Reticulated Jam Sandwich Bread
1.
Put flour, salt, sugar, milk powder, yeast and other dry materials in the mixing bucket
2.
Mix with a stirring hook
3.
Add wet materials such as egg liquid and milk
4.
Knead into a dough, add butter when you can pull out a thicker film
5.
Continue to stir until you can pull out a thin film that is not easily broken
6.
Prove the dough after kneading
7.
Ferment to twice the size, just dip your hands in flour and poke holes without shrinking or collapsing
8.
Pour out the dough and gently press to exhaust
9.
Divide equally into quarters and round and relax for 15 minutes
10.
Take a portion of the dough and roll it into an 8-inch round mold
11.
Spread jam
12.
The second dough is also rolled into a circle
13.
Spread jam
14.
Overlap the three doughs
15.
Roll the fourth dough into a tongue shape
16.
Carving the pattern is much more convenient if you have a garland hob. I don’t have one, so I just use an ordinary fruit knife. The technique is not very good.
17.
Stretch the dough to cover the bread body, close the edges
18.
Put it into an 8-inch round mold for two shots
19.
It can be put into the oven when the second shot is made. Put a cup of warm water in the oven to increase the humidity
20.
Brush a little egg liquid on the net after fermentation
21.
Preheat the oven 180 degrees in advance, and bake the lower and upper fires for 20 minutes
22.
Pour out and cool after being out of the oven
Tips:
1. Please adjust the baking temperature and time according to your own oven.
2. It is best to use a non-stick mold to bake, if not, you need to apply butter in the mold to prevent sticking.
