Chinese Food
Ole bread
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The formula is from Mr. Wang chuanren. It has been slightly changed. O'rei means milk in French. As the name implies, it is a bread with strong milk flavor. Of course, what really attracts me is its soft tissue and beautiful cut. Although it's simple, Orey is very good whether it's eaten alone or sliced with jam. It's a delicious bread with both appearance and taste. The formula is four quantities. Please read the tips before making.
Cooking ingredients
Cooking Steps
Step1:After the oil method knead to expand. Pull off the thick film.
Step2:The basic fermentation is carried out at room temperature of about 28 ℃ after the round fermentation, and the fresh-keeping film is covered during the fermentation. Ferment to about twice the size. Fingers will not rebound and collapse if they poke holes.
Step3:Divide the dough evenly into four parts. Roll and relax for 15 minutes.
Step4:Roll the dough into an oval shape.
Step5:Turn it over. Press it tight.
Step6:Turn the other side over. Turn it through. And press it tight.
Step7:After folding in half, tighten the mouth.
Step8:Close and drain down into the baking tray.
Step9:The final fermentation is carried out in a warm and humid place of about 38 degrees. Ferment to about twice.
Step10:Coat the surface with egg liquid. Cut the pattern.
Step11:Bake for 18 minutes at 180 degrees in the middle layer of the preheated oven. The firepower time is adjusted according to the oven.
Step12:Come out of the oven and put the baking net to cool.
Step13:Slice ~
Cooking tips:Please adjust the water volume according to your actual situation. The water volume of small bread should not be too large. It is convenient for shaping. The bun need not be kneaded completely. It can be expanded. Pull out the thick film. Pay attention to dough temperature in summer. There are skills in making delicious dishes.
