2. There is a problem in the fermentation process, and the surface humidity of the dough will be too sticky.
3, uneven rubbing, the material is not stirred well, and it will stick to your hands.
manufacturing method
Ingredients: 400g of high-gluten flour, 200g of milk, 45g of fine sugar, 50g of eggs, 4g of salt, 4g of yeast and 30g of butter.
1. Put all the ingredients except butter into the bread bucket and start the dough mixing program.
2. After the procedure is finished, add butter and continue to knead the dough.
3. Knead until the thick film can be pulled out, that is, the unfolding stage.
4. Cover with plastic wrap and conduct primary fermentation.
5. When fermented to twice or two and a half times the original volume, the fingers sticking to the flour will not retract or rebound.
6. Take out the dough, squeeze and exhaust it, divide it into dough of equal size, and roll it into a circle.
7. Leave space in turn and put it in the baking tray, cover it with plastic wrap and conduct secondary fermentation.
8, secondary fermentation to twice the size.
9. Put it in the middle layer of the oven preheated by the upper and lower tubes 180 degrees, and bake for about 20 minutes until the surface is golden.
10. Take out the baked bread and eat it directly.