Grided milk buns
By VicentaLakin
Having recently obtained a trial in a bag of bread powder, he has been lazy and he wants to play with his family while he's at home, and this time he has learned to make a netted bread, which looks like he wants to eat。
Recipe Recommendations
- high-gluten flour 200 grams
- milk 90 grams
- yeast 3 grams
- sugar 40 grams
- salt 2 grams
- eggs 30 grams
- butter 25 grams
- Castel sauce 100 grams
- whole egg liquid appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Grided milk buns
1
First of all, put high-banded flour, dry yeasts, milk, salt, sugar, eggs in the basin, and form a lasagna, rub it up to a certain extent, and try to open it up, and a little thinness of the mosaic will rip out a lot of holes。
2
At that time, it was put in butter, which continued to rub, to the point where it could pull out a thin film that could not break easily, even if it was a very smooth hole。
3
Shine it in the basin and ferment it。
4
When fermented to 2.5 times the original size, the flue gas is removed。
5
It is then divided into smaller groups of the same size, with 15 minutes of fermentation。
6
Take a fermented pasta into an elliptical form。
7
From the top to the bottom, the two sides are slowly closing, and it's better to be olive-shaped。
8
Toasters with tin paper in the pads, spread a little bit apart and re-ferment。
9
When the fermentation is twice as large, the egg brush is removed。
10
Squeeze the cathedral sauce on the bread。
11
Put it in a pre-heated oven, 180 degrees, fire up and down, 15 minutes, and it's fine until the surface is yellow。Grided milk buns Make Tips
1. The key to making this bread look good lies in shaping the dough into an olive shape. To create a beautiful olive shape, you need to practice several times and refine the steps and techniques.
2. After the bread is shaped, it is time for fermentation. The optimal temperature is 38°C and the optimal humidity is 85%. It generally takes 40-60 minutes until the dough doubles in size.