Materials to prepare for making soft bread:
High gluten flour? 250 grams of low gluten flour? 50 grams, fine sugar? 30g, yogurt (Amherst original)140g, an egg (about 50g), salt? 3 grams, yeast? 3 grams, butter? 25 grams
The specific steps are as follows:
1. Pour high-gluten flour, low-gluten flour, fine sugar, yogurt, eggs, butter, salt and yeast into the chef's bucket.
2. After being kneaded into this state, take it out and knead it, and ferment it at room temperature for about an hour to double its size.
After one hour, stick dry flour with your fingers and poke a hole. If you don't take it back, it proves that the fermentation is complete.
4. Knead the fermented dough and divide it into 2 parts on average.
Brush a thin layer of butter on the baking tray to prevent sticking.
6. Carry out secondary fermentation, and start the fermentation mode in the oven for about 40 minutes.
7. After the second fermentation, brush a thin layer of egg liquid on the bread surface.
8. Preheat the oven for 180 degrees 10 minute, and bake in the oven for about 25 minutes.