American cuisine

Easy

Fluffy Pastry Butter Bread | You have never seen this way to make bread | Crispy and Soft

大琼 Qiong Cooking

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Fluffy Pastry Butter Bread | You have never seen this way to make bread | Crispy and Soft

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This is my favorite bread, burnt on the outside and soft on the inside. You can eat it layer by layer.

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Recipe

PRE TIME: 1 hr 10 min

COOKING TIME: 27 min

TOTAL TIME: 1 hr 37 min

4 SERVING

Ingredients:

Dough
2 cup Bread flour/All-purpose flour
4.9 oz. Cold Milk
1.5 oz. Sugar
1/4 tsp. Salt
1 tbsp. Condensed milk
0.8 tsp. Yeast
1 Large Egg
2/3 oz. Butter
Butter piece
4 oz. Butter

Directions:

Put all the ingredients except butter into the basin. Add condensed milk and flour.

Add the yeast after adding the flour. Finally, beat in an egg.

Then put it in the chef's machine to knead the dough. Knead the dough until the film can be pulled out, we now put the butter in. Knead the butter into the dough and continue to knead.

Wrap the kneaded dough with plastic wrap and put it in the refrigerator to rest for 30 minutes.

Take 120g butter and cut into slices about 5mm thick. The butter slices used here can be salted or unsalted butter. Take a larger parchment paper and spread the cut butter on top. Then fold the edge of the oil paper and wrap the butter inside. Fold it into a square that becomes 15cm in length. After folding, turn it over, press it with a rolling pin, and roll it flat. Roll into butter slices with a thickness of approximately 3mm. Put it in the refrigerator after rolling it out.

Take out the dough from the refrigerator and sprinkle some flour. Then roll it into a large rectangular dough. The size of the dough is about 2 times the size of the butter slices. To be able to wrap all the butter slices inside.

Now spread the prepared butter slice in the middle. Fold the dough pieces over from both sides and wrap the butter pieces. Try not to leave air inside, let’s compact it. Turn over after wrapping the dough. It’s not easy to roll out the dough at first, press it with a rolling pin.

If there is still air in it, use a toothpick to pick it up to drive the air out. Fold the rolled dough sheet in half, and then fold in half. This completes the first 4-fold. Place the folded dough on a cutting board and cover with plastic wrap. Freeze in the refrigerator for 20 minutes.

20 minutes later we take out the dough. Roll out into a large dough sheet, and then perform another 4-fold. Cover the folded dough with plastic wrap and keep it in the refrigerator for 20 minutes. 20 minutes later we take out the dough. Roll it into a large dough piece about 10x6 inches. You can first use a ruler to mark and divide it into 4 parts. Then use a knife to cut into 4 segments of the same width.

Take two cut strips, cross and stagger, and fold them together. You can also cut off the head and tail of the strip to make it more beautiful. Take 2 6-inch baking pans and spread butter on them. I use the chiffon cake pan.

Then prepare a big baking pan and put it on it, now let it ferment. Put a pot of hot water in the lower part of the oven and put the baking pan on top. Turn on the oven light for fermentation. After 2 hours, the dough has risen to twice its size. Brush a layer of egg liquid on top.

Preheat the oven to 340 °F/170 °C and bake for 22 minutes. Then bake at 400 °F/200°C for 5 minutes to color. Let’s shake the pan to exhaust some heat for the freshly baked bread. Brush the surface with butter while it is hot. Let it cool to take out the bread from the baking tray.

Enjoy!