Soft bread recipe

More and more people are making their own dim sum at home. Although many dim sum are delicious, there are still some differences between them and those made by professional pastry chefs outside. For example, many people feel that the bread they make is not soft enough. Little do people know that the yeast content required for each type of bread is different. This article introduces the recipe for making soft bread. As long as each step is strictly followed, you will have a delicious and soft bread. Let's try it.

Ingredients Recipe Calories: 5484 (kcal) Main Ingredients High-gluten flour Appropriate amount of butter Appropriate amount

Methods/Steps

1 Ingredients: 250g high-gluten flour, 35g butter, 2g salt, 4g yeast, 110ml milk, 40g sugar, 1 egg

2 Put the dough ingredients except (butter) into the bread bucket, check the dough after 20 minutes, and when it reaches the expansion level, you can add butter.

Add 35 grams of softened butter and knead the dough for another 20 minutes until the dough is smooth and elastic.

Knead the dough until it expands and can be pulled into a large film.

Turn on the yogurt function for a fermentation

Coconut filling: 15 grams of butter, 1 egg yolk and 10 grams of sugar are mixed into coconut filling.

Then take out the dough, divide it into eight portions (each dough weighs about 60 grams), roll it into balls, cover it with plastic wrap and relax for 15 minutes.

Then take out the dough, divide it into eight portions (each dough weighs about 60 grams), roll it into balls, cover it with plastic wrap and relax for 15 minutes.

Use a rolling pin to roll it into a long ox tongue shape, and use a knife to cut a few cuts on the surface

Twisted into a twist shape

The twisted strips are connected end to end to form a circle, and the ends are crossed. Make sure the tail is placed underneath and pressed tightly

Place in a warm place until it doubles in size, brush with egg wash

13 Bake at 180 degrees in the middle layer for 15 minutes until the surface is browned and the sides of the bread rebound quickly after pinching.