6 people did it
A small roll with a rich milky smell A sticky and twisted look is particularly cute and the taste is also a little soft and soft
The square portion can be made into a 15x15 square mold and a 12x12 square mold
Changed from a handmade classic bread book The cover of the book is this bread that you fall in love with at a glance ~ ~~
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Place all the ingredients in the sweet dough except butter in a bread maker and knead until the dough is smooth before adding butter.
2
Knead until the film is pullable to the full stage.
3
Place the dough in a basin and cover with plastic wrap to ferment until it is twice as large. (If the room temperature is low in winter, please use the fermentation gear of the oven to ferment.) ）
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After the dough is finished, take out and gently press the exhaust and knead again.
5
Tear the sweet dough into small pieces and add all the ingredients in the dough stall to knead into a smooth dough. (No need to knead for a long time as long as the dough is smooth)
6
Remove the dough and divide into two portions, take one part and gently flatten it and roll it out with a rolling pin.
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Fold the sides facing the middle.
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Roll it out again.
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Repeat about 20 times until the surface of the dough is bright and delicate. The other does the same, and then the two pieces are folded on top of each other and rolled out again.
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Roll out the dough and cover with plastic wrap and let rise for 20 minutes. (In winter, if the indoor temperature is low, please use the oven fermentation file to wake up.) ）
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The awakened dough is divided into about 50g and can be divided into 11 pieces.
12
Roll all the small dough into rounds and leave on a baking sheet and let it set in plastic wrap for 15 minutes. (In winter, if the indoor temperature is low, please use the oven fermentation file to wake up.) ）
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Padded paper inside the mold. (The book is lined with paper, I have a pad paper and a no pad paper, if you also use the mold of the color taste home or the same non-stick mold can not use the pad.) ）
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Wake up the small dough and knead it into a fat droplet.
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Take one and press it gently, then roll out with a rolling pin into an inverted triangle.
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Roll up from wide to narrow.
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Into a horn type.
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Cut from the middle.
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After all done, put them into the mold. The 15x15 square mold is six small doughs cut in, and the 12x12 square mold is five small doughs cut in pairs, but the extra half a small dough can be held in a small paper cup to avoid waste.
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The final fermentation takes 50 minutes, and the volume of the dough is 1 to 1.5 times larger than before fermentation. (In winter, if the indoor temperature is low, please use the oven to ferment.) ）
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Preheat oven to 170°. The material inside the paint is mixed 2:1 and evenly brushed on the surface of the dough.
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Place in a preheated oven, lower and medium, heat 150° and bake for 20 to 25 minutes. (Time depends on the condition of your oven, flexible control.) Enough coloring is enough, but when not cooked, turn down the heat or add tin foil. ）
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