Soup Type Butter Small Meal Pack
1.
Mix the powder and water in the soup, stir and heat it to about 65 degrees in a small milk pot, the batter will become thick, stir and be textured, then turn off the heat, let cool and set aside. You can also prepare it overnight in advance, wrap it in plastic wrap and refrigerate it before use.
2.
Put all the ingredients, except the butter, into the mixing tank
3.
Knead the ingredients into a ball at the 2nd gear at low speed, and then knead the dough at the 3rd gear.
4.
The film will come out in 20 minutes, and the edge of the hole is jagged
5.
Add the softened butter, stir at low speed and then change to 3 gears to stir
6.
After kneading for about ten minutes, you can pull out the super thin glove film~
7.
After finishing the dough, put it in a large basin, cover it with plastic wrap, and place it in the fermentation tank. I use 28 degrees for one serving.
8.
After sending out, dip your fingers in dry flour and poke a hole. If the dough does not rebound or collapse, it means the hair is good.
9.
Take out the dough and divide it evenly into 8 pieces, vent the dough and round it and place it in the baking tray. Put it in the fermentation box for two shots, I used 37 degrees for the second shot, and put a cup of warm water to increase the humidity
10.
You can take it out after sending it twice the size! By the way, preheat the oven to 180 degrees
11.
Brush the surface of the bread with egg wash and sprinkle with almond slices
12.
Bake in the oven preheated to 180 degrees for 15 minutes
13.
The bread made is rich in milk and very soft~
Tips:
The water absorption of each brand of flour is different, you can reserve a part of the water and add it according to the actual situation.
