The bread.

　　I've made bread many times, and it's all failed, it's not the recipe that's wrong, it's the fermentation temperature that's wrong, it's the strength that's wrong.

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
20 grams of unsalted butter
115 grams of water
25 grams of eggs
2 grams of salt
40 grams of sugar
3 grams of yeast

How TO MADE The bread.

Steps 1 to 4

1. The yeast is first bubbled with water for a while, then the butter and salt are removed (the salt is added later, the salt may kill the activity of the yeast, but the salt is removed earlier than the butter) mixed into a lump until the expansion stage is placed in the butter, crushed and rubbed out of the glove film.

2. The dough is then placed in a container, fermented at 35 degrees for 80 minutes (the fermentation time depends on the temperature) twice the size to remove the exhaust gas, rolled into six equal-weight pieces, rolled loose for 15 minutes.

3. Make the dough into your favorite shape, cover it with a preservative film, put it in the baking tray, and continue fermenting (35 degrees, 60 minutes).

4. Remove when doubled, brush over the whole egg juice, then put in the oven, tube up and down 180 degrees for about 18 minutes