How to make large shaped bread

Ingredients?

Medium-sized dough: 224 grams of high-gluten flour, 2.5 grams of dry yeast, 155 grams of milk

Main dough: 56g high-gluten flour, 0.5g dry yeast, 30g fine sugar, 3g salt, 36g whole egg liquid, 20g butter

Brush 25g butter, white Appropriate amount of sesame seeds

How to make large bread?

First mix the ingredients for the medium-sized dough, knead the dough into a ball, it doesn’t have to be very uniform, and put it in the refrigerator for 17 hours

Take out the dough from the refrigerator, tear the dough into pieces, add the main dough ingredients except butter, knead until a film forms, add butter, and knead into a thin glove film

Put it in Carry out the first fermentation in a warm place until it doubles in size. Use your fingers to stick some flour on the dough and poke it in the middle. If there is no collapse, the dough is ready.

Divide the dough into 5 equal parts. , cover with plastic wrap and let rest for 15 minutes (the dough is easy to roll out after it relaxes)

Line the cake mold with oil paper and grease the edges with butter (this will make it easier to release the mold)

Put each cake Roll the dough into a round (try to make it as big as possible, it’s not a big problem if it’s a little out of round. Finally, make it round again)

Brush the butter layer by layer and stack them, leaving out the last layer. Brush

Along the edge of the circle, trim off the areas that affect the circle (try to ensure the circle is big enough)

Cut into 12 equal parts, roll up along one side, and place Put it into the mold, roll the trimmed edges into a circle and place it in the middle

Finally ferment until it doubles in size (I put it in the oven for fermentation and put two cups of hot water in to create humidity)< /p>

Brush with egg wash, sprinkle with white sesame seeds, preheat the oven to 180 degrees and bake at 170 degrees for 30 minutes