Practice, how to make patterned bread by low temperature fermentation (cold storage fermentation)?

250g of high flour, 25g of milk powder, 35g of sugar, dry yeast 1 spoon, whole egg 1 piece, 95- 100g of warm water, 30g of butter and 0.5 tsp of salt.

working methods

1. Dissolve dry yeast in warm water, knead it with other materials except butter to form a dough, add butter, and knead it slowly until the film can be pulled out (knead the dough by hand until the dough is smooth).

2. Knead the dough into a circle, select a container with a volume about twice that of the dough, put the dough in it, then cover the container tightly with plastic wrap, and then cover it with several layers of plastic wrap (this is to limit the expansion space of the dough and prevent the dough from fermenting too much).

3. Cover the container and refrigerate it for about 24 hours.

4. Take out the frozen dough, remove the tightly covered plastic wrap, then gently cover it and keep it at room temperature for about 45 minutes (if the weather is cold, let it stay longer, today's room temperature is 27 degrees).

5. Take out the heated dough, divide it into 8 equal parts and round it.

6. Spread a layer of butter on the cake. Pizza tray (8 inches), put the dough on it, put a dough in the middle and surround the rest.

Put the dough in the middle and upper layer of the oven, put a plate of hot water in the lower layer, close the oven door and let the dough ferment again until all the dough sticks together and the volume increases to 2-.

About 2.5 times. PS: If the weather is cold, you need to change hot water halfway.

7. Take out the dough and hot water, preheat the oven to 180 degrees, brush a layer of whole egg liquid on the surface of the dough, and leave the middle layer of the oven for about 20-23 minutes.