Making fluffy bread at home is delicious. Take a few minutes to learn how to do it, and then you don't have to buy it.

Specific production method

Step 1: Prepare the ingredients.

Dough: high gluten flour 150g, low gluten flour 60g, milk 1 10ml, egg 20ml, sugar 30g, yeast powder 4g, salt 2g and butter 25g.

Others: appropriate amount of floss, salad dressing, white sesame seeds, chives and whole egg liquid.

Put all dough materials except butter into the chef's bucket, as shown in the figure.

Step 2: Select the second gear, and start stirring at low speed until the flour is caked.

Step 3: Stop the chef's machine, cut the butter softened at room temperature into small pieces and put it in the chef's machine bucket. Continue to start stirring.

Step 4: Stir until the dough is smooth, and you can easily pull out the thin hand film, as shown in the figure, the thinner the hand film, the better.

Step 5: Knead the dough. Knead the dough into a circle, as shown in the figure. Then cover with plastic wrap and put it in a warm place to start the first basic fermentation.

Step 6: When the dough is twice as big, stick a little dry flour on your finger and poke a small hole in the dough. If the hole does not retract, it means that the dough is fermented.

Step 7: Take out the dough, knead it evenly, and discharge large bubbles. Then start the second fermentation, and the fermentation time is 15 minutes. Cover it with plastic wrap.

Step 8: After the second fermentation, roll the dough as big as a baking tray.

Step 9: Put the rolled bread into a baking tray covered with oil paper, as shown in the figure. If there is an extra part on the edge of the dough, cut it off with a knife to make it the same size as the baking tray.

Step 10: Cut it as shown in the figure. Next, carry out the last fermentation. Cover the whole baking tray with plastic wrap, put it in a warm place and ferment until the thickness of the cake is twice as thick as before.

Step 11: After the dough cake is fermented, brush a layer of whole egg liquid on the surface.

Step 12: Sprinkle with white sesame seeds and chopped green onion, as shown in the figure.

Step 13: Put the whole baking tray into a preheated oven and bake at 170 degrees for about 12 minutes. Until the surface of the bread turns golden.

Step 14: Take out the baked bread, pour it on clean oiled paper, and tear off the oiled paper at the bottom. When the bread is cooled to a temperature similar to that of hands, spread salad sauce and sprinkle with meat floss.

Step 15: Open the rolls. First, use a knife to cut a few holes on the side of the bread where you want to start rolling, but don't cut the bread, it will be easier to roll up. Next, roll the bread tightly. Wrap the rolled bread in oil paper and let it stand for about half an hour to set the bread.

Step 16: After the bread is set, remove the oily paper and cut it into sections of any size.

Step 17: Take a piece of bread and coat both ends with salad dressing.

Step 18: Just stick the floss in the place where the salad dressing is applied.

Step 19: Serve, and start. Very delicious.

Say a few more words

1. The baking tray I used was 28*25cm, which was just enough to bake a plate. The baking tray is about the same size as this, and parents can directly participate in this amount. If the size of the baking tray is too different from this, you can calculate the proportion and then increase or decrease the raw materials according to the proportion.

2. The amount of liquid must be flexibly controlled according to the situation, because different flours have different water absorbability. As long as you remember, the dough of this bread is soft.

3. The milk in the ingredients can be replaced by milk powder and water. White sesame seeds, I suggest you use raw sesame seeds, which are easy to roast when cooked and affect the taste. Loose meat can be selected according to your own taste. For example, seaweed is delicious.

When kneading dough, butter must be softened at room temperature and put into the chef's bucket. If frozen, it will prolong the kneading time and affect the dough effect.

If you want bread to be delicious, you must touch the dough, and the thinner the better, this must be remembered.

6. Fermentation takes different time in different seasons. It is suggested that the dough must be put in a warm place or fermented in the oven, and the effect is better.

7. If you are worried that the bread is too high when baking, or that the thickness of the bread after baking is uneven, which will affect the rolling effect, you can punch some small holes on the surface of the bread embryo with a fork or toothpick, and then bake it in the oven.

8. Brush some whole egg liquid on the surface to make the baked bread more golden and attractive. Don't omit this step.

9. Be sure to pay more attention when rolling bread. Be gentle, don't crack the bread. At the end of the roll, make a few cuts with a knife to make the bread roll better.

10, the rolled bread should be shaped before cutting.

1 1. Salad bread has a short shelf life and will be eaten in a day or two. In addition, bread is not suitable for refrigeration in the refrigerator, and the taste of bread after refrigeration will become very hard. It is recommended that you keep it at room temperature.