Crispy wreath bread(nai su hua huan mian bao )

Crispy wreath bread

Introduction:

"This time, we tried a new bread formula, adding more eggs, reducing the amount of water, making a wreath shape, and embellishing the crisp. The taste and organization are good."

Production steps:

Step 1: mix all the ingredients except olive oil in the main ingredients, knead them into a smooth dough, add a little olive oil, knead them until they can pull out a transparent film, and ferment them to 2.5 times the size.

Step 2: divide the exhaust into seven parts.

Step 3: relax for 15 minutes.

Step 4: rub long strips.

Step 5: fold one end up into an inverted six character shape.

Step 6: put the longer end back and forth to form a flower.

Step 7: ferment in a warm place. (I put it in the oven with a plate of hot water under it)

Step 8: ferment to twice the size, brush the egg liquid and sprinkle the crispy granules.

Step 9: preheat the oven, middle and upper layers, 180 degrees, 15 minutes.

Materials required:

Flour: 350g

Olive oil: 40g

Sugar: 30g

Eggs: 90g

Water: 50g

Yeast: 5g

Salt: 2G

Pastry: right amount

Egg liquid: right amount

Note: this square can make 7 pieces of bread. The rest of the dough is treated as old flour by me.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Su Hua Huan Mian Bao