#静置滚面法#flower Row Package

#静置滚面法#flower Row Package

1. Add bread flour, sugar, and salt to the basin.

2. Stir, dig a hole in the flour, add egg and milk.

3. Knead the dough for about ten minutes, close the lid, and put the dough in the refrigerator to chill. I knead the noodles before work in the morning.

4. Go home from get off work, take out the refrigerated dough and knead it again, it has become very smooth.

5. Take a piece of dough and inspect it. It can be seen that the dough after standing still has a certain degree of ductility, and a thick film can be pulled out, with uneven film thickness.

6. Weigh 4 grams of yeast and dissolve it with a little warm water.

7. Pour the yeast liquid into the dough.

8. Knead all the yeast into the dough and knead evenly.

9. Add the softened butter and continue to knead the dough.

10. About 10 minutes, all the butter is kneaded into the dough, and the dough becomes smoother and softer.

11. Checking the dough, you can pull out the film, but it breaks easily. This kind of dough cannot be used for toast. It is perfectly fine for ordinary sweet bread.

12. Place the dough in a warm place to ferment to 1.5-2 times its original size. After the dough has been developed, poke a hole with your fingers, the hole does not shrink, and the dough does not collapse.

13. The finished dough is vented and divided into 8 portions.

14. Knead round one by one, cover with plastic wrap or damp cloth and relax for 15 minutes.

15. Take a loose dough and roll it into an oval shape.

16. Turn it over and thin the bottom edge, as shown in the picture. Spread an appropriate amount of peanut butter on the left and right sides, leaving a gap in the middle.

17. Roll up from top to bottom.

18. Squeeze tightly.

19. Cut it in half in the middle, about where the peanut butter is not spread.

20. Cut the side down and dip it in water.

21. Dip another layer of white sesame seeds.

22. The bottom is dipped in white sesame seeds.

23. Spread a layer of softened butter on the bottom and sides of the 8-inch live cake mold.

24. Arrange the raw bread embryos one by one into the mold, and put them in a warm place for final fermentation.

25. During the fermentation period, prepare the crumbs: low powder and powdered sugar, add butter, cut into small cubes, and knead into granules by hand.

26. The last fermented bread.

27. Brush the surface with egg wash.

28. Sprinkle crispy loose grains.

29. Set the lower and middle layer of the preheated 180 degree oven, and bake for about 30 minutes. After the surface is colored, cover with tin foil in time.

30. The toasted bread is taken out, demoulded, placed on a baking net to dry to lukewarm temperature, and can be sealed and stored.

31. The bread is very soft.

32. The bottom is golden brown and crispy, with a dense layer of sesame seeds.

33. When you break it apart, the peanut aroma is tangy, and you can't help but take a bite. It's delicious and bursting.

Tips:

If you don’t have a bread machine or a cook machine, and don’t know how to knead by hand, if you want to make sweet bread, you can try the static kneading method. The dough will naturally become gluten after a long period of standing.