Ingredients: 200 grams of high flour, fine sugar 10 gram, 2.5 grams of salt, whole egg 100 gram, 3 grams of dry yeast, 30 grams of milk and 70 grams of butter.
Production method:
1. Knead all dough ingredients except butter until the dough is gluten-free.
2. Add butter several times and knead well. Don't add enough butter at once, because it is not evenly kneaded. Add it in several times, and then add new butter after each kneading. 70 grams I added it eight times. )
3. The kneaded dough is sent to the refrigerator for refrigeration and fermentation. This kind of dough is very soft and sticky, and can be fermented in cold storage, which can reduce the viscosity and facilitate the later operation. )
4. Take out the dough overnight and let it stand at room temperature for a period of time to preheat.
5. Take out the dough, divide it into 20g and 40g, knead and relax for15min.
Make 20 grams of dough into drops.
40 grams of dough is pressed out with a small hole in the middle, and it is slightly round.
⒏ Insert the drop-shaped dough into the ring-shaped dough and put it into the small bread mold that has been oiled in advance.
Pet-name ruby in the oven or microwave oven for final fermentation.
⒑ After the fermentation, brush the egg liquid on the surface, and send it to the oven preheated to 190 degrees, and fire it at the middle layer for 15 minutes.