The specific formula is: flour 120g (high gluten flour 95g+ low gluten flour 25g), sugar 24g, egg 24g (half egg), milk 55g, yeast 3.6g, a pinch of salt, butter or butter salad oil mixed 10g.
Steps:
1, use half of flour, and mix other materials except salt and oil evenly.
2. Pour the remaining flour and a pinch of salt into the mixture. When it is almost finished, pour in oil and knead it into dough. Leave the bottom oil in the oil bowl for later use.
3. Take out the dough and knead it on the chopping board until the film comes out. After many experiments, the quality of flour plays a key role.
4. Knead dough with smooth surface to prevent fermentation gas from escaping.
5, warm water covered with insulation and moisturizing fermentation, the temperature is 40 degrees, a little hot.
6. Ferment for 60-90 minutes, double the size, and gently press the finger print of the dough with your fingers without rebounding.
7. Take out the dough and knead it out, then divide it into five equal parts and knead it into a ball.
8. Relax the ball for 5- 10 minutes until it is a little flat. Roll it flat with a flour stick or hand.
9. If you need to spread the sauce, you can spread the sauce at this time.
10, 50% off.
1 1, slightly flat.
12, roll it up. If there is no sauce, it is best to roll it in the same way, so that the fermented bread fiber will not be too long.
13. Just now, the bottom oil left in the oil bowl touched the mold and put the petal-shaped dough into the mold.
14. Continue to ferment for 45 minutes to 1 hour in a high humidity environment of 40 degrees, and the dough will double in size. Brush the surface with egg liquid, cover the mold with tin foil paper and put it into the frying pan.
Bread will be cooked in 15, 180 degrees 18 minutes. Unpack the foil paper and bake it at 150℃ for 5-7 minutes to color the surface.
16, the bread is easy to demould. If it's a little cooler, you can use the bottom of the cup to demould it directly.