Pocket Bread Boy
Ingredients
- High-gluten wheat flour (Jinxiang brand) 300g
- Yoghurt 147g
- Rum Raisin 50g
- Salt 2g
- Granulated sugar 30g
- Egg liquid 30g
- Butter 20g
- Yeast 4g
- Condensed milk For bread wiping
Steps
1. Beat an egg, beat it well, use 30g to mix the dough, and use the rest to wipe the surface of the bread
2. Put flour into the mixer and basin
3. Add sugar, salt and egg liquid
4. Add yogurt
5. Use chopsticks to stir into a flocculent form
6. Turn on the mixer to 2 and knead the dough for 3 minutes, then add the yeast
7. Knead the dough for 2 minutes and tear the dough into pieces
8. Add butter and knead the dough at setting 2 of the mixer for 5 minutes
9. Well, even though I don’t use the hand wrap every time I use the chef’s machine, the bread still comes out smooth. This time I will tell you the reason. In fact, if you add butter and knead the dough for 5 minutes in a mixing machine, you will definitely get a hand mask. It’s just a matter of thickness. The hand mask I pulled out was really thin, and it became very thin when I pulled it out casually, so the bread made every time when I kneaded it with a chef's machine was soft and stringy.
10. Cover with plastic wrap and serve
11. Entering autumn, the weather becomes cooler. So now the fermentation time is longer than usual. This time I fermented it for 1 hour and then poked holes to test it. I found that it retracted, indicating that the fermentation was not complete yet. The second time was after 10 minutes, and there was no collapse or retraction. It took a total of 70 minutes. Use a chef's machine to stir the dough a few times to deflate it
12. Roll the dough into a large piece, about 7mm thick
13. Apply a layer of condensed milk. This step is up to your preference. You can apply honey, syrup, etc.
14. Spread raisins
15. Fold in half
16. Fold in half again
17. Fold in half again
18. Roll out the dough into 1cm pieces
19. Cut into 2cm wide strips and then into 2cm wide squares Of course, as you can see, I am not so particular.� Very lazy...so just make do with it...
20. Carry out 2 rounds in the oven. The fermentation function of the oven is 35 degrees. Place a bowl of boiling water at the bottom and ferment for 45 minutes
21. After the second round, preheat the oven to 180 degrees Rub egg wash on the surface of the bread Bake in oven for 18 minutes
22. Small bread, perfect for traveling ~ easy to eat and won’t make the car dirty
Tips
- Observe the coloring during baking. If the surface turns golden, cover it with tin foil~
- For other questions, such as fermentation issues, please refer to my other bread recipe
