Coughing, coughing, cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking.If you leave it soft for a day, you can smell the strong smell of milk next to the storage bag, the freshly baked bread, the homemade bread does not keep fresh for long, the longer the bread ages, it will become very hard, come and try it.Some tips on making bread: 1. each flour has a different water absorption, when making it, adjust it according to the water absorption of your own flour, do not pour all the water in at the beginning, leave some for later observation.Let's see if we can add some water or some flour.The overall situation is a little bit messy, but not too bad.2.The dough is wrapped in a stirring knife at the same time to force it against the barrel wall, this is the key to the release of the film.Soft dough has a better outer membrane, so the amount of water and the amount of flour need to be tested several times to get a ratio that fits your home flour.If it's too dirty, it sticks to the wall of the barrel, it's hard to turn, and if it's too dry, it doesn't roll on the knife, it spins around.The best condition is that the dough is wrapped in a blender by rotating it against the walls of the barrel and does not stick to the four walls because it is too sticky.3. Fermentation can be fermented in the oven, now the temperature is higher, it can also be placed at room temperature, cover it with a wet cloth, if the temperature is lower, it can be placed in the oven, adjusted to the fermentation mode, then put a small bowl of hot water.

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
110 grams of water
One egg.
5 grams of yeast
30 grams of flour
3 grams of salt
20 grams of milk powder
A moderate amount of soy sauce
Coconut (surface decoration) in moderation
20 grams of butter

How TO MADE A small meal package

Steps 1 to 4

1. In addition to the butter, the material is placed in the wrapping machine, (leaving a little bit of egg juice on the final coating surface) to start and surface the function

2. After 15 minutes, check the moisture of the dough, put it in the butter, start the dough function again, and make a very soft dough.

3. Fermented to twice the size, a super-large white

4. The fermented dough is drained of air, rolled, loosened for 15 minutes, divided into five equal parts, the soy sauce filling is also divided into five equal parts, the soy sauce filling is about 15 grams for me

Steps 5 to 8

5. The dough is kneaded into a circle, wrapped in soy sauce, and collected.

6. Put them in rows in an 8-inch cake mold, wrap them in a circle, and do a second fermentation.

7. Put in the oven, second fermentation, choose the fermentation function, 45 degrees, 40 minutes, put a small bowl of hot water in the oven at the same time

8. When the fermentation is complete, remove, brush a little egg juice, and sprinkle a moderate amount of coconut oil.

Steps 9 to 12

9. Start baking, 170 degrees, 17 minutes, in the middle and lower layers

10. The surface is golden yellow.