After-oil method, all materials except butter are kneaded in a bread machine for 10 minute, then 15g butter is added, the dough is kneaded to the swelling stage, and the basic fermentation is carried out to 2.5 times the size. As shown in the figure.
Squeeze out the dough fermented for the first time, cover it tightly, 10 minute. Next, wrap it in butter.
Put100g butter slices into a fresh-keeping bag and roll them into thin slices.
Press the dough to twice the size of butter, and then coat it with butter.
Squeeze your mouth tightly so that the dough is firmly wrapped in butter.
Spread the dough into a square, and then fold the left and right ends in half to the middle, which becomes the first three folds.
Fold the dough and repeat the sixth step for the second time. Put it in the refrigerator to sober up for 20 minutes.
After 20 minutes, take the dough out of the refrigerator, fold it and cut it into two pieces with a knife.
Roll up the left and right ends of the two dough pieces respectively. As shown in the figure.
Take a 6-inch cake mold with a movable bottom, put two rolls in the mold, put them in the oven, start the fermentation stall and ferment for about 50 minutes. Put a cup of warm water under it to keep the humidity.
Take out the fermented bread, preheat it in the oven at 180℃, lightly brush a layer of egg liquid on the fermented dough embryo, send it to the middle layer of the oven, and bake it at 180℃ for 25 minutes.
The finished product is baked. Well organized.
Because different brands of ovens have different temperatures, the baking temperature depends on my own oven. My oven is too hot. It's only 170 degrees above and 125 degrees below. Observe the color at any time when baking.