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1
The kitchen machine I bought recently is called KitchenAid in English (the picture is taken from the Walmart website). -
2
Beat 2 eggs and take out about 1/4 of the egg liquid for brushing the surface. This way you don’t have to beat eggs specifically for brushing the surface. It will definitely be used up. . -
3
1+3/4 egg liquid, 1/2 cup of milk, 2/3 tsp of yeast, 2 tbsp of sugar, 1/8 tsp of salt, mix well and add medium gluten 2 cups of flour, turn on the machine and knead the dough. After kneading into a ball, add the oil that has been heated over water, and then knead the dough. -
4
For about 15 minutes, turn to level 4, dip your fingers in oil, pull out a small piece of dough and stretch it out until it can basically form a thin film. -
5
Set the oven to 350°F for about 20 seconds. Preheat until warm to the touch. Turn off the power. Put the dough into an oiled bowl and cover with plastic wrap. Place in the oven and set for about 1 hour. +20 minutes. -
6
After the time is up, take out the dough and let it rest for 10 minutes. -
7
Roll into a round shape and cut into 8 equal parts. -
8
Knead the small dough evenly and close it. -
9
Place the dough, seam side down, on a baking sheet dusted with flour, put it in the oven without turning on the heat, and let it rest for 30 minutes. -
10
Apply a thin layer of flour to the dough and use a special dough knife to make a slit about 1 cm deep. -
11
Slice the unsalted butter into slices about 2 mm thick, then cut in half into two slices. -
12
Add 1/2 tablespoon of milk to the eggs on the brushed surface, mix well and prepare to coat the surface. -
13
Insert the butter slices on top of the bread and preheat the oven to 325°F. -
14
Brush a layer of egg milk on the top of the dough, put it in the preheated oven, bake for 10 minutes, take out the baking pan and bake it at 180°, bake for 6 minutes, if possible If so, place a small dish of water on the bottom of the baking pan or next to it. -
15
Bake until deep golden brown and enjoy. Enjoy!
Tips
1. The ratio of eggs and milk is not static, but the dough should not be too hard;
2. There is no need to knead the dough into a very thin film, as long as the film can be pulled up;
3. The ladles, spoons and measuring cups used by the author in any food blog posts such as cooking and baking are all international measuring tools and are not the spoons and cups we usually use to mix drinks and hold food at home or in restaurants. Please note that.