Big row bag(da pai bao )

Big row bag

Introduction:

"If it's simple, why can't we make bread without changing the taste?"

Production steps:

Step 1: put all the ingredients in the bread barrel.

Step 2: start the kneading procedure and knead the dough quickly.

Step 3: knead until the transparent film is pulled out.

Step 4: set the toaster to ferment for 1 hour, and send it to twice and a half to three times the size.

Step 5: put the dough on the table and divide it into four equal parts. Knead and relax for 10 minutes.

Step 6: take a small dough and roll it into a pancake.

Step 7: roll it up from one end and let it rest for a few minutes.

Step 8: finally, knead the dough to the length of the baking tray.

Step 9: put into the baking tray and ferment in a warm place.

Step 10: ferment to twice half the size and brush with egg liquid.

Step 11: ferment to twice half the size and brush with egg liquid.

Step 12: put in the oven and pour two layers, 180 degrees, 25 minutes to 30 minutes, depending on the oven.

Step 13: take it out of the oven and keep it cool for breakfast.

Materials required:

High flour: 550G

Sugar: 90g

Corn oil: 60g

Milk: 250g

Egg: 1

Yeast: 6 g

Note: after the bread is cool, put it in the fresh-keeping bag to return the oil. It's more delicious than when it's just out of the oven, so don't worry after it's out of the oven. It's best to eat the next day.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Da Pai Bao