Milk braid bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 160g
- low-gluten flour 40g
- light cream 100g
- fine sugar 30g
- salt 1/4t
- egg yolk one
- fresh milk 40g
- unsalted butter 20g
- yeast powder 3g
- milk fragrance
- baking
- several hours
- simple
Steps for Milk braid bag
1
USE THE POST-OIL METHOD TO MIX ALL MATERIAL A INTO A MASK THAT CAN PULL OUT THE FILM AND PLACE THE WARMTH FOR BASIC FERMENTATION2
About 90 minutes, fermented to 2 to 2.5 times the size of the noodle3
Split the noodle into nine equals, cover the film after the roll and relax for 10-15 minutes4
Take a long strip of pasta to make a thick finger, make three long strips into braids for final fermentation5
Waiting for the final fermentation to make souffles, mix sugar powder, low powder, milk powder6
Add unsoft butter7
Scratch it with your hands8
The bread fermented twice for about 30 minutes, after the fermentation, brushed all the egg fluids, sprayed the souffle oven 180 degrees of preheat, mid-level, up and down the fire for about 20 minutes