I recently got a bag of baking powder to try, but I've been lazy, I don't want to do it, during the holidays, I'm playing at home, I'm playing with the dough, this time I learned how to make a grid bread, the beautiful pattern makes you want to eat at a glance, make breakfast it's definitely a top drop, if you like it, do it a little, it's not difficult.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
90 grams of milk
3 grams of yeast
40 grams of white sugar
30 grams of eggs
25 grams of butter
A moderate amount of whole egg juice (on the surface of the bread)
2 grams of salt
100 grams of castor oil

How TO MADE Sweets and snacks

Steps 1 to 4

1. First, put high-quality flour, dry yeast, milk, salt, sugar, eggs in a bowl, and mix the dough to a certain extent, try to open the dough, the slightly thinner part of the dough will be torn out of many holes.

2. At this point, put the butter in, continue to rub, rub until you can pull out a thin film that is not easy to crack, even if the crack is a very smooth round hole.

3. Mix lightly and put it in a bowl for fermentation.

4. When fermented to 2.5 times its original size, remove by rubbing the exhaust gas.

Steps 5 to 8

5. It is then divided into small doughs of the same size for 15 minutes of intermediate fermentation.

6. Take a well-fermented dough and knead it into an oval.

7. From top to bottom, roll slowly on both sides, preferably in an olive shape, it's beautiful.

8. A second fermentation is carried out by placing it in a pan with a tin foil backing and opening it slightly.

Steps 9 to 12

9. When the fermentation is doubled, remove the brushed egg juice.

10. Put the cassava sauce on the bread.

11. Put in a preheated oven, 180 degrees, on high and low heat, 15 minutes, bake until the surface is golden yellow.

12.

Handy cooking tips

　　The good thing about this bread is that the dough is made in the shape of an olive, and to make a beautiful olive, you need to try several times, think about the steps and the method.When the bread is shaped, it is fermented, the optimal temperature is 38 degrees, the optimal humidity is 85%, it usually takes 40-60 minutes until the dough becomes twice as large.