Twist Bread
1.
Add milk, sugar, salt, eggs, and cooking oil to the bread machine.
2.
Then add the flour and yeast to the top button and the noodles. I fermented so that I can take it out and shape it, so I chose the "dough fermented" file.
3.
After the dough is fermented, take it out and divide it into small pieces and round it (I knead it at least 2 to 3 times each time, cover it with a lid or prevent it from drying out).
4.
Take out 1 agent and rub it into a strip of uniform thickness.
5.
Use both hands to move the bar up and down, close the two ends into this shape, then lightly hold one side with your left hand, and then rub your right hand until Shangjin closes it.
6.
Close the upper strength twice and insert the head into the round side to become a twist-shaped bread dough (in order not to disperse).
7.
Put the kneaded twist-shaped bread dough into a baking tray, the oven is not heating, put hot water in the bottom baking tray, and put the bread dough on top for secondary fermentation (the noodles will develop slowly when the weather is cold, so this method is used).
8.
I sprinkled both ends of the bread dough with flour for accents. Preheat the oven for 10 minutes, and then put the fermented bread dough into the oven and heat up and down at 160 degrees for 20 minutes. Observe the fire and cover the oil paper in time.
9.
Baked twist bread.
10.
Twisted bread has a cute shape and a soft texture. It can be used as one of the breakfast staples and as an afternoon tea.
