Come and feel whether this traditional bread tastes better and more unique! Come and try it today, and you can try it at home later.
Ingredients
- 270g high gluten flour
- 210g milk
- 3g salt
- 3g butter
- 20g yeast
- 3g sugar
Instructions
- Add high-gluten flour and white sugar to a bowl, and mix with milk to form a dough that is relatively sticky; if no dry powder can be seen, seal it with plastic wrap and refrigerate it overnight
- Take out the dough the next day, mix and melt the yeast with about 10 grams of water, and then pour it into the dough
- Knead the yeast dough evenly, shape it into a smooth surface, seal it in a bowl and refrigerate it for about 20-30 minutes
- Take out the dough, cut it into small pieces, add salt and softened butter, and continue to knead evenly
- Let the butter and dough fully blend. Pay attention to controlling the surface temperature when kneading. It should not exceed 26 degrees. If the surface temperature rises, place it in the refrigerator for about 10 minutes before finishing the dough
- Finally, beat it to create a smooth surface and place it in a bowl
- Place the dough in an environment where the temperature does not exceed 28 degrees to ferment until it doubles in size. Dip your fingers in some flour and poke a hole so that it shrinks without collapsing
- Divide the fermented dough evenly into 3 equal parts, then roll the dough into balls; seal and let it rest for 20-30 minutes
- Sprinkle a little dry powder on the surface, roll it out for the first time, roll it into a long tongue shape, and roll it up from one end; seal it again and let it rise for about 20-30 minutes
- After it has risen, roll it out for the second time. Don’t roll it too tightly during the final roll
- After everything is rolled, place it in the toast mold box for the final fermentation
- Maintain humidity during the final fermentation, put a bowl of warm boiling water in it and seal it for fermentation until it is 7-8 minutes full. The oven should be preheated for 10 minutes in advance
- Bake in the oven at 170 degrees and 185 degrees for about 45 minutes (the temperature is for reference only). The middle surface will be colored in about 8 minutes. Cover it with tin foil in time. After taking it out of the oven, shake it twice to release the heat. Then place on the grill to cool;
