Milk bread

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Bread machines and noodles, with eggs, milk, salt, sugar, milk powder, high-strength powder, a small pit on the high-weed powder, and yeasts, in order to avoid the loss of activity of the yeast in direct contact with the salt. The domiciliary program is 20 minutes, the first time it's done, the first time it's done, the room temperature softened butter, and then the domiciliary program is run again. Two and a half meetings are over, and we're going to have to rub our hands. Shake and pull, then fold, then shake and pull and fold。

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I repeat about 10 times, about five minutes. A small piece of pasta, slowly stretching, can form a thin and continuous membrane called a “mode of gloves”, complete with a hand rub。

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It's about an hour of fermentation

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The fermented pasta group is almost twice the size of the original. With a crutches, exhaust. Split the noodles into three pieces and split them into three pieces. Take a small piece of long stripes and make it thin with a stick

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It's evenly pine or soy sauce or whatever you like

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Put your hands on the bottom

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Keep it tight

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I'll make the long notes as shown

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We'll do the same thing. We'll get three strips

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Start programming. First of all, connect three heads together

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Right to left, press on the middle

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Then use the left to the right and press on the middle

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Repeat step 11 -- right

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Repeat step 12 and repeat steps 11, 12 and complete. Connecting the three tails together in a pre-prepared grill

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The remaining two noodles were operated as the steps described above, resulting in three plumes. Two rounds still, 20-30 minutes, this figure is already two。

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The temperature of the oven is set at 180 degrees, with five minutes of preheating. When the preheating is complete, the two-shot ovens will be placed in the oven at a temperature of 180 degrees for 22 minutes. Take out the slurry butter right away。

1. The ingredient measurements are not very precise, so please adjust them to your preference. Keep an eye on the dough while the bread machine is kneading; as long as it isn't too dry or too runny, it is fine. 2. The process of rolling the dough into thin sheets and adding filling also serves to degas the dough after the first fermentation, killing two birds with one stone. 3. You can melt the butter while preheating the oven. Place the butter in a small bowl and put it in the oven during the preheating phase. Time it so the second proof finishes at the right moment, ensuring neither task is delayed. 4. Brush with melted butter immediately after taking the bread out of the oven; this gives the bread the best shine and texture. 5. There are many ways to braid the dough. You can also shape a single strip into a "figure 8" to make small rolls. Feel free to do as you like. 6. Regarding hand-kneading to develop the gluten film: try stretching the dough by throwing it, then stretching it sideways; I estimate about 10 times each, though you might not need that many. Hehe. Good luck! ^_^