This salty bread from Freedom JJ, is a very unique salty bread, one bite of which will make you unable to refuse, very tasty, highly recommended, thanks to the recommendation of Freedom JJ.On the day of rest at home, they start early, make the dough the night before, ferment it in the refrigerator for a night, and take it out the next morning.Since the dough is a dough with a slightly higher salt content, the fermentation is slower than expected, and the oven has been developed for more than two hours, and finally the basic fermentation is completed.After 14 small loaves of bread were made in one breath, the meal was over, and after the filming was over, I couldn't take it anymore, my mouth was watering, and I grabbed a very nice small loaf of bread in the entrance.

WHAT YOU NEED

Ingredients

225 grams of high starch flour
75 grams of low-fat flour
30 grams of cream
50 grams of whole eggs
135 grams of water
18 grams of fine sugar
6 grams of salt
4 grams of yeast
18 grams of unsalted cream
100 grams of salted butter
Moderate amount of sesame salt
Fresh milk in moderation

How TO MADE Butter salt bread - a salty bread that is very hot

Steps 1 to 4

1. The dough is made by mixing and removing all the dough material from the unsalted cream, mixing and stirring until the surface is smooth, placing the unsalted cream cut into small pieces, continuing to stir until the expansion stage (the thin film can be pulled out, the broken edge is jagged), rolling and starting the base fermentation.

2. Fermentation completed (the dough is high in salt, fermentation will be slower)

3. Prepare the filling butter, cut the salted butter into small pieces, soften it, and then stir it with a scraper to make it smooth.

4. After completion of the fermentation (finger stuck high in the powder, the hole does not bounce back or bounces back slowly) it is divided into 14 pieces, each about 40 grams, and then rolled and loosened for 15 minutes.

Steps 5 to 8

5. After each dough is cooked into a bowl, fold it inwards on both sides, forming a cone, and relax for about 5 to 10 minutes.

6. The rear end is open into a long, wide, pointed bar.

7. It is coated with salted butter and rolled from top to bottom.

8. The interface is lowered into the pan and the secondary is started.

Steps 9 to 12

9. After the second issue, brush the surface of the milk.

10. Apply a moderate amount of sesame salt to the surface

11. It is cooked in a preheated 180-degree oven for about 15 minutes.

12.

Handy cooking tips

　　The salt content of the dough is slightly higher than that of ordinary dough, and the salt has the effect of inhibiting fermentation, so the fermentation time will be slightly extended.2. The surface can also be replaced with ordinary sesame.The time and temperature of the oven are for reference only, please adjust according to the actual situation of each oven.