Garland Bread
1.
Use the post-oil method to knead the dough, that is, except for the butter, pour all the raw materials into the bread machine at one time, and use the post-oil method to knead the dough. Pour in the order of sugar, salt, yeast, milk, water, etc., that is, dry powder first, then liquid, and sugar, yeast, salt, and liquid are placed in the four corners respectively, which is conducive to the full absorption of yeast by the flour and smooth fermentation.
2.
Knead out the flour to the fully expanded state, that is, knead out the glove film. Cover the bread maker, seal and ferment for about 40 minutes. The dough will expand twice. Dip your fingers with flour and poke a hole in the center. The hole will not retract, and it will be completed in one shot.
3.
After the dough has been vented and shaped, it is divided into 10 spheres for about 38 grams and about 19 grams for a total of 20 spheres. Put them into 8-inch and 6-inch round cake molds. The molds should be oiled and brushed in advance. Oil is good for demoulding.
4.
It is sealed and fermented in a warm and humid place for about 30 minutes. I put it in a foam box, and put a pot of hot water in it, sealed and fermented, and the effect is good.
5.
Ferment until the dough swells twice as large, press gently with your fingers on the skin to rebound, and the second round is complete.
6.
The surface of the bread dough is brushed with a layer of egg liquid. I used egg yolk and water to brush the color brightly and evenly.
7.
The crust of the bread dough is sprinkled with white sesame seeds, and the white sesame seeds need to be cooked in advance.
8.
Set the oven at 180 degrees and lower the heat at 160 degrees. Bake the middle layer for about 30 minutes. After baking for about 20 minutes, the skin should be covered with tin foil in time to continue baking. The baking time should be sufficient to taste good and demould.
9.
The baked bread is beaten and vibrated a few times after it is out of the oven to shake out the heat inside, which is good for demoulding. The baked bread has a golden and oily surface, fluffy and soft, with a fragrant fragrance.
10.
After the bread is out of the oven and vibrated, it should be demoulded and let cool in time. With a light touch, the bread can be completely demoulded easily. It can be seen from the demoulded bread that the color on all sides is even, so that the bread has sufficient baking temperature. If it is not easy to demold, it usually means that the baking time is not enough, the mold has not been baked around, and the mold is stuck. In this case, you can return to the oven and bake for a few minutes before demolding.
11.
The aroma of wheat is very rich, and you can taste a slight sweetness when chewing, soft and delicate, sweet and delicious.
Tips:
1. The water absorption of different flours is different. It is better to reserve 10 grams of liquid for adjustment when kneading.
2. Different oven temperature settings are different, please refer to your own oven.
3. Every step is based on the state of the bread, and zero failures can be achieved.
