This is Butter Knots bread. I with 3 people be a group in practical room make the Butter Knots bread on today. Before we make the bread, we prepare ingredients, such as Bread flour, instant active dry yeast, bread improver (Finetex) , salt, sugar, milk powder, egg, cold water, and Anchor butter.
Firstly, we use an electric mixer with a dough hook at slow speed, mix all the dry ingredients together for 1 minute.
Secondly, add eggs and water; continue mixing on slow speed for another minute. Change to medium speed and mix for 5 minutes until dough is half developed. Carefully add softened butter over 7 to 10 minutes on medium speed until dough is fully developed.
Thirdly, transfer the dough onto a flour-dusted bench and round up dough with both hands. Place dough into an airtight container and let it ferment in a warm place for 1 hour until dough doubles up.
Fourthly, divide dough into 80 grams. Use cupped hands to mould the dough into smooth round balls. After, 15 minutes, roll out the dough and mould with your fingers into strips about 30cm/12 inches long. Twist the strips into double-knots and figure 8 rolls.
Next, place the rolls 5 cm apart on a tray and proof in a warm place for 1 hour until dough doubles in size.
Finally, brush the tops with egg glaze and bake at 200 celsius for 15 minutes or until golden brown. Remove and cool on a wire rack.
This dough is final mixer will be very sticking. It is necessary to dust a little flour on the table when rolling out the dough to prevent sticking. Avoid using too much dusting flour as this will dry up the dough. It is important that each strip must be tightly rolled and of even thickness throughout the entire length of the strip.
Firstly, we use an electric mixer with a dough hook at slow speed, mix all the dry ingredients together for 1 minute.
Secondly, add eggs and water; continue mixing on slow speed for another minute. Change to medium speed and mix for 5 minutes until dough is half developed. Carefully add softened butter over 7 to 10 minutes on medium speed until dough is fully developed.
Thirdly, transfer the dough onto a flour-dusted bench and round up dough with both hands. Place dough into an airtight container and let it ferment in a warm place for 1 hour until dough doubles up.
Fourthly, divide dough into 80 grams. Use cupped hands to mould the dough into smooth round balls. After, 15 minutes, roll out the dough and mould with your fingers into strips about 30cm/12 inches long. Twist the strips into double-knots and figure 8 rolls.
Next, place the rolls 5 cm apart on a tray and proof in a warm place for 1 hour until dough doubles in size.
Finally, brush the tops with egg glaze and bake at 200 celsius for 15 minutes or until golden brown. Remove and cool on a wire rack.
This dough is final mixer will be very sticking. It is necessary to dust a little flour on the table when rolling out the dough to prevent sticking. Avoid using too much dusting flour as this will dry up the dough. It is important that each strip must be tightly rolled and of even thickness throughout the entire length of the strip.
No comments:
Post a Comment