Heidi Bread, Challenge Your Imagination
1.
Add all the ingredients in the main ingredient except butter into the noodle bucket of the cook machine. Turn on the cook machine to knead for 10 minutes.
2.
After the first program is over, check the dough, you can pull out the coarse film
3.
Add the softened butter in the main ingredient and continue to knead the dough for 7 minutes at 2 stop
4.
Check the dough after the program is over, you can pull out a thick and elastic film
5.
Take out the dough and knead it round, put it in a dry container, keep it fresh, and ferment at room temperature.
6.
The dough is fermented to 2 times its size, and it can be slightly retracted after poking the hole. It takes about 60 minutes
7.
The dough is fermented to 2 times its size, and it can be slightly retracted after poking the hole. It takes about 60 minutes
8.
Then divide 12 small doughs into 24 equal parts
9.
Make rounds separately, then place 2 parts into a group of molds in the round grid
10.
Cover with plastic wrap and leave it in the oven at 38° to ferment to almost 2 times its size. It takes about 25 minutes
11.
Sift a thin layer of high powder on the surface after taking it out
12.
12. Put it in the middle of the preheated oven, 200 degrees, and bake for 10 minutes.
Tips:
1. If the oven has no fermentation function, a bowl of hot water can be placed in the oven when the oven is turned off. The oven is closed and no program is turned on to create a warm and humid environment.
2. The water absorption of flour is different, so the amount of liquid should be adjusted appropriately
3. The oven temperature and baking time are for reference only, and appropriate adjustments should be made according to your own oven
4. The second heating time should not be too long, the dough will be over-fermented and it will burst after baking
5. The cook machine is Shanghao's KA-1000, and the mold is a 12-connected round film made by Xuechu
