Xinjiang old style bread
Step 1 . Weigh 250ml fresh milk at normal temperature, 5g dry yeast powder and 50g white sugar.
Step 2 . Add 40ml of odorless vegetable oil and 1 egg at normal temperature, and continue to stir.
Step 3 . Stir to make it mixed evenly.
Step 4 . High gluten powder 450g ➕ 1g of salt, mixed with the liquid, and stirred evenly to make all the liquid absorbed by the flour.
Step 5 . Add 25g of softened salt free butter.
Step 6 . Knead into a smoother dough.
Step 7 . Cover with a slightly wet cloth, put it in a warm place, and ferment for 1 hour for the first time.
Step 8 . After the fermentation, the volume will increase.
Step 9 . Divide the fermented dough into 6 equal parts and knead into small round dough. Place the dough on a baking tray covered with oven paper, cover it with a slightly wet cloth, and conduct the second fermentation for 30 minutes.
Step 10 . Beat another egg and a spoonful of milk, break them up and brush them on the surface of the dough.
Step 11 . Sprinkle a little white sesame seeds.
Step 12 . Pour 50g of water into the preheated baking pan at the bottom of the oven, put it into the baking pan with dough, and bake it at 180 ° C for 25 minutes.
Step 13 . After baking, take out the bread and cool it naturally.
Step 14 . The surface is a little brittle, and the inner core is soft. It smells good ~
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