Weight: 4 baking: 180 degrees Middle layer Up and down fire 20 minutes The recent bread is handy, the reason is the soup + medium, so that the bread is completely soft. In particular, 70% of the middle-aged parts are placed in the refrigerator 2-3 days in advance, and 30% of the main surface is added when the mash is used, which will not make the dough sour, and it is easy to release the film, and it is a well-deserved "soft sister." ". For direct method, look here: Dough direct method material: high-gluten flour: 250 g low-gluten flour: 50 g fine sugar: 30 g egg: 1 (about 45 g) Yeast: 4 g salt: 5 g milk: 130 g Unsalted butter: 30 grams of California raisins: 50 grams of uncut salt with a final cut: 50 grams (may be omitted)
Soup type: 100 grams of cold water plus 25 grams of high-gluten flour, put into the microwave oven for 30 seconds, about 65 degrees, stir evenly, put it to dry.
Make 70% kinds of dough: 200g high-gluten flour, 50g low-gluten flour, 25g fine sugar, 1 egg, 4g yeast, 5g salt, 80g milk, and the soup is cool and evenly mixed, no need to lick The fascia is removed, and the mixture is slightly simmered. It is fermented for 1 hour in a warm place (or chilled for more than 12 hours) and the dough is twice as large. Individuals throw it in the refrigerator for 2 to 3 days and still have no problem.
In front of you, the California raisins are soaked in rum for 2 hours in advance to increase the flavor. If there is no rum, clear water is fine.
After 70% of the dough was fermented, 30% of the main dough was made. Mix 110 grams of high-gluten flour, 10 grams of fine sugar, and 55 grams of milk into a uniform dough.
After mixing the dough with the main dough, smash it for 15 minutes by wrestling until the dough is out.
Add the salt-free butter softened into a paste at room temperature and continue to wrestle for 5 minutes to obtain a glove film with a smooth edge on the dough.
Add the drained California raisins and mix well.
Put the kneaded dough into the fermented fermenter, refrigerate for more than 12 hours (or warm at room temperature for 1 hour), ferment the dough to 2 times larger, press the dough with the fingers and the dough does not rebound.
The fermented dough was pressed and vented, and divided into four portions. Roll round and cover the plastic wrap for 15 minutes.
Wake up the dough, flatten it, and then open it into an oval shape.
Turn the oval shape and roll it up along the long side to form the base olive shape. Pay attention to the volume when the two sides are slightly inward.
The shaped dough is placed in a baking tray in turn, placed in an oven, and a pot of boiling water is added to the bottom of the oven for secondary fermentation. Fermentation in winter for 1 hour, fermentation in summer for 30 minutes, and dough fermentation to twice as large.
During the second round, the cuts were softened into a paste with salt-free butter at room temperature and placed in a flower bag. Adding salt-free butter to the cut can make the cut more beautiful, and the cut of the original wheat hills is done this way.
The fermented dough is removed and the bag is cut with a sharp razor. It is about 1 cm deep, and the deeper cut will make the surface open wider.
In the cut noodles, squeeze the paste-like salt-free butter, and sprinkle with coarse sugar near the cut.
Heat the oven at 180 degrees for 10 minutes, put the bread in the middle layer and bake for 20 minutes.
After baking, move to the grill, let cool to the hand temperature, and immediately put it into the fresh-keeping bag to make the bread soft. Soft method is to make bread, soft ~ ~ ~ ~ soft ~ ~ ~ ~ soft ~ ~ ~ ~ ~