How to make a fragrant soft steak How to make a fragrant soft steak

1, 180g high-gluten flour, 40g low-gluten flour, 45g fine sugar, 30g butter, 25g whole egg, 2.5g salt, 8g milk powder, 5ml dry yeast,1/0g water, and a proper amount of whole egg liquid is brushed on the surface.

2. Put everything except butter into the basin and mix well.

3. Start kneading dough and reach this level. You can open a thicker film, which is a little tough, but it is easy to break. Mix the butter in. Keep rubbing.

4. Knead the dough and put it into a small bowl for the first basic fermentation.

5. Ferment to twice the size and make a hole in your finger with flour. If it doesn't retract or collapse, it can be taken out to prepare for the later work.

6. Continue to knead the dough for the purpose of venting, flatten it with a rolling pin, pull it back, flatten it again, and pull it back. Is to get out of all the bubbles.

7. Complete the above steps and cut the dough into 16 pieces on average. Each ball is rounded by hand.

8. Spread oil paper or tin foil on the baking tray. Row all the balls in.

9. Put it in the oven for about 35 degrees, and ferment for the last time until the baking tray is full.

10, brush a layer of whole egg liquid on the surface. Preheat the oven to 170 degrees in advance.

1 1, sent to the oven, 170 degree fire, lower floor. Bake for 22-25 minutes until the surface is golden, and then take it out.