1. Mix the medium dough materials well in advance, cover them and put them in the refrigerator overnight. On the second day, cut small pieces of the medium kind of dough into the mixing bucket, and add other ingredients except butter and salt to the main dough for kneading.
2. Knead the dough until it is smooth and add butter. Knead at low level until the butter is absorbed, then turn to level 3 for kneading.
3. Finally, salt is added and the dough is kneaded to the expansion stage.
4. The dough has good stretchability and is in the form of a very fine film.
5. Put the dough in an airtight box, put it in the refrigerator and let it rest for 30 minutes.
6. Take out the loosened dough, divide it into about 60g each, roll it into a cylindrical shape, cover and proof for 15 minutes.
7. Take a portion of the dough that has been awake, roll it out into a strip, pat the surrounding bubbles, and then turn it over.
8. Roll the dough pieces from the upper and lower ends to the middle of the dough respectively, and then turn them over and arrange them on the baking tray.
9. Make all the dough, a total of 4 baking pans.
10. Cass CF-100A fermentation box, set the temperature to 28 degrees, humidity 70%, add water to the bottom water tray to humidify, and put the dough into the basic fermentation to about 2 times the size.
11. Sift a thin layer of flour on the surface of the fermented dough, and cut a shallow "X" cut in the middle with a sharp knife.
12. The COUSS electric oven CO-960S is preheated by 150 degrees in advance. After the preheating is completed, 4 trays of dough are put into the oven and bake for about 25 minutes.
13. After baking, the bread is immediately out of the oven, and it can be demoulded to the grid to cool down.
Tips:1. When making medium-grade dough, mix the ingredients evenly, put it in the refrigerator overnight, about 17 hours.
2. The dough is made by the middle method. After the dough is kneaded, it is directly shaped for secondary fermentation, which saves a lot of production time, but the finished bread tastes equally good!
3. There is no water for the liquid part of the dough material, all milk is used. The baked bread milk is full of fragrance and tastes very good. It is made by cold storage method, which delays the aging speed of the bread, and it is still very soft after a few days.
4. The time of baking temperature is only for the CO-960S hot-air oven, which is for reference only. Please adjust it according to the temperature performance of each oven.
