Row Pack
by Pomegranate tree 2008
Favorite
Difficulty
Normal
Time
2h
Serving
2
It's delicious, soft and brushed. "
1. This time the arranging method uses the middle seed method. The middle seed method requires kneading the middle seed dough one day in advance, and then storing it in the refrigerator, using low temperature and slow fermentation. The bread made in this way is slowly aging, super soft, and super soft. good to eat. First put all the materials of the medium dough (except butter) into the bread machine.
2. After kneading into a dough, put the butter together and knead it together for about 15 minutes. Put the dough in a plastic bag, seal it, and refrigerate it for 18 hours.
3. Tear the fermented medium dough into small pieces, then add the main dough materials and put them into the bread machine to knead into a smooth dough, pull the dough apart, and a large film can appear, that's it.
4. Take out the dough and relax it for 15 minutes, and then vent it. That is, roll it flat with your hands or a rolling pin, expel the air in the dough, and then divide it into 5 equal parts and round it.
5. Take out one portion and use a rolling pin to roll it into an oval dough sheet that is about the length of the mold, and press it down with your hands.
6. Roll up from top to bottom. When rolling, the middle is slightly thicker and the ends are slightly thinner.
7. Finally, close the bottom, pinch it tightly with your hands, and put it in a non-stick baking pan.
8. Put the baking tray in the oven, put a bowl of hot water underneath, close the door for the second fermentation, and send to twice the original size.
9. Cut two pieces of oiled paper, the width is about 1/5 of the length of the bread, and place them on the fermented bread.
10. Sift in a layer of flour with a flour sieve, and then gently remove the greased paper.
11. Preheat the oven, 175 degrees, upper and lower fire, middle layer, bake for about 25 minutes, after the oven is released, let it cool.
