Ingredients: bread flour 300g, yeast 4g, cold water 150g, eggs 55g, sugar 50g, milk powder 12g, salt 2g, softened butter 30g, and a little egg liquid brushed on the surface.

Quantity: 450g toast box 1

Baking: 180 degree fire for 35 minutes.

Production process:

1. The materials are ready;

2. Put the eggs, sugar, salt and water into a basin and stir them evenly with a scraper; Different brands of flour have different water absorption rates, so it can be said that 10-20g of water is reserved, and then an appropriate amount of water is added according to the dough state;

3. Weigh the flour and put it into the basin, and put the milk powder and yeast into the basin together;

4. Put the basin on the chef's machine, start the 1 gear, and the dough will be formed without dry powder;

5. Turn to the fourth gear and let the dough dance happily. This speed can make the dough energetic;

After 6.8 minutes, add softened butter, and continue to knead for 3 minutes with the fourth gear, so that the butter and dough are fully integrated; Turn to the fifth gear and knead for about 5 minutes;

7. You can stop once or twice to check the condition of the mask. If this elastic and transparent film can be achieved, kneading will be over; Choose the gear according to your own machine; If you knead the dough with a bread machine, the dough will heat up, which will lead to too fast fermentation and affect the taste of the finished product. You can pause in the refrigerator for 10 minutes and knead it again.

8. Round the dough, put it in another pot, cover it with plastic wrap, and conduct basic fermentation in a warm and humid place; If the weather is too cold, put it in the oven, put a bowl of water and adjust the temperature to 30-40 degrees;

9. When the dough is about twice the original size, dip your fingers in the flour and poke a hole in the top of the dough, which will not collapse or shrink, and the fermentation is successful; The rapid rebound indicates that the fermentation is not in place, and it will continue for a while; Collapse indicates excessive fermentation, especially when there is a big hole leaking around, so the dough can't be used and can only be used as old fertilizer; If it is only slightly sour, and you don't mind the taste of the finished product, you can knead some flour, quickly reshape it, and bake it slightly, which can save some time.

10. Take out the dough and put it on the kneading mat. Weigh it after use and divide it into three equal parts. Knead into a circle, cover with plastic wrap, and relax for 10 minute.

1 1. Take a loose dough and roll it into an oval shape;

12. Scroll from top to bottom; The other two are also processed in turn;

13. Make three rolls, cover with plastic wrap, and relax for 10 minute;

14. Take a loose dough roll with the joint down and roll it into a rectangle;

15. Turn it over and roll from top to bottom;

16. put three coils in a 450g toast box;

17. Put it in a warm and humid place for secondary fermentation. When it is cold, put it in the oven and put a bowl of water at a temperature of no more than 40 degrees;

At 18.9, the dough is full, a layer of egg liquid is brushed on the surface, and the oven starts preheating at 180;

19. Send the dough to the middle layer of the preheated oven, and fire at 180 degrees for 35 minutes. When the surface color is suitable, quickly open the oven door and cover it with a layer of tin foil; After baking, pour the bread on the clothes rack, air it to hand temperature, and put it in a bag for storage.

Baking skills:

1. It can also be made into an ordinary hand-kneaded bag, which does not stick to toast box;

2. When the surface color is suitable, it must be covered with tin foil. Otherwise, the result is a black top, which does not affect the taste, but affects the mood; The baking time and temperature are adjusted according to your own oven.