Northeast Cuisine

Fresh Butter Bread

This kind of bread, because it has added some cake powder, which is commonly called low gluten powder, which reduces the gluten, so it has some soft in the texture. After the finished product is cooled, squeeze in the whipped cream to make it more sweet.

Food Material List

  • 1 High gluten powder 170g
  • 2 Low gluten powder 40g
  • 3 yeast 2.5G
  • 4 Berry sugar 35g
  • 5 salt 2G
  • 6 milk 130g
  • 7 butter 25g

Operational steps

  • 1 High-gluten flour, low-gluten flour, milk, sugar and yeast from the main ingredients are put into the pot.
    Fresh Butter Bread
  • 2 Stir well with chopsticks, no dry powder, and then cover with preservative film for 15 minutes.
    Fresh Butter Bread
  • 3 After kneading the dough, add butter and continue kneading the dough.
    Fresh Butter Bread
  • 4 When you can gently pull out this slightly transparent film, you can.
    Fresh Butter Bread
  • 5 The dough is rounded, put into a basin, covered with fresh-keeping film, and fermented in a warm and humid place.
    Fresh Butter Bread
  • 6 When the dough is fermented, the Casta sauce is prepared: egg yolk, granulated sugar, milk and cake powder.
    Fresh Butter Bread
  • 7 Add granulated sugar and 120 grams of milk to the yolk and mix well.
    Fresh Butter Bread
  • 8 Sift in flour
    Fresh Butter Bread
  • 9 Stir well and add the remaining 130 grams of milk.
    Fresh Butter Bread
  • 10 Screening to make melt more delicate
    Fresh Butter Bread
  • 11 Cook over low heat until the melt becomes viscous. This is Casta sauce, covered with fresh-keeping film, and refrigerated for storage.
    Fresh Butter Bread
  • 12 When the dough is 2.5 times the size of the original dough, dip your finger in the flour and punch holes in the top of the dough without retraction or collapse. The fermentation is successful.
    Fresh Butter Bread
  • 13 Remove the dough and place it on the kneading mat. Weigh it after exhaust and divide it into 6 equal parts. Relax for 10 minutes.
    Fresh Butter Bread
  • 14 Take a dough and roll it into an oval shape.
    Fresh Butter Bread
  • 15 Roll up and down into an olive shape, and pinch the seal tightly.
    Fresh Butter Bread
  • 16 After the six dough is rolled up, it is placed in a non-stick baking pan for secondary fermentation.
    Fresh Butter Bread
  • 17 When bread is second fermented, Casta sauce can be packed in a mounting bag.
    Fresh Butter Bread
  • 18 When dough is doubled in size, the oven begins to preheat at 170 degrees. First brush the surface of the bread green with egg liquid, then squeeze the Casta sauce evenly on it.
    Fresh Butter Bread
  • 19 Put into the middle of the preheated oven, 170 degrees, fire up and down, about 20 minutes.
    Fresh Butter Bread
  • 20 Cool on the airing rack after discharging from the oven
    Fresh Butter Bread
  • 21 Put 100 grams of light cream in a bowl for more than 10 hours, add 10 grams of sugar powder, and whisk at a low speed until it does not flow.
    Fresh Butter Bread
  • 22 The whipped cream is put into a mounted bag with a mounted mouth.
    Fresh Butter Bread
  • 23 Take a loaf of bread and cut it lengthwise. Dont cut it off.
    Fresh Butter Bread
  • 24 Squeeze the right amount of butter into it
    Fresh Butter Bread
  • 25 finished product
    Fresh Butter Bread
  • 26 finished product
    Fresh Butter Bread
  • 27 finished product
    Fresh Butter Bread
  • 28 finished product
    Fresh Butter Bread

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