German afternoon tea bread(de shi wu cha mian bao )

German afternoon tea bread

Introduction:

"I was attracted by the German afternoon tea bread video of Hailan. This bread is served with sauce, but I can eat it alone. It's video. It's hand-made. I'm lazy. Later, I used a bread maker to knead the dough. The finished bread is still soft and fragrant. "

Production steps:

Step 1: put 134g milk, 60g egg, 36g sugar and 9g yeast into the bread machine barrel.

Step 2: add 300 grams of bread flour, randomly choose a bread procedure, knead into dough, cancel the procedure.

Step 3: add 9g salt and 25g melted butter.

Step 4: select the dough and start stirring.

Step 5: cover the wet kitchen paper at the end of mixing and ferment until the end of the procedure.

Step 6: sprinkle a little bread flour on the panel and take out the fermented dough.

Step 7: after exhausting, divide into 12 dough. After rounding, apply oil on the surface and let it stand.

Step 8: spread butter inside the eight inch cake mold to prevent sticking, and then round the dough slightly and put it into the mold.

Step 9: cover with preservative film, ferment again to twice the size, and brush the surface with egg liquid.

Step 10: put the mold into the baking tray, preheat the oven, heat up and down at 180 ℃, cover the middle and lower layers with tin foil, and bake for about 25 minutes.

Step 11: press the top of the bread with your fingers until it is ripe. Remove the tin foil and bake for another four or five minutes. The color is golden.

Step 12: soft bread with sauce is the best!

Materials required:

Bread flour: 300g

Milk: 134g

Egg: 1 (60g)

Sugar: 36g

Yeast: 9g

Salt: 9g

Butter: 25g

Note: 1. The fermented dough is made by dipping fingers in the dough to make holes without retraction and collapse. Retraction is not good fermentation, collapse is made. 2. The purpose of covering wet kitchen paper during fermentation is to prevent the skin from drying and promote fermentation. 3. When baking bread, you should pay attention to the fast coloring of the top. Cover the tin foil as soon as possible. You can use your fingers to gently press the top of the bread, and it will be ripe after rebound. You can remove the tin foil and color it until you are satisfied, and then come out of the oven immediately. 4. Cool bread back to the oven, slightly heated or microwave more than ten seconds, very soft and delicious.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : De Shi Wu Cha Mian Bao