This mini-bread is made using a refrigerated fermentation method, the bread dough is fermented in the refrigerator for 18 hours, the bread structure is soft, delicate and elastic, the bread dough is made into a bread filling, the taste is smooth, the milk is thick, the sweetness is sweet.

WHAT YOU NEED

Ingredients

410 grams of high starch flour
5 grams of dry yeast
Warm water 210 grams
The Queen of Spades
27 grams of corn oil
10 grams of cream
30 grams of white sugar
3 grams of salt
A little bit of egg juice.

How TO MADE Mini bread with tomato sauce

Steps 1 to 4

1. Dough: the baking machine in turn adds water, light cream, white sugar, salt, corn oil, high flour, dry yeast powder, set for 15 minutes and dough, the dough reaches the expansion stage can be pulled out of the hand membrane to complete and dough (this recipe can make mini lady sauce bread 12 small doughs of coconut oil)

2. The dough is placed in a silicone bag and refrigerated for 18 hours.

3. The fermented dough can be used for about 50 minutes to an hour (winter room temperature is 23 degrees).

4. It's a cool, fermented dough, and it's very organized.

Steps 5 to 8

5. Take 290 g of dough and divide it into 12 pieces, each weighing about 24 g.

6. A moment of relaxation after rolling

7. Remove the homemade tomato sauce from the refrigerator.

8. Take a good piece of dough.

Steps 9 to 12

9. Wrap it in a little tomato sauce.

10. The mouth is squeezed and the raw material is finished.

11. Put it in the oven.

12. Placed in an electric oven, poured into a bowl of hot water to aid secondary fermentation

Steps 13 to 16

13. Ferment until 1.5 times the size is extracted, brush the surface of the egg, and preheat the oven to 190 degrees.

14. After brushing the surface of the eggs, put the pan back in the preheated oven, layer in the middle, set on fire and bake for 15 minutes at 190 degrees.

15. Out of the oven

16. Freshly baked bread dough is like sugar dough in a candy bag, which becomes sticky after cooling.

17. A loaf of bread can be eaten hot or cold in two flavors.

Handy cooking tips

　　1 teaspoon of teaspoon of teaspoon of teaspoon of teaspoon of teaspoon of teaspoon2 Refrigerate the fermentation to control the time and avoid excessive fermentation.Refrigerate the fermented dough for a few minutes at a time, so that it is ready when needed.The remaining part is frozen and stored, and can be removed from the freezer at any time.