Crispy bread
Step 1 . Mix all ingredients A, knead in the toaster for 40 minutes, and then add ingredient B.
Step 2 . Knead to the expansion stage.
Step 3 . Basic fermentation 2-2.5 times.
Step 4 . During the basic fermentation, you can make the pastry with decorative surface: soften the butter in material C at room temperature, and mix it with powdered sugar evenly.
Step 5 . When it was loose, I used the electric egg beater for about 3 minutes.
Step 6 . Then add the low gluten flour, mix it with a rubber spatula, and put it into a decorative bag for standby.
Step 7 . Divide the dough into four equal parts, the original formula is eight equal parts, and relax for about 10 minutes.
Step 8 . After the dough is relaxed, take a portion of the dough and air it flat.
Step 9 . Roll out into oval shape.
Step 10 . Make it olive shaped. Put in the baking tray for the second fermentation.
Step 11 . Second fermentation to twice the size, preheat the oven at 180 ℃ for 10 minutes. Brush the dough surface with egg liquid.
Step 12 . Then squeeze the pastry on the surface.
Step 13 . Bake in the oven for about 18 minutes.
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