Bread with the smell of cookies -- crisp bread(mian bao tou zhe qu qi xiang su xiang mian bao )

Bread with the smell of cookies -- crisp bread

Introduction:

"This kind of bread comes from Mr. Meng's 100 course bread, which is also highly praised and recommended by everyone. The surface of the bread is coated with egg liquid and then squeezed with pastry paste. When it is baked in the oven, the room is full of thick cream flavor. It's not like bread, but more like cookie flavor. It's just a pity that this bread is not good. I baked a batch of toast yesterday, but it's also a dwarf. It seems that there should be something wrong with the yeast. It should be the soft taste. It's a bit like QQ, but the taste is still good It's great. I'll do it again when I change the yeast. I have to make a perfect version. "

Production steps:

Step 1: knead the dough to the expansion stage with the back oil method.

Step 2: ferment in a warm place to 2-2.5 times the size.

Step 3: take out the dough and divide it into 8 parts of uniform size. Roll the dough and relax the plastic film for 10 minutes.

Step 4: roll the loose dough into an oval shape, turn it over and arrange it into olive shape from top to bottom.

Step 5: make all the dough in turn and ferment again.

Step 6: you can make pastry paste at this time: cut the softened butter into small pieces with a small spoon.

Step 7: add the powdered sugar, beat it with an egg beater until it is loose, and then sift in the low gluten flour.

Step 8: stir to make a paste.

Step 9: put the pastry paste into the flower mounting bag for standby.

Step 10: after finishing the second serve, brush a layer of egg liquid on the surface of bread.

Step 11: squeeze the pastry on the bread.

Step 12: put it into a preheated 180 degree oven and bake in the middle for about 18 minutes.

Materials required:

High gluten flour: 200g

Low gluten flour: 20g

Salt free butter: 20g

Fine granulated sugar: 30g

Salt: 1g

Yeast powder: 4G

Whole egg: 15g

Water: 120g

Note: 1. The water absorption of flour is different. Do not add all the water at one time when kneading flour. Leave about 10g for adjustment. 2. The temperature of each oven is different, please adjust it as appropriate. 3. After coloring, cover the tin foil in time. When you cover the tin foil, you'd better leave the middle empty. Otherwise, like mine, the cream crust will be stuck on the tin foil.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mian Bao Tou Zhe Qu Qi Xiang Su Xiang Mian Bao