Puff Pastry Dome Bread
1.
Put 130 grams of high-gluten flour, 20 grams of low-gluten flour, 20 grams of sugar, 2 yeast, 1 gram of salt, 30 grams of whole egg liquid, 30 grams of milk, 30 grams of water, and 15 grams of corn oil into the bread bucket. Turn on the dough mixing program, run for 15 minutes, and run it again.
2.
After kneading the dough, divide it into 6 portions, each about 46 grams
3.
Round the divided dough into the baking tray
4.
Power on the oven, select "fermentation" to start on the APP interface, the oven will automatically enter the fermentation stage, and the fermentation time is about 40 to 50 minutes
5.
During the fermentation of the bread, we will make the puff pastry: after the butter has softened at room temperature, add powdered sugar to beat
6.
Add 25 grams of whole egg liquid egg liquid several times in small amounts, stirring each time until it is completely absorbed before adding the next amount
7.
Sift in 30 grams of low-gluten flour, stir evenly, put it in a piping bag for later use
8.
After the bread dough is fermented, squeeze the pastry batter onto the bread in a circular motion
9.
Power on the oven, select "Puffy Dome Bread" in the APP interface to start, and the oven will automatically enter the preheating stage (upper tube temperature 170 degrees, lower tube temperature 170 degrees, preheating for 5 minutes); it can also be directly on the machine operation panel Set the upper tube temperature to 170°C and the lower tube temperature to 170°C. Preheat for 5 minutes. After the oven is preheated, put the baking tray with the bread dough into the middle of the oven, and then use the APP to make the oven enter the baking stage (the upper tube temperature is 170 degrees, the lower tube temperature is 170 degrees, and the baking is 25 minutes); it can also be directly in the machine Set on the operation panel (upper tube temperature 170 degrees, lower tube temperature 170 degrees, baking 25 minutes), when the puff pastry dome bread is golden yellow (if the bread is colored early, you need to cover the tin foil)
Tips:
1. Don’t make the pastry batter too thick or too thin. Too thick will make it difficult to squeeze, and too thin will flow directly when squeezed.
2. The temperature and time of baking need to be adjusted according to the situation of your own oven
