1. The materials of the medium dough: 160 grams of high-gluten flour, 10 grams of fine sugar, 2 grams of yeast powder, and 100 grams of milk. All the ingredients are mixed evenly and knead into a smooth dough. Put it in a large basin lid and ferment at room temperature until 2-3. Doubled
2. Cut small pieces of the fermented medium-species dough into the bread bucket;
3. First add 40 grams of the main dough liquid material eggs, 20 grams of milk (the egg size is different, the total amount of egg liquid and milk is about 60 grams), and then add 65 grams of high-gluten flour, 8 grams of milk powder, 3 grams of salt, 35 grams of caster sugar, 1 gram of yeast, stir the dough to the expansion stage;
4. Add 35 grams of softened butter and continue to stir;
5. Stir until the dough can pull out a large piece of flexible film at the completion stage, cover with plastic wrap, and ferment at room temperature;
6. The dough has doubled, and check it: after the fingers are dipped in powder and poke the hole, the dough does not collapse and the filling does not show that the fermentation is complete, otherwise, the fermentation time needs to be prolonged;
7. Divide the fermented dough into 8 portions, knead it round and cover with plastic wrap to wake up for 15 minutes;
8. Take a small dough and pat it flat to exhaust, and roll it out into an oval shape;
9. Brush with a thin layer of Chobe's white peach jam;
10. Cut some small strips with a blade on one side of the dough;
11. Roll from one side of the dough sheet;
12. After the roll is finished, wrap the two ends and close it;
13. Put it in the upper part of the oven, put a plate of hot water at the bottom, and finally ferment for about 45 minutes, take out the dough that has been made, and preheat the upper and lower tubes of the oven at 180 degrees for 8 minutes;
14. Put the fermented dough into the middle layer of the preheated oven, and bake the middle layer at 170 degrees for about 18 minutes. Pay attention to the observation, and cover with tin foil after the surface is colored. The temperature and time are adjusted according to your own oven.
15. After roasting, let it cool on the roasting net before serving.
Tips:It is best to let the bread sit for two hours before eating. Freshness is the basic element of good bread. The freshly baked bread smells fragrant, which is creamy. The flavor of the bread itself can only be tasted after it is completely cooled.
