Margarita Bread
1.
Prepare ingredients: 280 grams of high-gluten flour, 2 grams of dry yeast, 190 grams of water, 10 grams of butter, 5 grams of salt, and an appropriate amount of black sesame seeds.
2.
Pour the high-gluten flour, dry yeast, and water into the baker's machine, stir evenly at low speed, and continue to knead until the gluten is formed.
3.
Add butter and salt that have softened at room temperature into the mixing bucket, and continue to knead until the expansion stage.
4.
Knead the dough until it is smooth and ferment at room temperature to 2 times its size. The first fermentation is complete.
5.
Take the fermented dough, squeeze out the air in the dough, and divide a small dough of about 30 grams;
6.
Flatten and exhaust the dough, knead it into a smooth dough, dry it with flour, press the mark on the dough with the back of a knife, and divide it evenly into 8 equal parts.
7.
The small dough is vented, rounded, dipped in black sesame seeds, dipped in some water, so that the black sesame seeds evenly stick to the dough.
8.
Dip the dough with black sesame seeds and place it in the middle of the dough to make a stamen;
9.
Put silicone oil paper on the baking tray, put it in the baking tray, and carry out the second fermentation.
10.
The dough is well fermented. Preheat the oven at 200 degrees Celsius and heat for 30 minutes. Put it in the middle layer, and it will come out when it is cooked. The outer skin is hard and fragrant, and the inside is soft.
Tips:
1. High-gluten flour chooses the bread made of Arowana not to collapse, it is soft and delicious, and it is delicious. 2. Each oven is different, the temperature and time are slightly different. 3. In winter, the dough can be fermented in the oven to use the fermentation function.
