Giant Egg Bread
Published May 18, 2021 at 10:02am ET
Food Material List
- 1 High powder 200g
- 2 Low powder 50g
- 3 butter 5g
- 4 A Fine Sugar 7.5G
- 5 yeast 1.5g
- 6 Milk 80g
- 7 Fresh cream 60g
- 8 Yolk 20g
- 1 Put all the ingredients in A together and knead into dough. Put them in a suitable container. Cover the film and ferment for 2.5-3 hours.
- 2 Fermented dough, together with B material, is kneaded into a smooth and elastic dough.
- 3 Add C and knead until the dough expands, that is, the dough can pull out the film state.
- 4 Kneaded dough, Mongolian preservative film relaxed for 15 minutes, take out and divide into 8 equal parts, round, Mongolian preservative film relaxed for 10 minutes.
- 5 Roll the loose dough into the baking mould again, put it in the upper and middle of the oven, put a cup of hot water in the lower layer,
close the oven door, and ferment until the dough is about 2-2.5 times the original dough (the square of the baking circle < br/> is OK, or bake directly with a baking pan).
- 6 Remove dough and hot water, preheat oven 180 degrees, brush dough surface with whole egg liquid, oven
middle and lower layer, about 18 minutes.
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Healthcare food category
Refreshing, Oven recipes, Braise, Light, Children, Dry stir fried