condiments

High flour (380g)

Low powder (120G)

Yeast (10g)

Milk powder (15G)

Whole egg (75g)

Butter (40g)

Water (2 15G)

condiments

Sugar (30g)

Salt (1/4 tablespoons)

kitchenware

electric oven

classify

It is common to bake bread and milk for several hours.

All materials except oil are kneaded into a complete stage according to the bread dough method, relaxed for 15 minutes, then put into a fresh-keeping bag, rolled into pieces, and quickly frozen in the refrigerator for 30 minutes. At this time, the packaged oil was also frozen in the refrigerator in advance.

Roll the dough into a rectangle until it is twice the size of butter and wrap it in butter.

Wrap it up and pinch it.

Roll it into a rectangle, fold it on the right 1/4, fold it on the left, and then fold it in half to complete the first 60% discount.

Roll it into a rectangular piece again, with two sides folded in half at 1/3, and the second one folded in half on the left.

Roll the dough into small pieces 2 cm long, fold the edges and trim the sides.

Divide into long strips as required, and make a 450G double-peak toast mold, with a daily weight of 250g g120g, if it is a three-peak golden brick model. 6-inch round die ruyi roll 360G. Small ruyi roll 70G.

After the section is flattened, put the upper parts together and knead them tightly, and weave them into three strands from top to bottom.

Braids should be rolled up from both sides with the ends down. If the weight is not enough, use the cut scraps to supplement it. Remember to hide them inside.

Ruyi roll is a cut strip that rolls inward from both ends. The molded semi-finished products are placed in a warm and humid place in the mold for fermentation.

After fermenting to twice the size, brush the surface with egg liquid, put it in a preheated oven at 2 10 degree, and color the surface. (The toast mold was replaced by two small fruit strips for other purposes, and the finished products all burst out. )