue to open the kneading program to knead the dough for 20-30 minutes. (Knead the dough with your hands until the dough is smooth, and then add the softened butter. Continue kneading with your hands until the film comes out
4.
The film that came out after 30 minutes of kneading the dough in the bread machine, if the requirement is not high, forgive me for the trouble of my nails, the film is broken, if the requirement is high, you can knead it for a while to get a relatively transparent film.
5.
After kneading the dough, leave it at room temperature for about 60 minutes, until the dough has doubled in size. Poke a hole in the dough with your fingers. If the hole does not shrink, the fermentation is complete. The fermentation time may be longer in winter. The size of the dough and the retraction of the hole are the standards. Don't use the length of time to ferment the dough.
6.
After the dough is fermented, take out the air, divide it into 8 equal parts, cover with plastic wrap and let it stand for 10 minutes.
7.
Use a rolling pin to roll the dough into an oval shape, preferably an oval shape with a narrow top and a wide bottom.
8.
I added some homemade peanut butter in it, rolled it up from top to bottom, while rolling and pressing both sides into it, rolled into an olive shape, put on a baking tray, covered with plastic wrap, and put it in the oven for 2 fermentations and 2 fermentations Put the oven in the oven, put a tray of boiling water in the oven, close the oven door and leave it for about 40 minutes, and the bread dough will leave about twice its original size.
9.
While waiting for the second fermentation, the pastry batter can be prepared. Prepare all the ingredients for the pastry batter, butter softened at room temperature, powdered sugar and sifted low-gluten flour.
10.
Add the powdered sugar to the softened butter and mix well with a spatula.
11.
Use a whisk until the volume increases and the color becomes lighter.
12.
Add the sifted low-gluten flour and mix it with a rubber spatula.
13.
Put it in the piping bag, squeeze the pastry on the piping bag with a scraper like this, and then put it for use.
14.
Take out the fermented bread dough, brush the surface with egg liquid, and then squeeze the pastry batter as you like.
15.
Preheat the oven to 190 degrees, lower the heat to 160 degrees, and bake the middle layer for about 15 minutes. If the upper and lower fires can not be controlled separately, the direct oven 180 degrees is the same for about 15 minutes.
Tips:
When kneading the dough, knead the dough to the fully expanded stage. The temperature of each oven is different. Pay attention to the degree of coloring of the bread during the baking process. If the color is too dark, you can put a piece of tin foil on the surface of the bread to prevent over-coloring. deep.
