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1. Mix 30 grams of powdered sugar, 50 grams of low-gluten flour, and 5 grams of powdered milk. Add 40 grams of butter and knead it into fine particles by hand. It’s very convenient~)
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2. Mix the liquid and raw materials, stir evenly, ferment at room temperature for 1 hour, then put in the refrigerator to ferment for more than 17 hours
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3. After the oil method, knead the dough to the complete stage, put in an appropriate amount of black extract and knead it, and the basic fermentation will be 2 times larger.
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4. After exhausting, divide the dough into 4 equal parts, and let it rise at room temperature for 15 minutes
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5. Divide each dough into three equal parts, knead into long strips and let them stand for 10 minutes
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6. Weave them into 3 braids and place them in a warm and moist place until they are twice as large
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7. Brush the whole egg liquid on the surface of the dough, sprinkle an appropriate amount of soufflé nibs into the preheated oven at 180 degrees, and heat the middle layer up and down for 20 minutes
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Tips:The bread made with liquid seeds is still very soft after a few days, and the texture is also very fine
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