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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Beat 1 egg in a bowl until well mixed, then add milk (or unsweetened soy milk) until the total weight reaches 180g, and place the mixture in warm water to reach 36-40C.
Watch out
The warm water must not be too hot, otherwise it will cook the eggs into flakes.
Add 200g bread flour, 50g cake flour, 25g sugar, half tsp salt, and 3g instant yeast into a large glass bowl, and mix the dry ingredients evenly with a whisk.
Watch out
Make sure to mix the dry ingredients thoroughly first, otherwise direct contact between salt and yeast will inhibit fermentation.
Pour the warm milk-egg mixture into the dry ingredients in several batches while stirring with chopsticks so the flour absorbs the liquid; then add 20g melted unsalted butter and mix with chopsticks and a spatula until smooth with no dry flour visible.
Watch out
The liquid must be added in batches, otherwise pouring it all at once will cause lumps and make it hard to absorb.
Transfer the mixed dough to a clean bowl, cover with a wet towel and let rise at room temperature until doubled; then wrap tightly with plastic wrap and place in the refrigerator for cold fermentation for at least 12 hours.
Watch out
Cold fermentation must take at least 12 hours, otherwise insufficient time will affect the bread texture and softness.
When cutting dough with a knife, keep fingers away from the sharp blade to avoid cuts.
Sprinkle a little bread flour on the work table, take out the fermented dough to remove air, use a rolling pin to help round and degas the dough, and then cut the dough equally into 9 parts with a knife.
Watch out
Try to divide the dough into equal sizes, otherwise uneven baking or sizes will occur.
After dividing the dough, cover with plastic wrap and let rest for 15 minutes; meanwhile, line a 15x15cm baking pan with baking paper and trim it.
Watch out
The dough must rest long enough after division, otherwise it will shrink and be hard to roll out.
Degas, roll out, roll up and round each small dough into a ball, place them neatly in the lined baking pan; cover with a wet towel for a second rise of about 45 minutes until doubled.
Watch out
The wet towel should not directly press on the dough during secondary fermentation, and the environment should be warm and moist.
Place appropriate small pieces of chopped salted butter on the surface of the proofed dough and in the gaps between the dough balls.
Watch out
Do not put too much salted butter, otherwise excessive melting during baking will cause the bread bottom to collapse.
The air fryer inner basket and pan are extremely hot, operate carefully when putting them in to prevent burns.
Place the baking pan in the air fryer and air fry at 160C for 5 minutes to slightly set the bread surface.
local_fire_department160C for 5 minutesWatch out
Keep the baking pan flat when putting it into the air fryer to avoid tilting.
The freshly taken out baking pan is extremely hot, must use heat-resistant gloves when taking out to avoid burns.
Take the bread out of the air fryer, brush an even layer of egg wash on the surface, put it back into the air fryer and bake at 160C for 5 minutes to color.
local_fire_department160C for 5 minutesWatch out
Brush the egg wash gently and evenly, too much will drip to the bottom and stick, too little will cause uneven coloring.
When covering with foil, the air fryer basket and pan are extremely hot, operate carefully to avoid burns.
Cover the surface of the bread with a layer of aluminum foil, put it into the air fryer and bake at a low temperature of 130C for the final 5 minutes to ensure the inside is fully cooked without burning.
local_fire_department130C for 5 minutesWatch out
If you continue baking at high temperature without foil, the surface will burn before the inside is cooked.
The freshly baked pan is extremely hot, must use heat-resistant gloves when moving to avoid severe burns.
After baking, wear heat-resistant gloves to take out the baking pan, place it on a cooling rack to cool for about 18 minutes, then carefully lift the baking paper to unmold the pull-apart bread.
Watch out
The bread must be completely cooled before unmolding, pulling it apart while too hot will cause the inner texture to be sticky and shrink.
