2. Heat the milk in the fermented seeds to about 37-40 degrees, add high-sugar tolerant yeast and fine sugar, stir until the sugar melts, then add high-gluten flour and low-gluten flour, and stir with a scraper until there is no dry powder.
3. Cover with plastic wrap after stirring and ferment for about an hour, mainly depending on the fermentation state.
4, fermentation to twice the size, and there are obvious small pores, fermentation is ok.
5. The main dough material, except butter, is called flour barrel.
6. Put the fermented seeds into the flour barrel with a scraper, turn on the kneading mode for about five minutes, and knead the flour. Cut the dough into small pieces with a dough knife and put it evenly at the bottom of the flour bucket.
7. Add melted butter, which must be melted. Repeated experiments show that it is best to cover the melted butter (block butter can be heated in the microwave oven until it melts, and then used at room temperature).
8. Continue stirring 10 minute.
9. Take out the dough, it won't stick to your hands, and with such a thick film, the dough can be used directly. Cover with plastic wrap and wake up 10 minutes.
10, and then divide it into 50-60g dough, and I will divide it into about 60 pieces, a total of *** 14 pieces, and cover it with plastic wrap for proofing 10 minute.
1 1, click it, and then scroll from top to bottom.
12, spread silicone oil paper on the baking tray to imitate adhesion, put the formed bread embryos in turn, leaving some space in the middle, and the dough fermentation will become bigger.
13, mine is a beautiful 35l oven with no fermentation function. Put a big bowl of hot water below and put the baking tray in the oven for fermentation.
14, about 50 minutes to an hour, fermented to twice the size.
15, while the oven is preheating, brush a layer of egg liquid, sprinkle a little mozzarella cheese, add shallots (I don't have shallots, so I use the leaves of shallots, put less), squeeze the salad dressing (not too much, otherwise it will get tired), and finally squeeze the tomato sauce.
16, put in the oven, up and down 180 degrees, 15 minutes.