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  1

  Let’s put together 240 grams of high-gluten flour, 25 grams of milk powder, 3 grams of salt, 3 grams of yeast, 30 grams of sugar-osmanthus honey, 100 grams of sweet fermented rice, and 30 grams of eggs.

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  2

  Add the Polish starter made in advance. How to make Polish starter: Mix 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast together until there is no dry powder. Ferment for 3-4 hours at room temperature around 25°C. It will expand to 3-4 times in size. There will be many small bubbles on the surface and many mesh pores in the internal tissue. If it does not smell sour, it means it is ready.

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  3

  Stir for about 7-10 minutes. After stirring to form a rough film, add in the softened and evenly softened water at room temperature.25 grams of salted butter, continue to stir.

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  4

  Stir for another 12-15 minutes, and you should be able to knead out a thin glove film.

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  5

  Take out the dough and divide it evenly into 12 portions.

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  6

  Form all into a ball, cover with plastic wrap and let rest for 5 minutes.

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  7

  Take a piece of loose dough and flatten it first.

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  8

  Then fold it from the outside inward.

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  9

  Finally, pinch and close the mouth.

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  10

  Just roll it into a round shape.

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  11

  Arrange on a baking sheet and place in the oven for secondary fermentation. The oven temperature is 35℃, the humidity is 80℃, ferment until it is 1.5 times larger (note: put a bowl of hot water in the oven to help fermentation).

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  12

  First take out the fermented bread, brush the surface with egg wash, and then put it in the preheated oven.

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  13

  Preheat the oven to 170°C, then put the bread in and bake for about 17-20 minutes (pay attention to the surface during baking and cover it with a piece of tin foil to prevent the surface from being too burnt.)

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  14

  Brush a layer of honey water while it is hot (mix honey and water thoroughly at a ratio of 1:1).

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  15

  Wine-made osmanthus meal bag, complete O(∩_∩)O

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  16

  The fresh osmanthus fragrance and sweet fermented wine are super soft and fragrant in the mouth.

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  17

  Soft and elastic, sweet in the mouth, and incredibly delicious.

Tips

1. Each brand of flour has different water absorption. Flour and water can be added as appropriate according to the water absorption of the flour.
2. The baking time can be fine-tuned according to the temperament of your own oven.
3. After the baking surface is colored, cover it with a piece of tin foil to prevent the surface from being too burnt.
4. Store at room temperature for 2-3 days. It is best to seal it when frozen. It needs to be defrosted before eating. Preheat the oven to 170 degrees, spray a little water on the surface, and heat for about 3-5 minutes.