Butter and salt bread

high gluten flour:225g low gluten flour:75g light cream:30g whole egg liquid:50g water:135g sugar:18g salt:6g yeast:4g salt free cream:18g salted butter:100g sesame salt:moderate amount fresh milk:moderate amount https://cp1.douguo.com/upload/caiku/3/d/9/yuan_3d0b16228d99b5e28487f83cb823ad19.jpg

Butter and salt bread

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Butter and salt bread

This salt bread from free JJ. It's mainly salty ~ fragrant ~. It's a kind of salty small bread with a unique taste. It's the kind that people can't refuse after eating. It's delicious. It's recommended. Thank you for free JJ's recommendation. The rest day is at home. I started to pound the drums early. I beat the dough one night in advance. After one night's cold fermentation, I took it out the next morning. As the dough is a kind of dough with slightly higher salt content, the fermentation is slower than expected. However, the oven has been opened for more than two hours, and the basic fermentation is finally completed. It's past the meal point after finishing the production of 14 small bread in one breath. I can't stand it any more after I insist on shooting before the rich butter flavor. My saliva has flowed all over the ground ~ ~ ~ grab a piece of bread and send it to the mouth. It's a very nice small bread ~ ~ recommended~~~~

Cooking Steps

  1. Step1:Make dough. Mix all dough materials to remove the salt free cream, mix and stir until the surface is smooth. Put the salt free cream into small pieces and continue to stir until it reaches the expansion stage (you can pull out the film. The edge of the hole is zigzag). After rolling, start the basic fermentatio

  2. Step2:Fermentation completed (the dough has a high salt content. The fermentation will slow down ~

  3. Step3:Prepare the filling butter. Cut the salted butter into small pieces and soften them. Beat with a scraper until smooth.

  4. Step4:After the fermentation is completed (fingers are dipped with high powder and poked into the dough. The cavity does not rebound or slowly rebound), the dough is divided into 14 parts, each of which is about 40 grams. Each part is rounded and then relaxed for 15 minutes.

  5. Step5:After rolling each dough into a tongue shape, fold left and right sides inward. It's cone-shaped. Relax for about 5-10 minutes

  6. Step6:Then roll it out into a long strip with a wide end and a sharp en

  7. Step7:Put salt and butter on and roll it up from top to bottom

  8. Step8:Put the connector down into the baking tray to start the second engine

  9. Step9:Brush milk on the surface after the second engin

  10. Step10:Put some sesame salt on the surfac

  11. Step11:Bake in a preheated oven of 180 ℃ for about 15 minutes.

Cooking tips:1. The salt content of dough is slightly higher than that of common dough. Salt has the effect of inhibiting fermentation, so the fermentation time will be slightly longer. 2. The surface can also be replaced by ordinary sesame. 3. As the dough is wrapped with butter, there will be holes inside after baking. Normal phenomenon ~ ~ 4. The time and temperature of the oven are for reference only. Please adjust according to the actual situation of each oven. There are skills in making delicious dishes.

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Chinese cuisine

How to cook Chinese food

How to cook Butter and salt bread

Chinese food recipes

Butter and salt bread recipes

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