1. Ingredients.
2. Ingredients.
3. Except for the butter, all the bread ingredients are put into the bread bucket in the order of liquid first and then solid. Then add bread flour and wheat germ to cover the liquid surface. Bury the yeast in the flour.
4. After setting 2 kneading programs, put in butter softened at room temperature and continue to set 2 kneading programs for kneading. Until the expansion of the film stage.
5. Leave the dough to ferment for 1 hour in a warm place until it is twice as large. Gently press a hole with your fingers, and if it does not immediately retract, the fermentation process is complete.
6. Divide the fermented dough into 6 small doughs, vent the dough into a round shape, and relax for 15 minutes.
7. Take a small dough and roll it into an oval shape, turn the small dough over, roll out the bottom thinly, roll it from top to bottom, and knead it to twice the length of the crispy intestine, and roll the dough around the crispy intestine into an "O" shape , Squeeze the interface tightly.
8. Shape the other dough in the same way and put it in the baking tray.
9. Put it in the oven, put a pot of hot water under the oven, and carry out the final fermentation, about 60 minutes. Brush a layer of egg liquid after fermentation.
10. Squeeze an appropriate amount of salad dressing.
11. Put it into the lower and middle level of the preheated oven at 180 degrees, and bake at 180 degrees for 20 minutes.
12. See if the internal organization is satisfied, the hierarchy is clear, and the drawing effect is superb.
Tips:1. The liquid volume of the dough should be adjusted appropriately according to the water absorption of the flour. It can be added gradually when mixing the noodles by hand.
2. If you like the taste of chives, you can also sprinkle a little chives on the surface of the bread.
3. The baking temperature and time should be adjusted according to the actual situation of the respective oven.
