This is a staple soft bread with a light creamy sweetness and good taste without butter. The following recipes can be made up to 12.
In addition to the butter, all the ingredients are put into the bread bucket (I use the ACA bread machine, if you are not afraid of trouble, the hand and face are of course more fun), from the definition and face.
At the end of the program (20 minutes), the dough has reached the expansion stage and the film can be pulled out. Add butter and turn on the kneading process.
At the end of the program (again 20 minutes), the dough is fully expanded, ie, gently stretched to pull out a tough, thin film. The dough is also very smooth at this time.
The dough is fermented at room temperature for about 50 minutes or until the dough volume is doubled.
The fermented dough is divided into 45 g noodles.
Round the small noodle. The surface brush is thin and thin, covered with plastic wrap and proofed for 15 minutes.
Flatten the dough, vent the gas, and fold as shown in the picture.
Fold in half and press the edges together.
Roll the dough into a thick, elongated stick of about 12 cm. Wake up for 5 minutes.
Place the thick end on top and thin the dough. Then roll up from top to bottom. Gently press the end to stick it to the dough. Remember not to roll too tight, otherwise the subsequent fermentation will not be sufficient.
After the dough is rolled, place the bonded side down on the baking sheet, apply a thin layer of oil on the surface, cover with a plastic wrap, and ferment at room temperature for 60 minutes or until the dough volume doubles.
The surface is covered with egg liquid. The oven is preheated to 200 degrees, placed in the middle layer, fired up and down, baked for 10 to 15 minutes.