Small Balls Bread
Simple and easy to do.
Food Ingredients
high gluten flour
200g
Salt
3 grams
Fine granulated sugar
5 grams
dry yeast
2 grams
Olive oil
5 grams
Water
135g
ground parsley
1 gram
crushed black pepper
A little
unsalted butter
right amount
Step
1
All ingredients except butter are mixed in a bread machine or other kneading machine to form a smooth and elastic dough, probably enough to expand.
2
Sealed, fermented to twice as big.
3
The fermented dough is poured out on a panel and divided into six equal parts.
4
Round a clean cloth on the back cover and relax for 10 minutes.
5
Slack the dough smooth side down, press flat exhaust.
6
Pinch it up and down.
7
Pinch it left and right again.
8
Finally, the mouth is tightly closed, rolled slightly, and arranged into a ball.
9
When all is done, ferment the dough to 1.5-2 times the size.
When fermentation is best placed on oil paper or baking tray to prevent sticking;
Remember to cover with a clean cloth;
The time of fermentation is not absolute, depending on the state of the dough.
When fermentation is best placed on oil paper or baking tray to prevent sticking;
Remember to cover with a clean cloth;
The time of fermentation is not absolute, depending on the state of the dough.
10
It's almost fermented. Preheat the oven to 230 degrees.
Cut a knife on the surface of the bun, put a small strip of butter, and then spray a layer of water mist evenly on the surface with a small watering can.
You don't need much butter, just a thin strip.
Cut a knife on the surface of the bun, put a small strip of butter, and then spray a layer of water mist evenly on the surface with a small watering can.
You don't need much butter, just a thin strip.
11
Place in the oven and bake at 220 degrees for 15 minutes.
12
Bake, take it out, let it cool, seal and freeze it for preservation, and rebake it when eating.
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