The old cook taught you how to make crab and mushroom bread

High gluten flour 150g

35 grams of white sugar

2 g dry yeast

12g butter

Salt 2 g

85 grams of water at 40 to 50 degrees

One egg

Crab mushrooms 120g

Miso 15g

Kewpie salad dressing 35g

White sesame seeds 3 grams

75g high powder,20g egg mixture,20g sugar,2g yeast into pot A

75g flour,2g salt,12g butter in basin B

Add 85g warm water of 40 or 50 degrees to basin A, stir well and smooth, there are small needle-shaped bubbles

Pour basin B into basin A, stir and knead evenly, so that the surface of the dough is smooth. Cover with plastic wrap and let rise at 40 ° C for 25 minutes

Wash 120g crab mushrooms, tear into thin strips and wrap with kitchen paper. Microwave on medium heat for 2 minutes to dissipate heat

Place salad dressing, miso and remaining sugar in bowl C

Add crab mushrooms to basin C and stir well

Test fermentation degree

Divide the dough exhaust evenly into 6 parts. After reunion, cover with a damp cloth that does not wring water and wake for 10 minutes

After 10 minutes, take a piece of dough and knead it into the shape of a middle drum with two tips, the length of which is the same as the scraper. Long chopsticks dipped in flour and pressed down

Use chopsticks to roll into a 2cm groove

Fill the mushrooms in the grooves and let rise at 40 degrees for 30 minutes

Egg wash sprinkled with sesame seeds

190 degrees for 15 minutes