Hand-shredded bread Method

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  1.Put milk and eggs in the basin in sequence , put sugar on the left, milk powder on the right, then add high-gluten flour, make a pit in the high-gluten flour, bury the yeast in it, and cover it with flour

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  2. Knead the dough until there is a rough film and add butter.Continue kneading until a glove film appears (it becomes the expansion stage)

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  3.Knead it well and put it aside Place in a basin, cover with plastic wrap, and ferment for 2 to 3 hours

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  4.When the dough is fermented to 2~2.When it is large, dip your hands in flour and press a hole in the dough without shrinking

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  5. Divide them into about 25 grams of dough, about 18 pieces, roll into a round shape and cover with plastic wrap to rest for 15 minutes

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  6.Take a piece of dough and roll it out, put raisins on it

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  7.Roll it up from top to bottom

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  8. Press the two ends toward the middle

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  9.Make it all

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  10.Put it in the oven to ferment, put bread in the upper layer and boiling water in the lower layer.Close the oven door and ferment for 40 minutes

• 11. At this time, the dough has doubled in size, brush with egg wash, and bake in the oven at 170 degrees for about 20 minutes


12.Take off the touch and look at the prepared bread

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  13. Get closer and move quickly!