Bread and butter(niu you mian bao )

Bread and butter

Introduction:

"For a foodie like me, I've always had no resistance to good food. It's tempting to see the yellow butter soaking the whole bread. Bite, rich butter aroma, Qinru heart and spleen, texture is more delicate than ordinary bread, very pleasing taste. If you love baking, you might as well have a try! "

Production steps:

Step 1: weigh all the ingredients and pour them into the inner barrel of the toaster except butter.

Step 2: select the face work file and face.

Step 3: after 20 minutes, add the butter and continue to knead the dough.

Step 4: ferment for the first time to twice the original size, and gently squeeze the dough by hand to remove bubbles.

Step 5: divide the dough into 8 equal parts, knead into a circle, and ferment for 15 minutes.

Step 6: roll the relaxed dough into a circle.

Step 7: put it into the baking tray and put it in a warm place for final fermentation.

Step 8: refrigerate the butter and cut it into small pieces.

Step 9: after fermentation, poke a few holes with your finger.

Step 10: brush the eggs evenly.

Step 11: insert the butter into the hole on the bread surface and sprinkle with coarse sugar.

Step 12: preheat the oven 180 degrees, middle layer, heat up and down, 15 minutes.

Materials required:

High gluten flour: 250g

Sugar: 30g

Salt: 2.5G

Yeast: 3 G

Egg: 1

Milk: 110g

Salt free butter: 30g

Coarse granulated sugar: appropriate amount

Note: this dough will not rise to a very high level regardless of the basic fermentation or secondary fermentation, and the taste is very solid.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Niu You Mian Bao