fancy milk bread

1

Prepare the ingredients and soften the butter at room temperature beforehand.

2

Microwave milk for 20 seconds, add yeast and stir.

3

Mix all ingredients except butter (add the remaining 20g of eggs and spread them on the surface of the bread).

4

Knead as much as you want ~~ It will be very sticky at first and the dough will be smooth after kneading it more.

5

After kneading to a certain extent, try to stretch the dough. At this time, the dough is not easy to stretch very thin, and if it is stretched a little thinner, many cracks will be torn out. At this time, you can add butter. (The picture quotes Jun Zhi's original picture for reference).

6

Add butter and continue kneading until the dough has formed a thin film. However, the film is not particularly tough and is still relatively easy to break. The cracked hole has an irregular shape rather than a smooth circle. At this time, the dough reaches the expansion stage. (The picture quotes Jun Zhi's original picture for reference).

7

Place the kneaded dough into a large basin, cover the surface with plastic wrap or wet cloth, and place it at room temperature for the first fermentation. The fermentation time depends on the temperature. If the temperature is high, the fermentation time is short, and if the temperature is low, the fermentation time is long. At about 28 degrees, about 1 hour, the dough can finish fermentation.

8

Deaerate the dough that has been fermented once (squeeze out air), evenly divide it into 8 portions, place it at room temperature for about 15 minutes.

9

After shaping, place it on a baking sheet, ferment it to twice the size at an environment of 38 degrees C and a humidity of 85%, brush the surface with egg liquid, and place it in a preheated oven to bake it. 200 degrees, about 15 minutes.

1. I didn't have maltose in the formula, but used fine granulated sugar. As a result, the taste was light and not sweet. If you need it, please add more sugar as appropriate;2. The criterion for judging whether the fermentation is completed: The dough is fermented to the original size. 2-2.5 times the size, dip in the flour with your fingers, and poke a hole with the top of the dough. After pulling out the fingers, the inserted holes neither collapse nor retract, but if they remain the same, the fermentation is completed;3.200 degrees for 15 minutes, the color is too dark. Although it did not affect the taste, everyone will stare at it after 10 minutes. It will be ok to color the surface;4. How to maintain the fermentation temperature and humidity conditions: After arranging the dough on the baking sheet, put it in the oven, place a plate of boiling water at the bottom of the oven, and close the oven door. Water vapor creates the required temperature and humidity in the enclosed space of the oven. When using this method, it should be noted that when the boiling water gradually cools down, if the fermentation is not complete, it needs to be replaced in time; the final fermentation usually takes about 40 minutes. Fermentation until the dough becomes twice as big. 4. This bun is very simple and suitable for breakfast with jam/salad/milk, etc., so you can start the day in a good mood. Hehe;5. For related bread shaping methods, please refer to your original illustration http://blog.sina.com.cn/s/blog_4a5089ff0100906m.html