1. Prepare the materials used.
2. Add the dough materials except butter and salt into the mixing bucket of the chef's machine, turn on the low gear to form a dough, and then turn to the medium speed to knead.
3. After kneading the dough to a smoother state, add softened butter, knead at low speed until the butter is absorbed, and then turn to medium-speed kneading.
4. After the butter is fused, add salt and knead the dough at medium speed.
5. Knead the dough until it has good stretchability, and you can pull out a thin film.
6. Round the dough, put it in a baking tray, and pat it flat.
7. CF-100A fermentation box, select a temperature of 28 degrees, a humidity of 70%, and a time of 60 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the basic fermentation to about 2 times the size.
8. Take out the fermented dough and vent it slightly, divide it into about 50g, and let it relax for 15 minutes after being rounded.
9. Press the loosened dough into an oval shape, turn it over and lay it horizontally, fold inward from both sides of one end, knead it into a drop shape after turning it over, and let it rest for 15 minutes.
10. Roll out the loosened dough, turn it over, and smear an appropriate amount of softened salted butter.
11. Roll up from top to bottom, close the mouth down and press it into the baking tray. Make 6 layers of dough.
12. CF-100A fermentation box, select temperature 28 degrees, humidity 70%, time 60 minutes, add water to the bottom water tray to humidify, after the preheating is completed, the dough is put into the second fermentation to about 1.5 times the size.
13. Brush the surface of the fermented dough with egg liquid, and put a small amount of sea salt in the middle.
14. COUSS CO-960S commercial hot-air electric oven, preheated 150 degrees in advance, put 4 layers of bakeware at the same time, bake for about 25 minutes.
15. COUSS CO-960M electric oven, select the hot air mode, preheat it 180 degrees in advance, put it in two baking trays at intervals, and bake for about 20 minutes.
16. After baking, the bread is immediately out of the oven. After shaking, take it out of the baking tray and place it on the wire rack to let cool.
17. Finished product.
Tips:1. Due to the difference in water absorption of flour, please do not add liquid materials all at once, please increase or decrease according to the state of the dough.
2. The above formula is the amount of 6-layer baking pan, 100L fermentation box 6-layer fermentation at the same time, 2 ovens are baked at the same time, and the efficiency is very high. A small amount of salt bread recipe (10 pieces can be made): 180g high-gluten flour, 60g low-gluten flour, 3g yeast, 15g sugar, 30g whole egg liquid, ice water ±120g, light cream 30g, butter 15g, salt 4g,
3. Put a thin layer of butter on the dough, don't wipe the part near the sharp point, so as not to pinch the interface tightly.
4. The temperature of the final fermentation should not be too high, otherwise the sandwiched butter will melt too much.
5. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
6. The salty butter that has been rolled in penetrates during baking, and the bottom of the bread will be crispy, and the internal tissue will also form holes of different sizes according to the amount of butter that is rolled in, which is soft and tough.
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