Butterfly bread(hu die mian bao )

Butterfly bread

Introduction:

"Baking is not only for eating, but also for creating a good mood for a lovely shape. Although the original shape of the bread has been changed in the process of fermentation, when a lovely bread comes out of the oven, the joy is still unspoken. It's a pleasure, a satisfaction, a sweet and happy time to create the shape of the dough on your hand, and then create it when it's out of the oven. You can do it with your family and doodle on the bread. "

Production steps:

Step 1: prepare raw materials

Step 2: put the egg liquid, milk, sugar and yeast into the bread machine barrel

Step 3: add high gluten flour and salt

Step 4: adjust to fast and face gear for 20 minutes

Step 5: add butter

Step 6: adjust to fast and face gear for 20 minutes

Step 7: check if the glove film can be put out, if not, continue to mix with the face for a while

Step 8: put the dough into the bread machine barrel and adjust it to the fermentation position for 1 hour

Step 9: ferment to 2.5 times the original size, check whether the fermentation is in place, dip a little flour with your finger, and poke a hole in the dough. If it doesn't retract, it means the fermentation is good

Step 10: exhaust the dough

Step 11: knead the dough into long strips

Step 12: roll up from both ends to the middle, as shown in the figure

Step 13: cut the middle part to make the preliminary shape of the butterfly

Step 14: make the overall shape of the butterfly as shown in the figure

Step 15: put it into the oven, close the oven door to prevent water loss, wait for the second fermentation to 2.5 times the original size, put it in the middle and lower layer of the oven, heat up and down, heat up 170 degrees, heat down 180 degrees, bake for about 15 minutes

Step 16: add some cocoa powder into a little honey water to make a paste

Step 17: when the bread comes out of the oven, brush the surface with honey water, and then decorate the surface with cocoa paste

Materials required:

High gluten flour: 200g

Milk: 80g

Fine granulated sugar: 35g

Salt free butter: 15g

Egg liquid: 60g

Honey water: right amount

Cocoa powder: moderate

Yeast: 3 G

Salt: 2G

Note: 1. According to the amount of water absorption of flour, there will be a slight deviation in dry and humidity. It is recommended to knead the flour by hand first to check the dry and humidity. 2. If you want to ferment faster, you can heat the milk to about 35 degrees, mix the yeast into the milk, and then pour it into the bread machine barrel after standing for a few minutes This will save the time of fermentation; 3. The time and temperature of baking should be set according to the characteristics of your oven; 4. Honey water is mixed with honey and cold boiled water one by one; 5. Try to make the butterfly thinner when making the shape of butterfly, otherwise it will become very fat after fermentation.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hu Die Mian Bao