1. (9 ingredients below) Bread ingredients: Arowana bread wheat flour (high-gluten wheat flour) 180g, Arowana pastry wheat flour (low-gluten flour) 40g, milk 110g, white sugar 45g, butter 30g, whole egg 25 grams of liquid, 2 grams of salt, 3 grams of dry yeast Surface decoration: appropriate amount of whole egg liquid.
2. Pour all the bread into the bucket of the cook machine, the dough will form a layer of film, and it will break when you pull it. At this time, you can add butter and continue to knead to reach the expansion stage.
3. The dough kneaded by the chef's machine is kneaded by hand to form a smooth dough, put it back into the bucket of the chef's machine, covered with a damp cloth, and the first fermentation is carried out, and the fermentation is twice as large.
4. Exhaust the air from the fermented dough by hand, flatten it on the chopping board, and roll it out with a rolling pin, so that the air in the dough is pressed out as much as possible. Divide the exhausted dough into 9 parts and round each part.
5. Line the baking tray with aluminum foil, and put the bread dough evenly into the baking tray.
6. Put the baking dish into the oven, put a dish of warm water under the baking dish, and set the fermentation function. At this time, the temperature will be automatically adjusted to 38 degrees for 45 minutes.
7. To ferment the bread, fill up the entire baking pan, take it out, and brush the surface of the dough with a thin layer of egg liquid.
8. Take out the water in the oven, preheat the oven, 170 degrees, upper and lower fire, middle level, bake for 25 minutes.
9. The fluffy and delicious milk-flavored soft row bun is ready.
Tips:1. Each oven is different, the fermentation time and roasting temperature and time are slightly different. 2. This kind of bread has no fillings. If you want to eat with fillings, you can knead it again. When the bread is embryonic, it is filled with fillings.
