Sugar Bread

Overview

A simple, delicious and easy-to-make bread. Use ice for all liquids when the temperature is high in summer.

Knead the dough using the salt and oil method.
After rolling, cover with plastic wrap at 25 to 28 degrees for basic fermentation. Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
Press and deflate the fermented dough, weigh it, roll it into a ball and let it rest for a few minutes (3-5 minutes in hot weather)
Take a piece of dough and roll it into an oval shape.
Roll up from top to bottom.
Pinch the joint and arrange it into an olive shape.
Place in a baking pan for secondary fermentation and brush with egg wash after fermentation.
Sprinkle with a layer of coarse sugar.
Preheat the oven in advance to 175℃ in the middle for about 20 minutes (the time and temperature are for reference only, cover with tin foil after coloring)
Soft and stringy buns.
Take out of the oven and let cool on a wire rack, then store in a plastic bag at room temperature.
Take a bite and look at the internal structure.