Olive Crisp Bread
1.
Use the post-oil method to mix and knead all the ingredients of the main ingredient into a dough. After kneading to the expansion stage, cover with plastic wrap for the first fermentation
2.
Fermentation is about 60 minutes, and the volume is twice as big. Fingers stick with flour and poke holes. The fermentation is completed without shrinking.
3.
After the dough is vented, divide it into 8 equal parts and let it relax for 10 minutes. Then take a small dough, roll it out into an oval shape and shape it into an olive shape, then carry out the second fermentation and cover with plastic wrap for about 30 minutes
4.
At this time, you can start to make the surface meringue. After the butter (30g) in the auxiliary material is softened in the greenhouse, add 20g of powdered sugar in the auxiliary material, and use an electric whisk to make it fluffy.
5.
Sift in 12g low-gluten flour, stir evenly with a rubber spatula (forgot to shoot sorry), then put it in a piping bag and set aside for later use
6.
Brush the dough with a layer of egg liquid evenly
7.
Use a piping bag to squeeze the batter you just made on top as you like
8.
Put it in the preheated oven, heat up to 190°C, lower the heat to 180°C, bake for about 18 minutes, and let it cool before serving.
Tips:
If you don’t have a bread machine at home and you are too lazy to knead it with your hands, you can try to use a whisk to knead the dough. Anyway, it took me more than 20 minutes.
