Chinese honey milk bread

1

Put all materials except butter in the toaster, rub it in the butter for 10 minutes! Now it's getting hotter. Milk better be in the fridge

2

The rubbing of the face will remove the film, the extension phase! Even the hand rub is the effect of the picture

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AND THEN YOU'RE GOING TO RUB THE DOUGH AND PUT IT IN THE ACA BAKERY, AND BECAUSE OF THE WEATHER, YOU DON'T NEED TO DEVELOP THE FERMENTATION FUNCTION, AND YOU CAN FERMENT IT IN THE BAKERY FOR ABOUT AN HOUR

4

When you're done, you can use your finger to press the bottom. If you don't back down! Pulling up the noodles tastes like a little wine. Undoing the noodles will automatically turn back and prove that the noodles are fermented

5

The fermented noodles are pumped and weighed

6

Split the dough into eight small ones, and then smooth it. Cover the skin film for another 15 minutes. If you're able to do it at a slower pace, you can reduce the awakening process, and cover the face with the skin film, one by one, so the other ones don't lose their water

7

Take a little noodle and turn it into a round face

8

Slice it evenly into little strips, and don't cut the top

9

Tie up the two heads and squeeze them tight! If you don't feel good, you can roll the dough and ferment it for a second time! Or make your own style

10

When you're done, you're going to put the raw meat in the oven

11

Put a bowl of water in the oven, cover the oven door! Second fermentation, because my 52-litre oven has a 60-degree fermentation temperature, so I choose natural fermentation! It's about 35 to 40 minutes

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After the second round, you'll be brushed with egg fluid, and you'll be able to throw some sesame or linen seeds

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It's 200 degrees hotter on the oven, and it's about 180 degrees baked for about 15 minutes. In this process, if the bread is coloured quickly, it can be covered with tin paper to avoid roasting or too heavy color

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Lassy doesn't have to say anything

If we don't have an old face, we can do it alone! High-banded flour or 100 grams of condensed flour, 1 gram of yeast, 55 grams of water fermented twice as big! The rest of the old face can be frozen, and the next use will be after room temperature! This time, I'm using twilight flour, because we use different flour brands, so we have to look at the moisture of the noodles, not too sticky. It's hard to get too dry, even if we want to rub out the film! Breads are different from cakes, noodles and fermentation. Don't look at the square, because it's important to rub the right moist face, not to ferment at a time of death, not in the same area, not in the same temperature, so there's a different degree of change and difference! There's also a difference in the brand of the oven, and there's an absolute deviation in the temperature. It has to be baked at the temperature of its own oven. When the bread's ready, it'll be in the bag