I made biscuit bread. It is a bread that is rolled up with biscuit dough inside the bread dough and rolled and baked. The biscuit gives it a moderate sweetness and buttery flavor, so it is a type of bread that goes without a single loaf. I thought I would eat it all up if I made it large, so I purposely made it into a cute mini-bread for the large Oranda size frame. No need to cut, just grab one piece at a time and eat it! The sweetness is mild, so do not reduce the amount of sugar and make it as it is. Do not substitute baking powder and baking soda, but add both. If you want to turn the kneader, add all the ingredients and after mixing, follow the same steps from the divided part after the first fermentation so that it doubles in volume.
Ingredients (for 3 Oranda large pans)
165 g of milk
1 egg (52-55g without shell)
6 g salt
35 g sugar
Instant Yeast 6g
35 g butter
320g strong flour
105 g butter
70 g sugar
170g soft flour
2 g baking powder
3 g baking soda
1. 165g of lukewarm milk, 52~55g of eggs (excluding eggshell). 6g of salt, 35g of sugar, 6g of dried yeast. Melt sugar, salt, and yeast, 35g of melted butter, 320g of strong flour (bread flour). Mix until no powder is visible. Rest for 20 minutes at a temperature of 27 degrees Celsius.
2. After 20 minutes…Fold the dough around 10 times to activate gluten. Rest again at 27 degrees for 20 minutes. After 20 minutes…Fold the dough around 5 times again to activate gluten. Ferment for 40 minutes at a temperature of 27 degrees Celsius. Make biscuit dough.Mix 105g of butter. Add 70g of sugar and mix well.
3. Place 1 lukewarm egg in a bowl and mix well with white and yolk. Add 24g of eggs and mix well. You don’t have to dissolve the sugar completely. Add 170g of cake flour, 2g of baking powder and 3g of baking soda. Mix well until powder is not visible and becomes a lump.
4. Divide the finished biscuit dough into 3 pieces. I divided 123g each. Make the divided biscuit dough into a rectangle about 9cm wide and 13cm long. Place in the refrigerator to harden the dough.
5. Punch the fermented dough, remove the gas, and divide it into three parts (205g each). Make the dough into a round shape, rest at room temperature for 15 minutes.
6. Roll out the dough to a size that wraps around the biscuit dough, turn the dough over so that the smooth side is on the bottom, then put the biscuit dough on top. Pinch the dough so that the biscuit dough does not stick out. Roll out the dough to a size of 13cm in width and 18cm in height. Roll the dough and pinch it well so that the ends do not come loose.
7. Divide the dough into 8 equal parts. Put the dough into the mold. (Mold size: 150x70x63mm). Let the dough rise to the height of the mold at a room temperature of 27 degrees for the last fermentation, fermented it for 40 minutes.
8. Bake for 25 minutes in an oven preheated to 160 degrees. Apply a shock to the mold to remove the water vapor from the inside of the bread. Because of the biscuit dough, the top is rough and looks more delicious. The biscuits are rolled up into a uniform shape.