WHAT YOU NEED

Ingredients

120 grams of milk
One egg.
60 grams of sugar
2 grams of salt
250 grams of high-quality flour
3 grams of yeast
20 grams of butter
A moderate amount of sodium
A moderate amount of whole egg juice

How TO MADE Snowflake bread

Steps 1 to 4

1. Preparing materials

2. All the main ingredients are placed in the packaging machine in order (except butter), start and process for 20 minutes.

3. At the end, add softened butter, start and knead the process for 30 minutes.

4. After the dough is removed, it is fermented at room temperature to twice its size.

Steps 5 to 8

5. Use your fingers to insert the dough so that it doesn't sink.

6. Divide into 6 parts, cover with a preservative film and let stand for 15 minutes.

7. Take a loaf of bread, roll it around, put it on the grill, put it in the oven, press the fermentation button for 20 minutes.

8. Mixed and mixed.

Steps 9 to 12

9. Brush the whole egg.

10. Spread the grain.

11. The oven is preheated at 175 degrees for 15 minutes and the middle layer is heated at 170 degrees for 20 minutes.

12. The soft bread is out of the oven!

Handy cooking tips

　　1. I didn't get the bread flour I bought on the 11th, so I tried the bread machine and made two toasts with ordinary high-quality flour, but I didn't like it, it wasn't strong enough, it didn't taste good.After searching the Internet, it was found that the average protein content of high-fiber flour is 13.5%, and usually the protein content of more than 11.5% can be called high-fiber flour.It is high in protein and high in gluten, so it is strong and suitable for making bread.The protein content of ordinary high-fiber flour sold in general supermarkets is 11.5%, so bread made from this flour is not flavored.2. The dough should not be fermented for too long, and the yeast should not be overcooked, otherwise the bread will have a sour taste.3. Milk and eggs should be used chilled.In summer, the temperature is high and the yeast is active, so only cold milk can be used, otherwise the dough will ferment early in the stirring process, and the dough dough will not be able to complete the expansion.So, the resulting bread, poorly organized, thick-skinned, and acidic.(From Baidu)