Twisted bread
Published Aug 24, 2022 at 12:41pm ET

Food Material List
- 1 High gluten powder 220g
- 2 Egg 30g
- 3 Powdered Milk 10g
- 4 milk 110g
- 5 yeast 2G
- 6 salt 2G
- 7 sugar 30g
- 8 Butter 2 20g
Operational steps
- 1 Put the ingredients other than butter into the bread machine (two-thirds of the liquid first). Choose the sweet bread process (52:55). Start mixing and add the remaining liquid as appropriate. [52:40] Add softened butter and continue to stir. [52:20] Take out the wrestling to the expansion stage. Expansion stage: dough is smooth and soft, feels like earlobe plate, takes a small piece of dough, gently pulls open a large film, the edge of the hole is serrated.) Dough is beaten more often than blindly expecting the mixer to mix, the speed and efficiency will be much better. Put the kneaded dough in a container and let it ferment in a warm place for 30 minutes [room temperature 21 degrees]. Fermentation in refrigeration overnight. Remove the dough for 40 minutes the next day. [Feel the dough cool with your hands] [You can also ferment directly in the room]
- 2 2. Divide the fermented dough into 50 grams and circle for 15 minutes.
- 3 3. Roll the loose dough from top to bottom.
- 4 4. Roll up the dough and pinch it tightly.
- 5 5. Put a button to make an anti-hexagram.
- 6 6. Wrap your head around the middle circle.
- 7 7. Shaped dough is placed in a baking pan and fermented to twice the size in a warm place. [Preheat the oven in advance, put in a small bowl of warm water [put your hands in the oven to measure the temperature, feel it warm inside,] put the oven in the middle, take out the oven halfway, re-heat the oven, replace the warm water [finger touch water temperature], take out the filtered egg liquid brush. Bake at 180 degrees for 15 minutes.
Tips
Toast is not suitable for fermentation by heating water in the oven.
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Healthcare food category
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