Milk bread

By VicentaLakin

Milk bread
It's so soft, it smells like bread. I still use a fermentation that saves time and tastes good。

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Steps for Milk bread

  • 1
    The material, other than butter, is placed in the lower liquid, medium powder and upper yeast sequence of the material into the chef ' s machine, starting with the lower stage, adding softened butter to the smooth paste and continuing to do so in the middle。
  • 2
    I'll rub it up until I can pull out a big film。
  • 3
    On average, split the noodles into three
  • 4
    Cover the membranes for 15 minutes
  • 5
    Take a noodle and use it to grow the square
  • 6
    Roll the noodles from the bottom up
  • 7
    Hold it tight. Keep it tight。
  • 8
    This is how all the noodles are made. Medium
  • 9
    The oven is fermented, and there is hot water under it, which is twice as big。
  • 10
    Take out the noodles, sift a thin flour, and cut five mouths with a blade。
  • 11
    Ten minutes of preheat of 180 degrees on the oven and 20 minutes of bread in the middle of the oven. Be careful to cover tin paper in a timely manner to prevent excessive colouring. When you're baked, get out cold。

    • Milk bread Make Tips

    1 Sugar and salt are not directly exposed to yeast, which affects fermentation. The fermentation would have to be tight when the fermentation took place, and the closing side was down and next to the mold. When you're doing it, you've got a lot of good methods to cut it

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