Today's small bread is made of glutinous rice flour, bite, super soft, a bit awkward. Tissue silk is the same, close to the lens, there is a kind of crystal texture, glutinous rice powder is only 10% next time, let's try a little more proportion, you think it~
All kinds of dough
Cover plastic wrap at room temperature 28-30 degrees fermentation three times the size, expand to the highest point, slightly depressed in the middle position
Tear into small pieces and mix with other materials other than the main dough butter. Knead the dough into a smooth dough and add butter to continue the expansion stage.
The dough is rounded and the plastic wrap is left at room temperature for 15 minutes.
After pressing a little, it is divided into 9 equal-sized doughs.
Rolling the back cover wrap for 15 minutes
The loose dough is split into an oval shape. The rolling pin starts from the middle of the dough and splits evenly upwards and downwards.
The dough is turned over smooth side, and the tail end is thinned.
Roll up from top to bottom, slightly thinner at both ends and put on the baking tray
The oven puts a hot water in the baking tray. The temperature of the fermentation mode is set at about 35 degrees (can also be set according to your own oven or not set), the time is set to about 40 minutes, and the dough is fermented to 2.5 times.
Take out the baking tray and the water oven 180 degrees, fully preheat the surface of the dough, brush the egg liquid, put it into the oven, and bake it at 180 degrees for 18 minutes.
After being released, transfer to the cooling rack to cool and seal.
Can't wait for a small hand, huh, huh
See earlier, more dynamics, please pay attention to the WeChat subscription number: awu592872952
1. Please control the moisture flexibly. 2. The glutinous rice flour can be increased in moderation.