Vienna bread

　　Vienna bread and Vienna sandwiches breakfast, has always bothered me the problem of Vienna bread recipe comes from Sakamoto Rika ingredient ratio has made many replacement sandwiches, breakfast both in restaurants and at home, is more popular bread, vegetables, eggs, bacon, ham, salad dressing... a simple bread so rich, to make breakfast is more suitable than bread source: in 1840, the Austrian ambassador to Paris from Vienna, because he ate a low-quality bread at a reasonable price, he bought it from Hungary to make a bread for himself. This is the origin of Vienna bread.

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
13 grams of milk powder
White sugar 15 grams
One egg yolk
145 grams of water
4 grams of yeast
25 grams of butter
4 grams of salt

How TO MADE Vienna bread

Steps 1 to 4

1. Preparation of raw materials Yeast pre-activated in warm water

2. All ingredients except butter are mixed into a smooth dough, mixed with butter until a thin transparent membrane is produced.

3. The dough is fermented to about twice the size

4. Exhausted, divided into eight parts, slightly rolled in a circle and fermented for 15 minutes

Steps 5 to 8

5. Shaped like a long stick

6. The scissors cut six or seven incisions vertically.

7. Final fermentation for about 40 minutes

8. In the middle of the oven, heat up to 180 degrees for about 25 minutes (time temperature, flexibility required)

Handy cooking tips

　　Precautions when making bread sandwiches * Do not use freshly baked bread: freshly baked bread has more moisture and is not easy to separate * The material is sufficiently moist to dry: this causes the bread to be wet and soft, affecting the taste