Huakai Rich Bread
1.
Put all the ingredients except the butter into the bread machine, knead the dough for a procedure, then put in the softened butter, and continue the kneading procedure for the dough. Generally, the film will appear. If it is not there, you can knead it for a few minutes. The first fermentation is carried out directly in the bucket of the bread machine, and the time is about one hour. In the current weather, it is not necessary to heat it, just cover it at room temperature.
2.
When it is about twice as old, the first serve ends. You can use your fingers to dip the flour into the hole to test, neither immediately retracts nor collapses, just right!
3.
Take out the dough, divide it into two parts, cover with plastic wrap and let it rest for 15 minutes.
4.
When the relaxation is over, take a dough, roll it into thin slices with a rolling pin, and use a circular cup lid or mold to press out a circle.
5.
Take out a round slice and put on the filling.
6.
Fold in half and then in half, arranged in order on the inside of the pie plate.
7.
Finish the second dough one by one, don't need to line it too tightly, because there are two more rounds. For Huaxin, I wrap the filling with dough and put it directly on the center. The extra leftover material can be kneaded into dough again and rounded. I used the extra part to roll the chestnut puree, then cut it into two pieces, and put them on the baking tray.
8.
The second serving is about 40 minutes, and you can put a bowl of hot water in the oven to ferment together with the baking tray. After the second round, brush with egg mixture and preheat the oven. I don't have eggs, so I brushed milk.
9.
Zhongchen 30S oven 170 degrees for 20 minutes.
Tips:
I used a nine-inch pie plate, 300 grams of flour is extra, and the extra leftovers are the two small breads at the back. I will give you a reference in the amount. And if it is not non-stick, it should be oiled.
