Description: The most classic butter steak ~ belongs to the sweet and delicious type, with high egg, milk, sugar and oil content, and is a very, very soft and durable snack bread; It is also very convenient to travel and take out, and slicing breakfast sandwiches is also delicious and nutritious, and it is worth making again and again. Remarks: (1) The amount of 4 plates of the recipe can also be made with 0*0 baking trays, and the recipe remains unchanged; Divide the gram weight of the same recipe, 0g/piece, and place two rows (0*0) on each plate with 0 pieces; 0*0 and 0*0cm heightened baking trays are also the same as above; The visual effect of different baking trays is different, please control the final length of the dough according to the width of the mold during shaping, and please flexibly grasp the final fermentation degree. (2) For students who use 0 grams of gold brick toast box, it is recommended to divide 0-0g/dough and put 0 into the mold in a group;
1. ⏏️ Click on the image to enlarge it
26. Mix the dough materials and knead them into a uniform dough, and the finished temperature is about 0 degrees, which is not recommended to be too low.
3. Ferment at room temperature for about 0 minutes, transfer to the refrigerator and refrigerate for about 0 degrees Celsius for 0-0 hours, the volume is 0-0 times, and the fermentation will fall back to the highest point;
4. Cut the dough into small pieces, add all ingredients except butter for the main dough and place in the mixer of the cooking machine.
5. Stir at low speed until there is no dry powder, turn to medium speed and knead until it is gradually smooth and the dough can be pulled out of a relatively thick film;
6. Add the softened butter
7. Knead the butter into the dough gradually on low speed. Continue kneading to the full expansion stage at medium speed, which can pull out a transparent, relatively strong film with good ductility.
30. Take out the dough and keep the dough temperature at about 0°C. Put it in a container and place it in an environment with a temperature of 0°C and a humidity of 0% for 0 minutes to continue fermentation.
9. After fermentation, the volume becomes significantly larger.
10. Remove the dough and divide,
80. 0g/piece of dough
20. After rounding, the temperature is 0°, the humidity is 0-0%, and it is proofed for 0 minutes.
13. Take a loose dough and roll it out
14. 翻面，自上而下捲起，稍微搓長
15. Do it in turn
16. Put in the bag mold, and it is easier to swing it neatly from the middle to both ends
2. Ferment in an environment with a temperature of about 0 degrees Celsius and a humidity of 0%, and ferment to about 0 times.
18. 海先生sp50，墊三能烤盤，上170下220~225度，烘烤24分鐘左右；備註：e9、ac90溫度可同上設置，其他型號烤箱請參照平時烘烤同類型麵包的溫度時間；
19. Out of the furnace, the vibrating plate is demoulded and cooled;
20. Dispense after cooling
21. Pack~