Main ingredient butter 50g low powder 63g high powder 187g.

Adjuvant salt 3g water 1 12g egg liquid 38g yeast 3g whipped cream 25g butter 15g.

The practice of salted bread

1.

Knead all the ingredients except butter in the toaster for 20 minutes.

2.

After 20 minutes, add butter and continue kneading until a large piece can be pulled out.

3.

Put the dough in the pot and then put it in the oven. Put a bowl of boiling water at the bottom of the oven, start the oven fermentation function, and carry out basic fermentation.

4.

The dough is 2.5 times bigger.

5.

After the dough is vented, it is divided into 10 portions, rounded and left standing for 10 minutes.

6.

The dough after standing is rolled into an oval shape.

7.

Turn over, fold both sides inward, and let stand 10 minute.

8.

Turn it over and roll it into drops.

9.

Turn it over and sprinkle with salt and butter.

10.

Roll up from the wide end.

1 1.

Put it down in a baking tray and put it in an oven for secondary fermentation.

12.

The bread blank is 1.5 times larger again. Take out the baking tray and brush the surface of the bread with egg liquid. Preheat the oven to 170℃, and bake for 20 minutes at medium heat. If the surface color of the half-eaten bread is too dark, it can be covered with tin foil to prevent baking.

13.

After baking, the bread is cooled and eaten.

14.

Final result