250 grams

Pure milk (for dissolving yeast)

10g

Pure milk (and dough)

100g

Butter (softened at room temperature)

30 grams

freeze

25 grams

Eggs (of hens)

1

High-sugar tolerant yeast

3 grams

salt

3 g 1

Prepare the necessary ingredients

2

Put the weighed rye flour, sugar and salt into a basin and stir well.

three

Beat the eggs into a bowl, pour in 100g milk and beat well.

four

Slowly pour the eggs and milk into the flour, and stir with chopsticks while pouring into pieces.

five

Knead the dough slowly, not for long, just for a few minutes.

six

Seal the pot mouth with plastic wrap and leave it at room temperature for 1 ~ 2 hours.

seven

Put the dough at room temperature 1 ~ 2 hours and break it into small pieces.

eight

Melt 3g of yeast in10g of milk, then pour it on the dough, knead the dough slowly, and completely knead the yeast milk into the dough.

nine

Knead the dough for a while, about 5 minutes.

10

Place the dough on a silica gel pad and knead until smooth.

1 1

Peel the dough and prepare to add butter.

12

Put butter that softens at room temperature on the dough.

13

Punch holes in the dough with your fingers and slowly knead the butter into the dough.

14

At this time, the dough is thin and soft, so do not add dry flour. Knead slowly and beat the dough while kneading. Push forward with the palm of your hand, then cycle and repeat many times.

15

Grab the dough, pat it on the silica gel pad, knead it into smooth dough, and put it in a pot for fermentation. I put it in the oven and used the fermentation function to make the noodles in 40 minutes.

16

This is fermented dough.

17

Put the fermented dough on a silica gel pad, knead and exhaust, and prepare for molding.

18

Divide the dough into 4 equal parts, knead it into an oval shape, and press the grain of leaves on the dough with the back of a knife. (The problem of light when taking pictures makes the dough look black. )

19

Sprinkle some dry flour on the bread crumbs.

20

Put the bread blanks on the baking tray.

2 1

Put it in the oven for secondary fermentation for 40 minutes.