Fang Zi and the picture come from Maangchi, a Korean food expert from YouTube. After trying it, it feels convenient and easy to operate. The taste of the bread is also very soft, but the taste is relatively light and needs to be eaten with jam or side dish. Maangchi's formula has always been simple and easy to operate, and the materials and units of measurement used are relatively simple and common. Many of the gourmets of the US Emperor used ordinary flour to make bread. This recipe is no exception. I use high-gluten flour and taste more vigorous. The chilled milk is used in the recipe, which is estimated to quickly reduce the temperature of the butter and facilitate the addition of yeast. The problem in the baking process, after I baked for 15 minutes, the color was not good, and it was baked for 2 minutes. The color of the brush is protein. I think the color of the whole egg should be more beautiful. After the oven is finished, brush the protein again and bake it back for one minute to make the skin softer. The taste is not very amazing. If you don't like sweets, try it, but when you eat it alone, the sugar should be slightly increased. The baking tray uses an 8-inch baking tray. Original link: http://www.maangchi.com/recipe/bread-rolls Please read the tips carefully
Pick a slightly larger pot, put the butter into the pot, heat it and melt it into a liquid and turn off the heat. (It can also be heated into a liquid in a microwave oven).
Add the refrigerated milk, stir evenly, add sugar and salt in turn, and stir the eggs evenly. When the temperature of the liquid drops to the same temperature as the body temperature (use the finger to try it, it will not be hot), add the yeast, stir evenly, let stand One minute.
Sift in the flour and slowly mix into the dough.
At this time, the dough is more sticky and covered with plastic wrap.
Fermentation for 1 hour, the volume can be 2 times larger.
Pointing the inner kneading dough with your hand for 1-2 minutes, the dough after the kneading is slightly smoother than the first fermentation, and it is not sticky. Cover the cling film and ferment again for 30 minutes.
Sprinkle some flour on the chopping board, take out the dough, and simmer it into a smooth dough.
Divide the dough into 6 portions.
Take a small portion and grow a strip (about 8 inches long)
The long strips are similar to the knots, and do not pass through.
The tail is pressed at the bottom and finally as shown.
Put the shaped dough into a baking tray and ferment for 1 hour to 2 times larger. Brush a layer of protein on the surface.
Preheat the oven 350F (180 degrees), bake for 15 minutes - 17 minutes to the skin color, remove a layer of protein, and then bake in the oven for another minute.
After a long time not coming to the kitchen, Fang suddenly got on the hot search, and the heart was stunned, but the score has been declining. It is still very heartbreaking. This formula is very good for those who are suitable for lazy people and do not like face-to-face. So don't compare it with the bread dough that has been brushed and brushed. After all, they are different ways of making. I have answered some common questions and I hope to help you. 1. The water absorption of the flour is different, and a small amount is added a plurality of times, and if it is in a particularly sticky state, the amount of water is appropriately reduced. 2. The oven is different, the temperature deviation is also different, please adjust the temperature according to your own oven. If the outer skin is hard and uncooked, properly lower the oven temperature and place it in the middle layer. 3. This party is suitable for small partners who do not like kneading. The pursuit of perfect drawing effect can ignore this side. 4. This side of the yeast is used in large amounts, and it is used with caution for small partners who are sensitive to yeast taste. It is not recommended to reduce the amount of yeast.