1. Prepare the ingredients needed to make bread, wrap them in butter and prepare separately, not in the dough ingredients.
2. Wrap in butter and soften at room temperature, put it in a fresh-keeping bag, roll it out into a rectangular shape, and put it in the refrigerator for later use.
3. Pour the bread ingredients into a large basin.
4. Stir evenly until there is no dry powder.
5. Move it to the silicone mat and start to knead the dough and make it into a smooth dough. The dough is just fine, without kneading to the expanded state.
6. Put the dough in a basin, cover with plastic wrap, and put it in the upper layer of the refrigerator to ferment for 8 hours at low temperature.
7. The fermented dough has become 2-2.5 times the size.
8. The fermented dough is vented, and then the dough is rolled into a large noodle, about 3 times the size of the butter.
9. Fold up the left side of the dough, then fold up the right side, and place it horizontally
10. Wrap it with plastic wrap and put it in the refrigerator for 15 minutes. Repeat steps 8-10, 3 times in total.
11. Take out the prepared lasagna for the last time and roll it out into a rectangle.
12. Use a knife to cut out strips of equal width on the long side of the dough.
13. Take out a long strip, roll it up from one end, and place it in a paper cup holder. As shown in the picture, the finished product is the middle-high Baumkuchen bread.
14. As shown in the picture, the bread that comes out will be relatively flat and chubby.
15. The finished bread embryos are sent to the oven for selection function and fermented for 20 minutes. Then brush a layer of whole egg liquid, and then choose to bake at 165 degrees, 20-25 minutes.
16. Come out of the oven, let it cool, and it will be soft after breaking.
17. Finished picture
18. Finished picture
Tips:When you roll the rolls, you can sprinkle with coarse granulated sugar, the effect will be better, I don't have it here, so I didn't put it.
