Basic Pull-Apart Bread
Butter: Promotes blood circulation and removes blood stasis.
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This basic pull-apart bread is a wonderfully soft and fluffy delight, perfect for everyday baking. Known for its satisfying stretchy texture, it makes a great accompaniment to any meal or a delicious snack on its own.
Ingredients
wheat flour
250g
milk powder
15g
fine sugar
25g
salt
2.5g
milk
120g
whole egg liquid
20g
yeast
5g
butter
25g
Instructions
1
Step 1
First, sift the wheat flour; the milk powder does not need to be sifted. Weigh and prepare the remaining ingredients. Add the sugar, beaten egg, and salt into the bread bucket respectively, then pour in the milk and mix well.
2
Step 2
Next, pour in the wheat flour and milk powder, adding the yeast last.
3
Step 3
Start the bread maker.
4
Step 4
Knead until the gluten forms, then add the butter and continue to knead until it reaches the full development stage.
5
Step 5
Let it proof at room temperature until doubled in size.
6
Step 6
Press the air out of the dough, shape the dough into a round ball, and let it rest at room temperature for 15 minutes.
7
Step 7
Divide the dough into different sizes according to the different molds.
8
Step 8
Use a rolling pin to roll out into a long tongue shape, and let it relax for 10 minutes. (You can add your favorite dried fruits.)
9
Step 9
Roll the rolled-out dough sheet from top to bottom, keeping the width consistent with the width of the toast mold.
10
Step 10
Place the rolled dough into the bottom of the toast box with the seam facing down.
11
Step 11
Place the toast box in an environment at 38°C with 85% humidity for the final fermentation.
12
Step 12
When the dough has fermented and risen to 90% full in the toast box, brush with whole egg wash.
13
Step 13
Place in an oven preheated to 165°C and bake for about 35 minutes. You can put the lid on or leave it off. Unmold while hot, place the toast on a cooling rack, and eat once cooled.
