Melaleuca Shredded Bag
1.
Mix other materials except butter and the middle layer, knead into a smooth dough, then add 10g of butter, continue to knead until the expansion stage, that is, a thicker film can be pulled out. Then put the dough in a warm and moist place to ferment to twice its original volume;
2.
Take out the fermented dough and roll it out to exhaust;
3.
Divide into 8 small doughs, round and relax for 15 minutes. During the relaxation period, the butter used for the interlayer can be heated to melt;
4.
Take a small loose dough and roll it out into an oval sheet;
5.
Brush a thin layer of butter on the dough;
6.
Stack 4 pieces of dough in a group;
7.
Roll into a cylindrical shape according to the long side;
8.
Cut off both ends of the cylinder and try to be the same length as possible;
9.
Then divide the remaining part into 4 parts, basically the same size;
10.
Apply a layer of butter to the inside of the 8-inch round mold (melt the butter used for the interlayer and brush a layer). Place the cut parts at both ends in the middle of the mold;
11.
Place the remaining dough in a circle, paying attention to the cut side facing up, and then place it in a warm place for secondary fermentation;
12.
About 40 minutes, the volume of the dough increases to about 1.5 times, and the second round is over;
13.
Preheat the oven 180 degrees in advance. After preheating, put the mold into the oven, and bake for about 20 minutes at the middle and lower level, 175 degrees, up and down. After baking, immediately take out the mold, remove the mold while it is hot, and brush a layer of butter on the surface of the bread;
14.
Place the bread on a drying net to cool, and when it is not hot to room temperature, it can be sealed and stored.
Tips:
1. The egg content of this dough is relatively large, so the finished egg is rich in fragrance and yellowish in color;
2. When rolling out the small dough into an oval shape, roll it out as long and thin as possible, but don't go to extremes, so as not to break the dough when it is taken off the chopping board;
3. There is no need to brush too much butter in the middle of the dough, try to ensure that every place is brushed. In addition, the butter can also be replaced with coconut filling or jam, which will bring different flavors;
4. The specific fermentation and baking time should be adjusted according to the actual situation. After the first shot is over, the finger should be soaked in dry powder to poke the hole, it should not retract or collapse. Be careful not to send too much in the second serve;
5. If you don't want to apply butter after baking, you can also brush a thin layer of egg liquid on the surface of the bread before baking, which can also help color and increase the fragrance. After the bread is baked, it should be released from the oven immediately, and it can be sealed and stored on the air-drying net until it is not hot. This can prevent shrinkage and keep the bread as soft as possible.
