1. The raw materials of the middle kind of dough: bread flour, high sugar-tolerant yeast.
2. After mixing the high-sugar-tolerant yeast and water, pour it into the bread flour, stir evenly and put it in the refrigerator to ferment for 10 hours.
3. The raw materials of the main dough: medium type dough, bread flour, sugar, eggs, milk powder, salt, olive oil.
4. Pour the middle-species dough, bread flour, eggs, sugar, and milk powder into the bread bucket to start the kneading program.
5. When the dough is formed, add salt and continue mixing.
6. The dough becomes soft and smooth. When the film can be pulled out, add olive oil to continue mixing the dough and let the dough and oil fully blend.
7. The reconciled dough is taken out of the bread bucket, arranged into a circle by hand, and put in a pot covered with plastic wrap to ferment at room temperature.
8. When the dough expands to twice the size, press the dough with your hands, and there are obvious pits that neither shrink nor collapse, indicating that the dough has finished fermentation.
9. When the main dough is proofed, make the puff pastry. The raw materials of the pastry: low-gluten flour, milk, sugar, egg liquid, butter, baking powder.
10. After the butter has softened at room temperature, stir it evenly with a spatula, add sugar and continue to stir until it becomes white.
11. Add the egg liquid several times and mix well.
12. After mixing the low-gluten flour and baking powder evenly, add them to the butter bowl and continue to stir.
13. Finally, slowly add the milk and knead the ingredients into a dough.
14. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for later use.
15. After the fermented main dough is kneaded and exhausted, it is evenly divided into eight equal parts and kneaded into a circle.
16. Take the puff pastry out of the refrigerator and squeeze it into a round shape and divide it into eight equal portions.
17. Take out a puff pastry and press it into thinner round slices.
18. Cover the puff pastry on the small dough, hold the puff pastry and dough with your left hand, and pinch the dough crust with your right hand, wrap the pastry on the dough little by little, and wrap up half of the dough.
19. Put the finished bread dough into the mold, set the oven fermentation gear, and put a bowl of boiling water for secondary fermentation.
20. When the bread dough slowly expands to 1.5 to 2 times its size, take out the bread dough, preheat the oven to 165°C and lower the fire to 170°C. After preheating, put the bread dough in the oven and bake for 35 minutes. The surface of the bread is golden brown. Press the side of the bread with your hand, it can rebound quickly, the bread is baked, just take it out and let it cool.
21. Finished product.
22. Finished product.
23. Finished product.
Tips:1. The water absorption of bread flour is different, please add the amount of liquid according to the characteristics of your own bread flour.
2. The oven temperature and time settings are adjusted according to the characteristics of the oven.
3. The medium kind of dough needs to be kept in the refrigerator and fermented for about 10 hours. I kneaded the dough the first night and took it out the next morning.
4. When making the main dough, you can use butter or corn oil instead of olive oil.
5. While waiting for the main dough to ferment, you can make the pastry and put it in the refrigerator for later use.
6. The mold I use is relatively thick, so the temperature is set to be small for upper heat and higher for lower heat.
7. After the bread is colored, watch it to prevent the bread from overheating.
