Mayonnaise Crispy Grain Bread

Overview

I haven’t learned to bake for a long time, and I haven’t made bread a few times in total. However, the hot seed bread this time is indeed more delicious than ordinary ones, and can compete with the ones in bakeries. The taste is soft and the texture is good. The crispy crumbs on the surface and the mayonnaise are both great. It’s completely homemade and easy to operate. I think although this sauce has a higher calorie content, it’s many times healthier than salad dressings bought outside. It’s okay to eat it once in a while. After making bread several times, my mother liked it very much. Even my father, who doesn’t like sweets, ate a lot of it and was very happy. Isn’t the purpose of making delicious food to share with your family and have fun together? Come on~!

Tags

• baking
• ice products
• bread
• butter
• high gluten flour
• low gluten flour
• raw egg yolk
• white sugar
• whole eggs
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 First make the hot dough: prepare the materials for the hot dough

   

2. 2 Add butter to milk and cook until boiling

   

3. 3 After turning off the heat, pour in the sugar and high-gluten flour and stir evenly to form a dough

   

4. 4 After the dough has cooled, grease the surface with oil, cover with plastic wrap and refrigerate for 18-24 hours

   

5. 5 Next, make the crispy chips: weigh the ingredients required for the crispy chips

   

6. 6 Soften the butter until it is softer than needed and almost melted, but not completely melted. Add the sugar and stir evenly

   

7. 7 Pour in low-gluten flour and mix well

   

8. 8 Gently rub it into small particles with your hands

   

9. 9 Make mayonnaise: Add sugar to egg yolks and mix thoroughly

   

10. 10 Add low-gluten flour and stir until smooth and without lumps

    

11. 11 Add boiled milk little by little and stir constantly

    

12. 12 Filter

    

13. 13 While heating, stir constantly and be sure to use the lowest heat until it becomes thick and thick

    

14. 14 Let cool and mix well before use

    

15. 15 Make the main dough: Take out the scalded dough that has been refrigerated for 20 hours and bring it to room temperature. Weigh the main dough ingredients

    

16. 16 Mix the flour in the main dough evenly

    

17. 17 Tear the blanched dough into pieces and add to the flour and mix evenly

    

18. 18 Add whole egg liquid and milk and knead until expansion stage, then basically ferment until 2-3 times in size

    

19. 19 Gently squeeze out the air from the fermented dough, divide it into small pieces of about 60g, cover with plastic wrap and rest for 15 minutes

    

20. 20 After waking up, knead the small dough and roll it into an oval shape

    

21. 21 Turn the dough over and roll it up from bottom to top, then pinch both sides to shape

    

22. 22 Coat the surface with a layer of whole egg liquid and evenly dip it into the freshly made puff pastry. Use your hands to gently press the pastry into pieces

    

23. 23 Put it in the middle rack of the oven, put a large bowl of boiling water in the lower rack, and use the fermentation function to rise until it doubles in size

    

24. 24 Place in the middle rack of the preheated oven at 180 degrees for 15 minutes. During this period, after the bread is colored, you can cover it with tin foil to avoid over-coloring

    

25. 25 Squeeze on the freshly made mayonnaise, garnish with your favorite fruit, and take a bite. How about it? Isn't it very soft and attractive? Hehe.