Bread by hand

　　For a while, I used to love to eat outdoor handmade bags, but now I'm trying to make my own at home, and it's not that hard.When I made it, I found that it was completely unsweetened and too oily, and I sent it to my adjusted recipe.

WHAT YOU NEED

Ingredients

High flour 350 grams
Low powder 120 grams
100 g of white sugar
50 grams of milk powder
75 grams of whole eggs
10 grams of yeast
About 210 grams of water
40 grams of butter
180 grams of butter

How TO MADE Bread by hand

1. In addition to butter and water, the ingredients are mixed, slowly add water, at the same time stir and make the dough, knead until smooth, add butter to the dough, knead to the full stage, this step I took an hour and a half, kneading the dough is really a labor, be patient, the water must be added slowly, avoid adding too much.

2. After the dough is loose for 15 minutes, it is placed in a preservative bag, baked into a rectangle, placed in the refrigerator for half an hour, wrapped in butter, softened, put in a preservative bag, baked into a rectangular thin slice, frozen for 20 minutes.

3. Take out the dough and the butter, remove the preservative bag, the dough is baked into a rectangle larger than the butter, the butter is placed in the middle, the corners are facing the side of the dough, sorry I forgot to take a picture, fold the four corners of the dough up to cover the whole of the dough, squeeze the seams tightly, wait for the dough and the butter to soften a little, then fold the dough into a large rectangle, fold the two sides a quarter, then fold the dough again, then let the dough loose for a while, then fold a third of the side, then fold the other third of the side up again, then relax for a while, fold into a large thin piece, about 0.8 cm thick.

4. If you're in a hurry, don't relax, make the effort.

5. Do not use too shallow molds, coat the inside with butter, cut the sheet into equal-width strips, it is recommended that the width of the sheet is half the depth of the mold, fold the sheet loosely or stand in the mold, be sure to leave room for expansion, about 30 degrees, about 30 minutes, send to twice the original size.

6. Brush the whole egg liquid on the surface (I used two eggs, 75 g in the dough, the remaining brush surface), oven 210 degrees to the surface color, the time is adjusted according to the height of the mold and the pan, observe more, avoid overcooking or undercooking.

7.