Rosemary milk bread(mi die xiang xian nai mian bao )

Rosemary milk bread

Introduction:

"Teacher Meng's prepared bread, replacing a coriander with rosemary, is also brilliant. The skill of bag cutting is a little poor. It looks very simple. When I do it, I feel a little pointless. After figuring out the depth and length, he finally made a long cut. However, after the final fermentation, it was found that the dough was staggering and the mouth was completely tilted. Although it affects the outlook, it does not affect the taste. It's quite successful, isn't it? "

Production steps:

Step 1: dough

Step 2: pour the ground dough into a large basin except butter

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film comes out

Step 5: ferment for 80 minutes until the dough grows

Step 6: exhaust, divide into 3 equal parts, round and relax for 10 minutes

Step 7: prepare ingredients

Step 8: rosemary leaves

Step 9: wash and chop

Step 10: soften butter, add sugar and salt, mix well with scraper

Step 11: add fresh milk and mix well

Step 12: add crushed rosemary

Step 13: mix well and set aside

Step 14: roll the dough into an oval shape

Step 15: roll it up to form an olive shape about 15 cm long

Step 16: put in the baking pan and ferment for 30 minutes

Step 17: cut a knife edge on the surface and continue fermentation for 10 minutes

Step 18: Brush egg liquid on the surface

Step 19: squeeze ingredients on the edge of the knife

Step 20: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake for about 15 minutes,

Step 21: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 75g

Low gluten powder: 25g

Fine granulated sugar: 7g

Salt: 1 / 8 teaspoon

Dry yeast: 1 / 4 teaspoon

Fresh milk: 65g

Butter: 7g

Fresh rosemary: 3 G

Powdered sugar: 5g

Note: there is no fresh rosemary, you can use dried rosemary or other herbs instead. Cut rosemary as finely as possible to make it taste better. Baking time and firepower should be adjusted according to the actual situation.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Die Xiang Xian Nai Mian Bao