My favorite flavors are constantly evolving. From now on, you no longer have to buy breakfast or bread. You can make it yourself, which is safer and healthier.
Ingredients
- 270g high-gluten flour
- 60g low-gluten flour
- 160ml milk
- 40g eggs
- 60g fine sugar
- 45g butter
- 4g dry yeast
- salt 4 grams.
Instructions
- Pour all the ingredients except butter into the bucket of a chef’s machine. Mix liquids and solids evenly. Turn the mixer to level 3 and knead until the dough is smooth. Add the softened butter and knead the dough again. Then switch to speed 5 and knead for about 6 minutes until the dough reaches the expansion stage.
- Knead the dough smooth with your hands, put it back into the bread barrel, and cover it with a damp cloth. It takes about 45 minutes for the dough to ferment and become 2.5 times its original size. The fermentation time is slightly different depending on the temperature. I am located in Guangdong and the temperature is relatively high, so it can be fermented in 45 minutes. If the temperature in your place is relatively low, it will take about an hour to complete the fermentation, which is normal.
- After fermenting the dough, knead it to release the air. Knead it back and forth to make sure the fermented air is discharged. Then divide into 25 equal portions and cover with plastic wrap.
- Take a small ball and knead it until smooth. Line a baking sheet with silicone paper, and put the kneaded dough into the baking sheet, 5 horizontally and vertically, and 25 pieces on each smooth baking sheet.
- Put a plate of warm water in the oven, put the bread dough into the oven, and ferment at 38° for 45 minutes. When fermentation is complete, remove the water from the plate. Take out the baking pan and use a brush to spread a layer of egg wash on the surface of the bread.
- Preset the oven, heat up and down, 170 degrees, 25 minutes. If the color is too dark, you can cover it with a layer of aluminum foil before baking, and the color of the bread will look nice.
