Health benefits
Eggs: nourish blood
Butter: activate blood circulation and remove blood stasis
Sesame seeds: moisturize
Ingredients
High-gluten flour ( 400g ) | Low-gluten flour ( 100g ) |
Milk ( 250g ) | Egg ( one span> ) |
Salt ( One gram ) | Yeast ( 6 grams ) |
Butter ( 40g ) | |
Shredded coconut ( Appropriate amount ) | Sesame ( Appropriate amount ) |
Hand-kneaded bread! How to make
1. Prepare the materials one by one ! Put the yeast in the middle, eggs on one side, salt and sugar on the other side.Place the salt as far away from the yeast as possible, otherwise it will affect fermentation! !
2. Stir all the ingredients!
3.Put in 250 grams of milk! !
4. Stir evenly! Into the shape of cotton wool! !
5.Cover with plastic wrap and place in the freezer of the refrigerator for 30 minutes! This will make kneading the dough faster! !
6.After half an hour, knead the dough and put it on the chopping board! Hand kneading mode is on!
7. Just rub it like this! !
8.It will take about 25 minutes
9. After kneading the dough until the membrane can be pulled out, you can add butter and continue kneading!
10. Rub the hand mask for 20 minutes and it’s ready!
11.Put the dough into the basin and cover it with plastic wrap! Waiting for fermentation! !
12. Fermentation is ready! You can use your fingers to poke a hole in the middle.If it doesn't pop, it means it's ready to ferment!
13. Use a rolling pin to roll the dough into a long leather!
14.Put on the pizza sauce!
15.Sprinkle some meat floss! !
16. Roll it up!
17.Cut into several sections and put them on a plate, wait for it to ferment again!
18. Once fermented, apply egg liquid and sprinkle with sesame seeds! !
19.This is coconut shredded, braided! !
20.Preheat the oven to 180 degrees and bake for 30 minutes
21.Here comes the pot!
22.The internal organization is also very good!
Tips
Putting the frozen flour in the refrigerator will shorten the kneading time! I have tried it, friends, please try it too!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
