Cooking Steps

1. 

   Step1:Prepare the main materials of bread - make high gluten flour for bread, but add some low gluten flour to make small bread taste softer; prepare eggs, milk, high sugar resistant dry yeast, sugar, salt and butte

2. 

   Step2:All materials, except butter, are put into the bread drum

3. 

   Step3:Put the bread barrel in the bread machine. I use the Dongling jd08 bread machine. Use the kneading procedure. 1. Knead for 10 minutes first, then add butter into the dough, and then reset the kneading procedure. 20 minutes

4. 

   Step4:According to the past experience, I stopped the machine at 17 minutes, pulled out a dough, pulled out this transparent and elastic film, poked a hole, the edge of the hole was arc-shaped, but there were small sawteeth. In this state, it's OK to make small sweet bread. If you want to make the gluten stronger, continue to complete the remaining 3 minutes

5. 

   Step5:Put the dough in the bread barrel. It's hot now. Cover the inner and outer covers. Ferment naturally. If the temperature is low in winter, use the ferment procedure for 1 hour

6. 

   Step6:When the dough is 22.5 times the original size, dip your fingers in flour and poke a hole in the top of the dough. It will not collapse or shrink. The fermentation is successful

7. 

   Step7:Put the dough on the kneading pad. Pat it gently to exhaust. Weigh it and divide it into 6 equal parts. Knead them respectively. Cover the plastic film and relax for 10 minutes

8. 

   Step8:Take a loose dough, pat it flat and fold it in the middle at the bottom

9. 

   Step9:Fold it up in the middle. Press it down on the other side

10. 

    Step10:Roll down from top to bottom, seal the joint tightly, roll up and down, and thin both ends to form an olive shape

11. 

    Step11:Knead 6 dough into olive shape. Put them on a non stick baking plate. Put them in the fermentation oven for secondary fermentation. Temperature: 38. Humidity: 85.20 minutes

12. 

    Step12:Preheat the oven for 230 degrees, and then brush the egg on the surface of the bread

13. 

    Step13:Put the dough into the middle and lower layers of the preheated oven. My oven is a hidden lower heating tube. So the upper heating tube lasts for 15 minutes. The lower heating tube is 230 degrees. The screen displays 19 minutes. The actual time is 15 minutes. After the surface is colored, tin paper can be covered

14. 

    Step14:Transfer it from the baking tray to the drying rack after being put out of the oven. Put it into the bag for storage when it is warm

15. 

    Step15:It's a great way to eat it - bite it directly, slice it, or cut it in half with sausages and lettuce in the middle, or squeeze in sweet cream.