Rosemary milk bread
Teacher Meng's prepared bread, which replaced a Western parsley with rosemary, was equally brilliant. The bag cutting technique is a little poor. It looks very simple. When you start, you feel that it doesn't have the point. Pondering the depth and length, I finally made a long cut. However, after the final fermentation, it was found that the dough was staggering and the mouth was completely tilted. Although it affects the appearance, it does not affect the taste. Should it be a relatively successful one?There is no fresh rosemary. Dry rosemary or other herbs can be used instead.Cut rosemary into small pieces to make it taste better.The baking time and firepower shall be adjusted according to the actual situation.
Step 1 . Dough material
Step 2 . Pour the ground material, except for butter, into a large bowl
Step 3 . Stir until slightly smooth, add butter
Step 4 . Continue stirring until the film is formed
Step 5 . Basic fermentation for 80 minutes until the dough grows
Step 6 . Exhaust, divide into 3 equal parts, roll round, relax for 10 minutes
Step 7 . Prepare ingredients
Step 8 . Rosemary picking leaves
Step 9 . Wash and chop thoroughly
Step 10 . Soften butter, add powdered sugar and salt, and mix well with a scraper
Step 11 . Add fresh milk and mix well
Step 12 . Add chopped rosemary
Step 13 . Mix well and set aside for later use
Step 14 . Roll the dough into an oval shape
Step 15 . Roll it up into an olive shape about 15 centimeters long
Step 16 . Put it into a baking tray and let it ferment for 30 minutes
Step 17 . Make a longitudinal cut on the surface and continue fermenting for 10 minutes
Step 18 . Brush egg mixture on the surface
Step 19 . Squeeze ingredients onto the blade
Step 20 . Put it in the oven, middle layer, on high heat of 190 degrees, on low heat of 160 degrees, bake for about 15 minutes,
Step 21 . Golden on the surface, out of the oven
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