Muyu Flower Bread

Name: Muyu Flower Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 260g Flour; 40g Low-gluten flour; 170g milk; 30g Egg white; 25g Caster sugar; 3g yeast; 2g salt; 20g butter; 50g ketchup; Some Muyu Flower

by Hua Qing Rouyi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Muyuhua, a very romantic name. It is processed from the more precious deep-sea bonito. The bonito that has been roasted and dried for many times is cut into thin slices and stored in a vacuum or filled with nitrogen for use. Without any additives, it is a natural seasoning and rich in nutrition. In Japanese cuisine, you can taste the special delicacy of katsuobushi, from cold salads, soups, hand-rolled ingredients to making various sauces. Muyu flower soup is an indispensable ingredient for cooking Japanese food, just as important as chicken soup for Chinese food and beef soup for western food. Sprinkle the muyu flower directly on the bread, you can taste the unique aroma of the muyu flower, and when the muyu flower is exposed to the heat, it will dance lightly, which is a double enjoyment of taste and vision!

Muyu Flower Bread

1. Prepare the required materials;

2. Mix the bread flour, low flour, milk, egg white, fine sugar, yeast, and salt together, stir well, refrigerate for 30 minutes;

3. Take out the dough and knead until the surface is smooth, and a thicker film can be pulled out;

4. Add butter

5. Continue to knead the dough until it reaches the expansion stage;

6. Arrange the dough and leave it in a warm place for fermentation;

7. After the dough has grown twice, the fermentation is over;

8. Exhaust the dough and divide it into 8 small doughs of uniform size, round and relax for 15 minutes;

9. Roll the loosened dough into a round shape;

10. After turning it over, thin the bottom edge and roll it into an olive shape from top to bottom;

11. Put it in the oven, select the fermentation function, and carry out the second fermentation;

12. When the bread grows 1.5 times, after the fermentation ends;

13. Put it into the lower layer of the oven preheated to 180 degrees, timing for 25 minutes;

14. Brush with tomato sauce after baking;

15. Sprinkle with wooden fish flowers;

16. You can taste it straight away.

Tips:
1. In order to reduce calorie intake, I used tomato sauce, if you like salad dressing, you can also change it;
2. The water absorption of different flours is different, so milk should be controlled appropriately;
3. The temperature and time of the oven can be flexibly controlled according to the performance of the oven.