Super Soft Ice Cream Sandwich Bread
1.
Put 15 grams of butter in the accessories into the piping bag to soften it for later use;
Put all the ingredients except butter into the bread bucket and start the "kneading" program for 15 minutes;
2.
Add softened butter and start the "kneading" program for 15 minutes, knead until it can pull up a large piece of smooth dough;
3.
Cover with plastic wrap and ferment to twice its size (dip your fingers into the dough and insert it into the dough, and the small holes will not retract or quickly retract);
4.
Press to exhaust, divide into four parts, round, cover with plastic wrap and relax for 15 minutes;
5.
Roll it into a drop shape, roll it into an inverted triangle, and turn it over;
6.
Rolled up from the short end into an olive shape;
7.
Prepare all the dough one by one and put it into a baking pan lined with greased paper;
8.
Put it in the refrigerator (with hot water) and ferment to double the size;
9.
Preheat the oven at 200 degrees, use a sharp knife to make a cut on the surface of the bread, and squeeze the softened butter;
10.
Put it in the middle and lower level of the preheated oven, spray water mist on the inner wall of the oven several times, turn off the oven, turn on the oven after 7 minutes and bake for about 20 minutes until the surface is golden.
11.
Put the toasted bread on the grilling net to cool, cut on one side with a serrated knife, don't cut it off completely;
12.
Just put on ice cream and eat;
Tips:
1. Different flours have different water absorption, and the amount of liquid is adjusted automatically;
2. Spray the water mist for a few times, spray it on both sides of the oven, don't spray it on the bread and heating tube;
3. The filling can be replaced with butter or cheese or jam and other fillings you like;
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