Dad's sugar vomit justice

Preparation materials: 270g high-gluten flour, egg 1 50g, yeast 4g, fine sugar 40g, salt 3.6g, butter 25g, milk 130g, butter 70g, icing 30g and milk powder 50g.

Production steps:

1. Knead the dough onto the glove film by post-oiling method. Toast must be kneaded to a full stage! Otherwise, you won't grow very tall. In the worst case, knead until the hole becomes serrated. It doesn't matter if you can't knead it. You can make big braid bread.

2. Measure the temperature of the kneaded dough, and do not exceed 26 degrees.

3. Put the dough into a container and seal it. Fermentation at 28 degrees. The fermentation temperature should not exceed 28 degrees. Bread texture over 28 degrees will be rough and not delicious.

4. Cover the exhaust hood with plastic wrap and relax for 20-30 minutes.

5. The dough is relaxed and rolled into a rectangle.

6. Put the souffle slices on the dough.

7. Roll it up from top to bottom and flatten it slightly.

8. Divided into three parts. Cut it all open. Then cut it face up. Pinch the head of three strands of dough.

9. Make it up. Pinch the bottom, too

10, put it in toast box. It can be fermented at room temperature.

1 1, and ferment until the mold is eight percent full. Dip your fingers in some dry flour and press it on the edge. You can see that the depression rebounded slightly, but you can still see the depression, indicating that the fermentation has been completed.

12, put in the lower layer of the preheated oven, and bake at 170℃ for 40 minutes.

13, finished product drawing.