A few days ago, when I was chatting with my friend Haiyan, I saw her amazing brick toast, which was not only delicious, but also really great.I can't help but buy a mold, ask for a square, and do it myself.The heart of the braid is ugly, there is an impulse to throw it away, but the fermentation process is still controlled accurately, the bread is baked, it hides its own craftsmanship, the bread is made, it is indeed a beautiful brick, and it is a mixture of butter and flour scent, even if it was made last night, it can still be smelled faintly in the living room.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
60 grams of low-fat flour
20 grams of butter
20 g of white sugar
15 grams of milk powder
110 grams of water
5 grams of yeast
Eggs 35 grams
110 grams of butter
2 grams of salt

How TO MADE Brick toast bread

Steps 1 to 4

1. Mix high starch flour and low starch flour, the yeast is melted in 110 grams of warm water, the eggs do not need one, they must be weighed 35 grams by weight, otherwise the dough is too thin to form.

2. Flour with sugar, salt and pepper

3. Add the yeast to the warm water, stir the flour mixture with a chopstick into a flake, and then add the whole egg juice of 35.

4. After kneading into a dough, prepare 20 grams of butter for softening.

Steps 5 to 8

5. Now let's move on to the expansion phase.

6. At first, the dough just didn't have that much elasticity.

7. After 17 to 20 minutes of kneading, it is usually possible to reach the full expansion of the dough, and the dough can be pulled out of a large transparent, unbreakable film, which indicates that it is ready.

8. Add 20 grams of butter and continue to knead the dough for 5-7 minutes, so that the butter is fully dissolved in the dough, the butter should not be added too early, the oil will increase the friction temperature of the dough, causing the dough to rise in temperature, making it difficult to form the dough.

Steps 9 to 12

9. Put the good dough in the refrigerator and freeze for 40 minutes.

10. At this time, take out the butter and cut out 110 grams of butter.

11. Butter slicing is a depressing activity, once the heat of the hand is transferred to the butter, the butter soon softens, cutting is quite laborious.

12. So as soon as the butter is slightly softened, start cutting it with a sharper knife, cut it into large pieces, and then slowly thin out the excess.

Steps 13 to 16

13. The frozen dough is removed, kneaded by hand, and the dough grows into square slices.

14. Cut the butter into slices and put it on a good plate.

15. Fold the faces on both sides and pinch the interface.

16. Growth square face

Steps 17 to 20

17. Fold again and pinch the interface.

18. For folding, as shown in the picture, put in a preservative film and refrigerate for 20 minutes.

19. Remove the frozen dough, repeat the previous steps, and knead the dough into the skin.

20. Fold to the side.

21. Fold it on the other side.

22. It's all over the place.

23. Cut the sheet with a knife into an average of nine pieces.

24. Turn the sliced noodles over and flatten them with your hands.

25. It is made up of three small braids.

26. My heart is really ugly, there's no way, to give everyone a square, good and bad is a reference.

27. And there's also a mistake here, you shouldn't make the sheet too big, because the mold is small, so this long braid, I can only give it to the plate and put it in the mold.

28. It's uglier than that. The first time I did it, everything was fine, but this one didn't, it was neglected.

29. You must have learned my lesson when you did it.

30. Look, the braids are all twisted together, twisted, it's hard to see.

31. Put a plate of boiling water in the oven.

32. Put the lid on the mold and put it in, it will ferment for about 40 minutes.

33. Then preheat the oven to 200 degrees and bake for 45 minutes.

34. At this time of fermentation, it must be cooked in a pan, because there will always be a spill of butter, which is normal.

35. By the time the bread was baked for half an hour, the already uncontrollable aroma could be felt throughout the room, and the freshly baked brick toast was particularly soft, because a lot of butter and kneading were used, and all the unmoulding was particularly smooth, with a slight jolt, the whole bread was poured out.

Handy cooking tips

　　In order to make it faster, this one is suitable for making in a baking machine, which is to put all the ingredients except 110 grams of butter in the baking machine, grind it into a smooth dough, and then freeze it for 40 minutes.