Chinese Food
Vienna bread
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The bread uploaded today is called Vienna bread (Viennoiserrie). In French, it refers to the sweet bread with more sugar and eggs and rich taste. Kesong bread, Danish bread and pelioux bread all belong to Vienna bread. Because it was spread from Vienna to France, it was called Vienna bread. Also called Vienna wind. This bread tastes delicious and soft. It's good for breakfast. You can cut it in the middle and put in a vegetable salad or ham. Just like it.
Cooking ingredients
Cooking Steps
Step1:Put all the ingredients in the chef's machine. Open the first gear and start kneading. You will automatically jump to the second gear. Knead the dough until it is smooth. Put in the butter and continue kneading.
Step2:It takes about 20 minutes after the butter is put in. The dough is in the full stage. It can pull out the film and is not easy to crack.
Step3:Round up the dough. Now it's hot. Room temperature is OK. The first fermentation.
Step4:When the hair is more than twice the size, complete one hair.
Step5:Take out the dough and press it on the chopping board to exhaust. Divided into two 16 parts. Rounding. Allow to stand at room temperature for 15 minutes.
Step6:Take out a dough and roll it into an oval shape.
Step7:Roll it up. Close it down.
Step8:In a slender olive shape.
Step9:Put the whole dough on the baking tray. Ferment.
Step10:It's twice as big. Cut some of the bread. Brush the egg liquid. Sprinkle the white sesame.
Step11:Preheat the oven 180 degrees. Middle layer. Heat up and down for about 22 minutes. Cover with tin paper after coloring.
Cooking tips:There are skills in making delicious dishes.
