#the 4th Baking Contest and is Love to Eat Festival#super Brushed Medium Bread
1.
Pour the medium dough ingredients into the bread machine except for the yeast. Dig a small hole in the flour and put the yeast into it. Start the self-kneading function for 20 minutes. When the time is up, the dough will be sent to the dough for about 1 hour, and then put in the refrigerator overnight About 15 hours. When the dough is taken out the next day, it has been fermented to twice its original size. If it is not fermented well, it can be fermented at room temperature to 2-2.5 times its size. Tear small pieces of the medium type dough into the bread bucket, put the main dough materials except butter into the bread bucket, and separate the salt from the yeast.
2.
Use the post-oil method to knead to the expansion stage, add butter, continue to knead until the fascia is pulled out, and then end the work of the bread maker. Let the dough rest in the bucket for 20 minutes.
3.
Take out the dough and round it into three equal parts, let it rest for 10 minutes, then roll it into a beef tongue, roll it up, and let it rest for another 10 minutes.
4.
For the second time, roll it out into a beef tongue shape, roll it up, and relax for 10 minutes. Roll it out again for the third time, a total of three times, not twice. The toasted bread has a very fine and well-proportioned texture.
5.
Put the shaped dough into the bread bucket, and put it into the bread machine when the warm place is fermented to 8 minutes full, and brush the egg white liquid on the surface. Bake, time 40 minutes, start to bake
6.
Pay attention to the coloring situation in the later period to extend or end early, I will end the baking at 35 minutes.
7.
It’s better when it’s baked.
8.
Look at the bread organization, it's very delicate
9.
Silky and soft
