Japanese Sweet Bread
1.
Prepare all ingredients
2.
Mix the Chinese ingredients into a dough
3.
Put it in the refrigerator and ferment to 3~4 times the size, the inside is honeycomb.
4.
Put the main ingredients except butter and the medium dough into the bread machine, and mix the noodles
5.
After the end, add softened butter and knead the dough again
6.
The kneaded dough can hold out a transparent and firm film
7.
After finishing the rounds, put them in the refrigerator overnight and ferment to 2.5 times the size
8.
After taking out the exhaust, divide into 6 equal parts, rub the round cover film to relax for about 15 minutes
9.
Take a dough and roll it into a long tongue shape, and fold it up and down to the middle
10.
After turning, roll out into a rectangle
11.
Roll up from top to bottom, and then cover the film to relax for about 10 minutes
12.
Take one side and roll it into a tongue shape
13.
Roll from top to bottom into a roll, and put all the rolls into the toast box
14.
Ferment to 8-9 minutes full, take out the brushed egg liquid
15.
Put it into the lower layer of the preheated oven: 180 degrees, up and down fire, bake for about 40 to 45 minutes
16.
Bake until it is colored and cover with tin foil to prevent the surface from sticking
Tips:
1. This recipe can be made: two standard 450g toast box bread
2. The medium-type dough needs to be fermented to 3-4 times larger, the dough has a sour taste, and the inside is honeycomb, which is easy to break when pulled gently
3. After the main dough is kneaded, it can also be fermented directly to twice its size. I use segmented operations to save time. The longer the fermentation, the softer the bread, the better.
4. The baking temperature and time are for reference only, please refer to your own oven for details
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