How to make Vienna bread

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So, what constitutes a good diet? I guess I have to at least do it myself. Now, let me introduce to you how to make Viennese bread.

1. Post-oil method: knead the dough until it is almost complete. After completion, put it in a bowl, cover it with plastic wrap and put it in a warm place for the first fermentation. The dough is fermented to 2-2.5 times its original size, which means the basic fermentation is complete.

2.1 Fold one-third of the dough in half, then fold the dough in half again, roll the dough with your palms, and shape it into a long stick of about 15cm

3.2 After the fermentation, divide the dough into about 60 pieces, roll them into balls with your hands and place them on the table to relax for 20 minutes. After finishing, take one of the doughs and roll it up with the seam facing upwards.

4. Put the dough into the baking pan and brush it with a little egg liquid.

5. After finishing the egg mixture, hold the scissors vertically and make 7-8 horizontal cuts. Put it in a warm place for the second fermentation

6. After fermentation is completed, preheat the oven to 200 degrees, turn on the upper and lower fire, put the baking tray in the middle layer, and it will take about 10 minutes to take out of the oven

You may want to try the Viennese bread introduced here. Your cooking skills will improve slowly.