Food Material List
- 1 Strong flour 200g
- 2 milk 135g
- 3 Berry sugar 17g
- 4 yeast 3G
- 5 butter 14g
- 6 salt 2G
- 1 First put the milk in the bread barrel, then put the flour, sugar in the corner, salt in the diagonal, yeast selection and noodle button in the middle, knead until the dough surface is smooth (about 20 minutes).
- 2 Select the noodle button again, put the butter and knead the noodles to expand state, (about 20 minutes) can pull out a large film, the bread machine point fermentation function for a fermentation.
- 3 No retraction by pore proves good fermentation
- 4 After exhausting the fermented dough, the dough was divided into 8 equal parts, about 45 grams each. The fresh-keeping film on the back of the dough was loosened for about 15 minutes.
- 5 The loose dough is rounded in turn and placed on the baking pan.
- 6 Press chopsticks in the middle of the bread crumb to the end
- 7 The second fermentation was carried out in a baking pan, and the fermentation volume was 1.5 times larger than the original volume.
- 8 Sift high gluten powder.
- 9 Put it in the middle and lower layer of the preheated oven, 200 degrees, bake for about 20 minutes. Observe it regularly. If you dont want to color it, cover it with tin paper.
- 10 Knead the bread lightly and rebound immediately. It shows that the bread is ripe. Take out the bread.
- 11 Sealed and preserved after air-cooling
- 12 Writing production steps