Sugar Bread

Overview

I have been making this bread for a long time. It is crispy on the outside and soft on the inside. Butter and sugar are placed in the cutouts. After baking, the butter melts and completely penetrates into the bread, and the sugar condenses on the surface of the bread. It tastes particularly sweet and delicious. Mold: Xuechu 8-cup non-stick mini cake bread mold

Tags

• baking
• children
• breakfast
• butter
• high gluten flour
• jaggery
• milk powder
• whole egg liquid
• yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Pour all the ingredients except butter into the bread bucket and set the dough program;

   

2. 2 After 20 minutes, pause and add butter;

   

3. 3 Reset the kneading program of the bread machine. After the dough is finished, place it in a warm place for basic fermentation. The dough will ferment until it is more than twice its original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. If the hole does not shrink back, it proves that the dough has fermented well;

   

4. 4 Take out the dough, divide it into 8 parts, deflate and roll into balls, cover with plastic wrap and let rest for 20 minutes;

   

5. 5 Roll the dough into a rectangular shape;

   

6. 6 Roll up the dough sheet from top to bottom and pinch the edge tightly;

   

7. 7 Complete all the small dough shapes and put them into the mold for final fermentation;

   

8. 8 After the dough has fermented, make a slit on the surface and brush the surface with milk;

   

9. 9 Put a small stick of butter and sprinkle evenly with coarse sugar;

   

10. 10 Preheat the oven to 160 degrees, place on a baking sheet, and bake for about 18 minutes.