Pour 108 grams of water into the bread machine, pour 179 grams of high-gluten flour, and pour 3 grams of yeast powder on the flour.
Start the dough and the dough for 15 minutes, knead it into a smooth dough, cover the bread machine and ferment it to 4 times the room temperature.
Add all the materials in the main dough, do not put all the water in one time. Because the flour is different, the water absorption is different, so the water should be increased or decreased according to the actual conditions of the dough.
Start and face function for 30 minutes, add softened butter in the middle, and after the dough is finished, take a small piece of dough and pull out the tough film.
Cover with plastic wrap and relax for 30 minutes
The weighing is divided into three equal parts, rounded, covered with plastic wrap and relaxed for 15 minutes.
Take one of the dough, squash it, and open it with a rolling pin
Put a raisin on one end
Fold the dough and then use a rolling pin to make an oval
Cut into three
Braided into a scorpion
Roll up the dice and become a hydrangea
Put three hydrangea into the toast box
Put it in the oven, put a bowl of hot water next to it, open the fermentation file
Take the dough and hot water when fermenting until 9 minutes, preheat the oven 190 degrees; brush a layer of egg liquid on the dough, put it into the baking tray, and send it to the oven, the lower layer, 190 degrees, fire up and down, 35~40 minutes. In ten minutes, I saw the toast colored and covered with tin foil to avoid scorching.
Immediately after the oven is baked, the toast is placed on the grilling net, and it is sealed and stored when there is still room temperature.