Old-fashioned Sweet Bread
1.
Middle-seed ingredients: 105 grams of high-gluten flour, 45 grams of low-gluten flour, 12 grams of caster sugar, 3 grams of dry yeast, 115 grams of water
2.
Pour the middle-seed ingredients into the bread machine.
3.
Start the kneading function, and it will take about 10 minutes to make a group and it will be OK. Set up the fermentation function.
4.
Fermented to 4 times the size, the surface is relatively flat, the inside is in a honeycomb state, and the middle is slightly sunken. The bread is fermented for about 1 hour.
5.
The main dough ingredients prepared in advance: 105 grams of high-gluten flour, 45 grams of low-gluten flour, 40 grams of caster sugar, 2 grams of salt, 12 grams of milk powder, 40 grams of egg liquid, 30 grams of water, and 30 grams of butter
6.
Pour all the main dough materials into the bucket of the bread machine. Turn on the kneading function together with the medium type dough.
7.
And until the dough is smoother
8.
Pause the kneading function, use scissors to cut a shallowly on the surface of the dough, and then start the kneading function, when the dough is smooth, repeat the next step. Helps to release the film faster. note! Be sure to suspend the kneading function, and then use scissors to make a shallow cut on the surface of the dough. Remember to make a shallow cut. If the cut is too deep, scratching the bread bucket will not be worth the loss.
9.
For about 10 minutes, apply an appropriate amount of oil by hand, take a small piece of dough to try to open a thicker film, and add butter.
10.
When the dough is hard to knead, pause the kneading function, use scissors to cut a few times on the surface of the dough, and then start the kneading function. Repeat two or three times.
11.
Every 20 minutes or so. Take a piece of dough and try to pull a thinner membrane, the glove membrane is full of bubbles. It is ready to ferment
12.
Set up the fermentation function and ferment to double the size. Dip a little flour with your fingers and poke a hole on the surface of the dough. If it does not shrink or collapse, it means it has been fermented.
13.
Take out the dough and divide it into 6 equal parts after lightly venting. The number of divisions should not be too many, so as not to damage the organization of the dough. Probably just fine. Slightly rounded.
14.
Immediately roll the dough one by one into strips, about 50 cm in length, and customize it.
Butt the two ends of the dough, hold the half-folded place with your left hand, and twist the dough to the opposite side with your right hand.
As shown in the figure, pass the tail end through the circle at the half-fold and close it downward.
15.
Turn on the fermentation function in the oven, spray water or put in a bowl of hot water to create a moist fermentation environment. The second serve is twice as big.
16.
Take out and brush with the whole egg liquid, and make two flavors, one is baked with honey and the other is coconut.
Preheat the oven up and down to 180 degrees.
17.
Turn 170 degrees and bake the middle layer for 25 to 30 minutes. Bake the color to your liking, and you can cover it with tin foil to prevent the color from becoming darker.
18.
Take 10 grams of honey and add 10 drinking water to prepare for use. This is wolfberry honey soaked in dewdrops.
19.
Brush the honey immediately after baking and repeat it twice for good results. I like this very much. Pay attention to the fermentation step and it's OK. The bread made is big, explosive, well drawn, and soft cotton.
Tips:
note! Be sure to suspend the kneading function, and then use scissors to make a shallow cut on the surface of the dough. Remember to make a shallow cut. If the cut is too deep, scratching the bread bucket will not be worth the loss.
