Olive-shaped bread

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
Low starch flour 20 grams + 15 grams moderate
30 grams of refined sugar
1/4 teaspoon of salt
That's 3 grams of yeast powder.
5 grams of cheese powder
15 grams of whole eggs
120 grams of water
Unsalted cream 20 grams + 40 grams moderate
25 grams of sugar powder

How TO MADE Olive-shaped bread

1. Mix all the ingredients A (200 grams of high starch flour, 20 grams of low starch flour, 30 grams of refined sugar, 1/4 teaspoon of salt, 3 grams of yeast flour, 5 grams of cheese flour, 15 grams of whole eggs, 120 grams of water) and knead until the dough is slightly light;

2. Add the unsalted cream and rub it together to make the dough look like a slightly transparent film.

3. The dough is placed in a container and covered with a preservative film, and the base is fermented to 1.5-2 times its size;

4. Divide the dough into eight equal parts, roll around, cover and loosen the preservative for about 10 minutes;

5. The dough is formed into an olive shape about 15 cm long, placed in a baking tray covered with a preservative film, and the final fermentation lasts about 30 minutes;

6. Butter paste: unsalted cream softened at room temperature, added sugar powder and mixed evenly with a rubber scraper, then stirred into a loose, sifted powder, mixed with a rubber scraper into a paste:

7. Rub the egg yolk evenly on the surface of the dough, squeezing the yogurt dough to the surface;

8. Preheat the oven at 180 degrees and heat the middle layer of the oven for about 20 minutes.

9.