Salt Bread
1.
Prepare all raw materials (6 pieces)
2.
Put all the ingredients except butter and sweet old noodles into a larger basin
3.
After the dough is smooth, put it on the countertop and start kneading until a thicker film appears. Add sweet old noodles. Sweet old noodles are the frozen dough left over from my croissant pastry. If you don't have children's shoes, you don't need to add it. If you want to make old noodles for children’s shoes, here is how to do it. You need to prepare one day in advance: high-gluten flour: water=1:1, add 1 gram of salt, mix and ferment overnight, and use it as a kind of dough the next day. The ratio of sweet old noodles is 12 %, can increase the flavor of the finished bread
4.
After kneading, add butter and knead until the glove film appears. (Here, a medium-sized girl needs to knead for 30 minutes, how I wish to have a bread machine)
5.
Move to the basin, cover with a wet towel, and place in the fermentation tank to start fermentation, 30 degrees for 90 minutes. It can be fermented at any place of 30 degrees without fermentation tank
6.
The fermented dough is about 2.5 times the original size. Take out the dough to expel large bubbles
7.
Divide into about 40 grams of a dough, knead it round, cover with a towel and let it stand for 15 minutes
8.
Take a dough and roll it up and down into an oval shape. If it is too sticky, you can sprinkle hand powder (outside the portion)
9.
The two sides are folded in the middle to form a drop shape with a thick top and a thin bottom. After all folded, cover the towel to proof for 10 minutes
10.
Take out one of the openings and roll it up and down into a tongue shape. The upper end is as wide as possible when the roll is easy to roll.
11.
Butter it for filling
12.
Roll up from top to bottom, and press it down. After being rolled up, put it in the fermentation tank for second fermentation, 30 degrees 60 minutes
13.
Preheat the oven to 180 degrees, brush the surface of the fermented dough with egg liquid, put it in the oven, 180 degrees for 15 minutes, take out the color, and put it on a plate
Tips:
Tips:
1. The best dough structure will appear only when the dough is kneaded out of the glove film and baked;
2. After rolling up the dough should be pressed down, otherwise it will easily expand and loosen when baking;
3. After brushing the egg liquid, you can sprinkle some sea salt on the skin to increase the flavor, and you can not add it if you don't like it.
