leftover bread
High-gluten flour 250g | Milk powder 12 grams |
White sugar 40g | Salt 2 grams |
Dry yeast 3 grams | Eggs 1 |
Water 120g | Butter 30g |
Leftovers Several |
Step 1
✅Prepare materials. breadMain body➕LeftoversStep 2
✅Sift 250 grams of high-gluten flour into the mixing barrelStep 3
✅Sift in 12 grams of milk powderStep 4
✅Add 40 grams of white sugarStep 5
✅Add 2 grams of saltStep 6
✅Mix the flour evenly and avoid direct contact between the salt and the yeast added next❌Step 7
✅Add 3 grams of dry yeastStep 8
✅Stir yeast into flourStep 9
✅Add an ☝️eggStep 10
✅Add 120 grams of waterStep 11
✅Mix the mixer first slowly and then quickly until the thick film is formed (the dough is relatively smooth and the film can be pulled out, and the holes are jagged)Step 12
✅Add 30 grams of butter and stir until it is fully expanded (the dough is very smooth and can be pulled out into a thin film, and the holes are smooth)Step 13
✅Put the dough into a smooth fermentation basin, cover with plastic wrap, and ferment at room temperature for one hour.Step 14
✅Take out the leftover vegetables. Mine is diced luncheon meat and eggs, but it can also be diced Kung Pao chicken, fish-flavored shredded pork, etc. Anything is fine as long as it is not a very watery dish.Step 15
✅ Divide the dough into four equal portions and roll into ballsStep 16
✅Press to exhaustStep 17
✅Roll outStep 18
✅Pack in fillingsStep 19
✅Pinch and close the mouth (round, long, any shape is OK, just pay attention⚠️pinch and close the mouth)Step 20
✅Close the mouth downward and put it into the baking panStep 21
✅Continue fermentation at 32 degrees for 40 minutesStep 22
✅Brush the surface with egg washStep 23
✅Sprinkle white sesame seedsStep 24
✅Bake at 180 degrees for 18 minutes, covering with tin foil depending on the coloring.Step 25
✅The bread is ready. Collect + follow to unlock more exciting content! Tips for cooking leftover bread