粗糖牛油面包

  粗糖牛油面包

(A)

Bread flour100g

water 70g

 (B)

Bread flour 300g

Plain flour 100g

suagr80g

salt6g

milk powder 20g

yeast9g

 (C)

water 175g

egg 60g

 (D)

butter60g
Practice:

    ~ Ingredients A boiling water added to the flour, stir into the group, and then cover up the refrigerator after cooling in the refrigerator at least 12 hours or more.

~ Ingredients B and mix well, then add the Ingredients C stir into a thick dough. add in Ingredients A blend Stir.

~ Add in Ingredients D stir into a smooth and flexible dough.

~ Let it ferment for 40 minutes.

~To split the dough into each and 80g, and manipulated, and set aside for 10 minutes.

~To roll the dough flat to 1cm thick into the paint on oil a baking pan, and let it ferment for 45 minutes.

~ Coated with the egg mixture, then the pressure on the dough with your fingers hole. Squeeze soften butter in the hole, and then sprinkle with coarse sugar.

~ 190C and bake for 12 minutes.