Delicious and Fashionable Bread [spindle-shaped Sugar Butter Meal Bag]

Name: Delicious and Fashionable Bread [spindle-shaped Sugar Butter Meal Bag]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 12.5g White sugar; 5g salt; 5g Skimmed milk powder; 2.5g Instant dry yeast; 10g butter; 10g (substitute with butter) Shortening; 195g (reduced to 170g) Plain Water; 60g Caster sugar

by coffee. Mocha

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The recipe for this meal bag comes from "The Bread Baking Textbook That Never Fails"
The original author described it as "the delicious butter that penetrates into the bread and the sweet taste of sugar complement each other, forming a delicious and delicious fashion meal package"
Yes, yes, a stylish breakfast bag that is amazing and delicious. It is highly recommended for lovers of sweets. It must be made for four at a time, it is not enough for a spike~~"

Ingredients

250g High-gluten Flour
12.5g White Sugar

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5g Salt

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5g Skimmed Milk Powder
2.5g Instant Dry Yeast
10g Butter

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10g (substitute with butter) Shortening
195g (reduced to 170g) Plain Water
60g Caster Sugar

Delicious and Fashionable Bread [spindle-shaped Sugar Butter Meal Bag]

1. Add all ingredients except butter into the bucket of the bread machine.

2. Select the kneading program for 20 minutes; add butter and continue the kneading program for 20 minutes.

3. Adjust the dough to a round shape and put it in the basin for basic proofing.

4. The temperature is 30 degrees, and the proof is 60 minutes.

5. Take the dough out, ventilate, divide into 4 portions, and let stand for 20 minutes.

6. Press the dough with the palm of your hand to remove the gas.

7. With the smooth side of the dough facing down, fold the far end of the dough into the middle one third.

8. Fold the edges and corners on the left and right sides of the folded dough toward the middle, and press to make it adhere tightly to the dough.

9. Fold the dough in half. Press the half-folded end with the base of your palm to close the joint; gently press down on the dough while rolling it. Adjust the shape of the dough so that it becomes thicker in the middle and thinner at the ends.