Mayonnaise Crisp Bread
1.
First make hot seed dough: prepare the materials for hot seed dough
2.
Add butter to milk and boil until boiling
3.
Turn off the heat and pour in the sugar and high-gluten flour, mix well and form a dough
4.
After the dough is allowed to cool, the surface is greased, covered with plastic wrap, and kept in the refrigerator for 18-24 hours
5.
Let's make the crispy noodles: weigh the required materials
6.
The butter is softened to be softer than it needs to be beaten. It's close to the melted state, but don't melt completely, add sugar and stir evenly
7.
Pour in low-gluten flour and mix well
8.
Gently rub it into small particles with your hands
9.
Making mayonnaise: add sugar to the egg yolk and stir well
10.
Add low-gluten flour and stir until smooth and no particles
11.
Add a little bit of boiled milk and keep stirring
12.
Sieved
13.
Keep stirring while heating, be sure to use the smallest fire, heat until it becomes thick and heavy
14.
Just let it cool, and stir evenly when used
15.
Make the main dough: refrigerate the hot seed dough for 20 hours, take it out to room temperature, and weigh the main dough materials
16.
The flour in the main dough is evenly mixed
17.
Tear the hot seed dough and add it to the flour and mix well
18.
Add the whole egg liquid and milk and knead it to the expansion stage, and then the base will ferment to 2-3 times the size
19.
The fermented dough is gently squeezed out of gas and divided into small doughs of about 60g, covered with plastic wrap, and awake for 15 minutes
20.
After waking up, the small dough is smoothly kneaded and rolled into an oval cake
21.
Turn the dough over and roll up from bottom to top, pinch on both sides to shape
22.
Coat a layer of whole egg liquid on the surface and evenly dip the freshly made crumbs and gently compact the crumbs by hand
23.
Put it in the middle of the oven, put a large bowl of boiling water in the lower layer, and use the fermentation function to increase it to twice the size
24.
Put it in the middle of the preheated oven, 180 degrees for 15 minutes. During the coloring of the bread, you can cover it with tin foil to avoid over-coloring
25.
Squeeze the freshly made mayonnaise and garnish with your favorite fruit, can't wait to take a bite. How is it very soft and attractive? Hehe.
Tips:
You can put the mayonnaise in the refrigerator if you can't finish it, and use it up as soon as possible. It can be used to spread toast and the taste is really amazing. You can freeze the crumbs if you don’t use them up and use them when you make bread next time.
