Milk, yellow bread

By VicentaLakin

Milk, yellow bread
Honey loves milk buns. They're all steam buns. I'm trying to make bread today with a yellow cape. The bread is soft, the inside is sweet, the husband who doesn't like the bread, he kills two at once

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Steps for Milk, yellow bread

  • Make Milk, yellow bread step 0
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    Material requirements: high, low powder, fine sugar, butter, yeast, milk
  • Make Milk, yellow bread step 1
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    Materials other than butter are placed in the bread drums in liquid and solid order, start and face program, set for 20 minutes
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    After the noodles, add butter, and start a face program for another 20 minutes, until the pasta expands, so you can pull out a large sheet of thin film without the gloves
  • Make Milk, yellow bread step 3
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    Take out a roller circle, put it in a container, and ferment it twice as warm in the membrane chamber
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    • Make a milk platinum when the noodles are fermented: the materials needed are ready
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    Melting butter insulated water with fine sugar to melt
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    Add dispersed egg fluids evenly
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    Add milk evenly
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    Add pre-screened powder, powdered milk, polished powder, and mixed cheese
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    After the mixing is even, the water starts to boil for 20 minutes to ripe
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    Take it out when it's cooked
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    Scattered into 10 small balls of equal size
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    The fermented pasta finger is fermented without convulsion
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    Noodles are slowly ventilated into 10 flat-sized noodles (about 43 grams each) covering membranes for 15 minutes
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    I'll put the noodles in a tusk, wrap them in a milky yellow pie, and close the mouth and turn round
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    Wrap it up, put it in a saucer, double the fermentation
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    Two yolks scattered, brushed on the fermented face
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    I'll do it first
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    In the middle of the pre-heated oven, up and down to 170 degrees for 20 minutes. During the period covered with tin paper so as not to be too dark)
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    It's finished
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    Good little bread. Breakfast is necessary

    • Milk, yellow bread Make Tips

    For a finer custard filling, the dry ingredients and egg mixture must be sifted; stirring the custard filling during steaming ensures the ingredients heat evenly; if you don't have custard powder, you can omit it without affecting edibility, though the texture might be slightly lacking.

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