1. Ingredients: 140 grams of high-gluten flour, 80 grams of water, 20 grams of fine sugar, 15 grams of butter, 10 grams of egg liquid, 1/4 teaspoon of salt, 1 teaspoon of dry yeast, 1 teaspoon of milk powder, appropriate amount of homemade mulberry jam, A piece of meringue dough
2. Pour the dough ingredients except the butter into the basin, stir into a slightly smooth dough, add the butter, and stir until the film comes out.
3. Put in a large bowl, cover with plastic wrap, and ferment to double size
4. Take out the fermented dough, vent it, round it, cover it with plastic wrap and relax it for 15 minutes, roll it out into a rectangle, smear it with mulberry jam, and roll it into a strip.
5. Close down, cut into 6 sections, put the incision upwards into a paper mold, and finally ferment for about 40 minutes, until it doubles in size. Shave the puff pastry dough into crumbs for later use
6. Sprinkle the planed crumbs on the surface of the bread, put it in the oven, in the middle layer, fire up and down at 180 degrees, bake for about 15 minutes, and the surface will be golden.
Tips:In fact, it can be baked directly on the baking tray without using paper molds.
Without sprinkling crumbs, the mulberry paste can be seen more clearly.
The jam can be changed arbitrarily and the dosage is arbitrary.
