French milk bread
By VicentaLakin
It's a very dull piece of bread, suitable for staple foods, and I cut the amount of sugar and oil on the basis of the original formula; I'm a little obfuscated, and I'm afraid of high sugar and oil. Every time I do something, I recalculate to reduce the amount of sugar oil, but the western dot can't get away with sugar, oil, all kinds of problems, and I like to make coffee and milk。
Recipe Recommendations
Steps for French milk bread
1
Milk, yeasts in the bread drums, yeasts in the oven, my yeast in the fridge, and an egg
2
(b) To pour all other materials into the barrel
3
(b) Pulling out the film until it reaches the face, without needing it
4
Round in, one round
5
Flour fermented to twice the size of the dough, with flour on its hands and holes, and the flour fermented in its wake
6
(a) Excerpt the noodle, which is broken into eight pieces on average by pressure exhaust
7
Roll round, 15 minutes in the middle
8
(b) When the noodles wake up, take a noodle, flatten it open, make it olive-forming, two-head tippings, folding it, strangling it, dotting it a few times, opening it up with a second one; then finish it and do it in the warmth
9
At the end of the second round, the face of the face was sifted with high powder and slit with a knife, which is now in the hands phase, with poor mastery and ugly appearances
10
It's in a preheated oven, 180 degrees, mid-level, 15 minutes, just on the surface
11
Take it out and put it out cold