super soft bread
High-gluten flour 350g | Granulated sugar 40g |
Eggs 1 | Salt 1g |
Milk 200ml | Fresh yeast/dry yeast 11g/4g |
Butter 25 grams |
Step 1
The weather is too hot. Before going to bed, prepare all the ingredients except butter and yeast. The powder needs to be sifted.Step 2
Mix well with your hands or a spatula and refrigerate overnightStep 3
It will almost expand after one night. Add butter and yeast and continue kneading. You can also knead by hand.Step 4
The film comes out very quickly, mainly to keep the surface warm, so be sure to put it in the refrigerator for half a day.Step 5
Ferment at room temperature until it doubles in size. Dip your finger in flour and poke holes, then slowly spring it back up (if it's too hot, refrigerate it for fermentation)Step 6
Divide into 20 small portions, 16 can also be used, I used an 11-inch square baking panStep 7
It is also almost twice the size. I put a bowl of warm water in the oven. It was too hot and the oven fermentation function was not turned on.Step 8
Brush with egg wash to make it look better. Preheat the oven at 170 degrees in the middle for about 30 minutes.Step 9
It's very fragrant and soft, and you can eat it right out of the oven.Step 10
The tearing is also very beautiful, and it is great to eat on the empty stomach. If you want to stick jam, salad dressing, etc., it is recommended to reduce the sugar, and you can also make small hamburger embryos. They are very soft. Tips for cooking super soft bread