【Viennese Bread】Viennese Style Sandwich Bread

Overview

Vienna bread and Vienna sandwich breakfast have always been a problem that bothers me. The recipe of Vienna bread comes from Sakamoto Lijia with many substitutions in the raw material ratio. Sandwiches and breakfasts are more popular both in restaurants and at home. Bread, vegetables, eggs, bacon, ham, salad dressing... A simple bread is so rich that it is perfect for breakfast. Bread source: In 1840, the Austrian ambassador to Paris who was born in Vienna bought flour from Hungary because he was tired of eating low-quality bread at public prices. Let an acquaintance bakery make bread for him alone. This is the origin of Vienna bread (from Baidu). The original recipe uses egg liquid glazing. I personally prefer bread without brushing. You can also brush the dough in step 5. The baking temperature in the original recipe is 220 degrees for about 12 minutes (can be used as a reference). When shaping Vienna bread, the dough must be tightly folded and elastic, otherwise the dough will be folded too loosely due to carelessness in shaping. A good shape cannot be obtained, so fermentation and shaping are the two most important steps in making Vienna bread

Tags

• baking
• bread
• breakfast
• afternoon tea
• butter
• egg yolk
• high gluten flour
• milk powder
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare the raw materials and activate the yeast in warm water in advance

   

2. 2 Mix all the ingredients except butter into a smooth dough, add butter and knead until a thin fascia becomes fermented

   

3. 3 Let the dough ferment until it doubles in size

   

4. 4 Deflate the air, divide into 8 portions, round slightly and ferment in the middle for 15 minutes

   

5. 5 Plastic surgery into long rod shape

   

6. 6 Use scissors to make 6-7 vertical cuts

   

7. 7 The final fermentation takes about 40 minutes

   

8. 8 Heat the middle rack of the oven to 180 degrees for about 25 minutes (time and temperature must be flexibly controlled)