Actually, I like bread and butter very much. I think it's very fragrant and delicious. It just takes a long time to make bread, knead and ferment. But I only have time in the evening, and I don't have continuous weekends. It's not easy to bring a day at home on June 1. So I started to make this kind of bread and butter that I like for a long time. I ate one right after I came out of the oven. It's delicious.
Step1:Add all ingredients except butter to the toaster barrel. First put in egg yolk and water. Then put in high gluten flour. Then put milk powder in the upper left corner. Put sugar in the lower left corner. Put salt in the upper right corner. Put yeast in the middle.
Step2:Start the toaster and knead. After kneading for about 25 minutes, add the softened butter. Continue kneading until the end.
Step3:Take out the dough, put it in a deep dish, cover with a layer of plastic film, and ferment it in a warm place.
Step4:After 90 minutes, the dough is fermented to twice its size.
Step5:Vent the dough.
Step6:Then divide into 8 parts. Wake up at room temperature for 15 minutes.
Step7:Take a wake up dough and roll it into an oval shape.
Step8:Then roll it up. Then rub it with your hands to make it sharp and thick.
Step9:Roll the dough into thin sheets.
Step10:Roll up from the thick end. The tip of the dough should be hidden at the bottom.
Step11:Sprinkle some water on the rolled bread. Then put it in the sun for the last fermentation.
Step12:After 30 minutes, the fermentation is finished. Coat each loaf with a wool brush.
Step13:Preheat oven. Heat up and down. Middle layer. 200 degrees. Bake for 25-30 minutes.
Step14:Put it on the cooling rack to cool it after it is out of the furnace. Or start it.
Step15:Finished drawings.
Cooking tips:If you want the pattern on the bread surface to be clearer, the final fermentation time can be slightly shortened. Bread doesn't need to be kept in refrigerator. It can be kept at normal temperature. Generally, please finish it in two days. There are skills in making delicious dishes.