1. Medium-type dough: 210 grams of high-gluten flour, 3 grams of yeast, 130 grams of milk, 15 grams of sugar, mix and knead the dough into a smooth dough. I knead the medium-type dough at night, cover it, and leave it in the refrigerator to ferment overnight. (Over 17 hours).
2. The next morning, take out the medium dough, use scissors ✂ to cut into small pieces and mix with all the ingredients of the main dough (except butter), knead the dough with a bread machine, add butter and continue kneading after 12 minutes.
3. After 3 kneading steps in a bread machine, there is a glove film.
4. After kneading the dough, put the bread machine to ferment the dough for 3 hours, and the dough will ferment to 2-3 times its size.
5. After the dough is exhausted, divide it into 9 equal parts, each 62 grams, and let the plastic wrap with a round lid to relax for 20 minutes.
6. Roll the loose dough into a strip shape, fold both sides in half, roll out, and roll the upper and lower sides toward the middle to form a complete shape.
7. Put it into the baking tray and put it in the oven for one hour of secondary fermentation. Put a bowl of 100 degrees hot water under the baking tray to moisturize. Don't turn on the oven at this step. After the fermentation is complete, cut out the pattern with scissors and sift the high-gluten flour.
8. Preheat the oven in advance, bake the middle layer at 180 degrees for 20 minutes, cover with tin foil, and bake for another 10 minutes at 160 degrees.
9. It's out.
10. Soft bread, delicious taste.
11. You can also brush with honey and sieve with powdered sugar when you eat it.
Tips:For the bread machine I used Dongling, the glove film was kneaded for 30 minutes.
It can be fermented for 17 hours to 48 hours.
The water absorption of flour is impassable, and 10 grams of milk can be reserved for adjustment.
The baking temperature and time are subject to the condition of your own oven. Observe the coloring and cover with tin foil.
