It's a very nice square, very soft, you can make it in a row bag or you can make it into 450 grams of toast, I did it twice, the first time I preheated it and forgot to lower the temperature into a square face, but the organization was great, so I did it again, but the second time it was a little over the top, the finished organization was a little rough, I don't want to make a square three times in a row, so I recommend it first, the finished map will look at it.(Originally from Miss Gas-Ariel)

WHAT YOU NEED

Ingredients

Eggs (main dough) 26 g
High powder (medium) 180 grams
Water (medium) 120 grams
Yeast (medium) 3 g
High flour (main dough) 75 grams
Sugar (main dough) 20 grams
Salt (main dough) 3 g
50 grams of whey (main dough)
Butter (main dough) 20 grams

How TO MADE Medium refined milk packages

Steps 1 to 4

1. The yeast in the medium is watered and added to the flour, which can be heated in winter to speed up the yeast's action.

2. And after the dough is cooked at room temperature up to 3-4 times bigger, or refrigerated fermentation can also be, I put it at room temperature for a while and then wait a little bit and then put it in the refrigerator for less than a day.

3. Tear the medium-sized dough into small pieces and add the ingredients other than butter to the main dough, the bread machine and the dough for 10 minutes.

4. A thick membrane can be pulled out.

Steps 5 to 8

5. Add the butter and stir the dough for 10 minutes to remove the thin, unbreakable membrane.

6. If the room temperature is low in winter, you can turn on the fermentation for a few minutes and turn it off, after a while the dough temperature is too low and open it for a few minutes.

7. It's 2 to 2.5 times bigger.

8. Remove the exhaust gas, divide it into six rolls, cover it with a preservative film and stir for 15 minutes.

Steps 9 to 12

9. Take a piece of paper and fold it flat, then fold it into an elliptical shape and press the bottom thinly.

10. After being rolled up and down, the seal is squeezed and formed into a long bar that fits a 20 cm x 20 cm square.

11. One by one, put the mould in the bottom row, and the mould is pre-treated against adhesion.

12. A second fermentation.

Steps 13 to 16

13. The second fermentation can be done in an oven with a small bowl of about 80 degrees of hot water, and in winter it can be done at very cold intervals.

14. The hair is about twice the size, the oven is preheated at 200 degrees, baked at 180 degrees for 30 minutes, depending on the color, covered with tin paper, brushed with a layer of butter after cooking.

15. Finished product

16. Finished product

Handy cooking tips

　　This dough is a little wet, and beginners can reduce the amount of water appropriately.When the dough is too wet, you can apply a little oil or a little hand powder on your hands and the dough stick, do not add a lot of hand powder because it is wet and sticky.