Old light milk bread

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in chinese: bread 210g, low-weather 90g, cream 30g, pure milk 160ml, light cream 80ml yeast 7g mixed into smoothed noodles. the packaging is covered with a protective membrane bag with close seals and a frozen fermentation for 10-18 hours。

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main noodles, fermented mediums are divided into several equals, mixed with bread powder 210g, low-weather flour 90g, sugar 84g, pure milk 50ml, light cream 70ml, egg fluid 100g, milk powder 45g, salt 7g, butter 30g, mitt membrane

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The fermented face is placed in a container, covered by a cover sheet with a closed mouth room that is fermented 1.5 to 2.5 times larger. The fermented pasta fingers have a bit of dry powder inserted into the pasta, and the face does not fail。

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Take the fermented pasta out of hand and split into six equals. The circle covers five minutes of membrane laxity。

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Take out a noodle, squeezing up strips, folding inwards at both ends. Put both ends in pairs

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Tighten the bond

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Codes put together loose for 10 minutes。

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Take a face, rub the strip。

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Four knots like a mahjong flower

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Put a head in the face

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Squeeze the two heads tight, and put the shape into a non-adhesive dish。

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fermentation is done again by a well-formed bread embryo, with fermentation in the fermentation box or in the oven; I choose the oven to ferment, with a bowl of hot water under the oven, and the bread embryo to ferment 1.5 to 2 times larger。

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The oven is preheated 190 degrees up and down. fermented bread embryos. A thin layer of egg fluid on the surface

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With white sesame on the surface, you can bake in a preheated oven

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Baking: The oven has a full preheat of 180 degrees, preheats it into bread embryos and makes 32 to 35 minutes。

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The baked bread embryos, shake the molds, rewind them on the grill, cool them and seal them in bags

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It's a good egg cream old bread

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The back of bread

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It's organized

1. Liquid quantities are increased or decreased by flour adsorption, and can be rubbed to a soft and hard-to-hard face. 2. Room temperature is less than 15 degrees in the medium production, with a clinking of a pure milk microwave and 38 degrees of milk added to the yeast mix and grafting. (It is also possible to activate the fermented cyanobacteria in the rubbed noodle room, with the rubled noodle room temperature placing 30 to 90 minutes, with a slight expansion into the freezer) 3 and the Chinese mixed main noodles will be covered, filmed and solid. It can't be too thin, it can't be too much, but it can't expand. 4. fermented after plasticization, fermented in fermented boxes and fermented in ovens. I fermented it in an oven, at 38 degrees, and it was 75 percent wet. It fermented to 1.5 to 2.5 times larger. Baking, baked according to the temperature of the oven itself. The recipe applies to my oven temperature。