Japanese Sweet Bread-chinese Method

Japanese Sweet Bread-chinese Method

1. Prepare all ingredients

2. Lightly knead the Chinese materials into a ball

3. Fermented at low temperature to 3~4 times the size, the inside is honeycomb

4. Put the medium dough and the main ingredients except butter into the bread machine, and start the kneading program

5. After the end, add the softened butter cubes and knead the dough again

6. The kneaded dough has a good film effect

7. After rounding, refrigerate overnight and ferment to 2.5 times its 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

17. After the surface is golden, take it out and bake it on the net, let it cool, and slice it when you eat

18. The drawing effect is also good.

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 be fermented directly to twice its size. I use segmentation to save time. The longer the fermentation, the softer the bread will taste.
4. The baking temperature and time are for reference only, please refer to your own oven for details