Japanese milk bread
By VicentaLakin
I've made bread a few times, like its scent, it's soft, it's sweet, it's crucially successful, even without a membrane, just as soft, and the relatives who are tortured by the membranes can try。
Recipe Recommendations
- high-gluten flour 200 grams
- white sugar 20 grams
- milk 125 grams
- condensed milk 15 grams
- butter 20 grams
- yeast 3 grams
- raisins appropriate amount
- powdered sugar appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Japanese milk bread
1
Prepare the raw materials。2
All but butter together。3
The butter, which was added to the main material, continued to ferment after 20 minutes after the bread machine was rubbed。4
During the fermentation process, 20 grams of butter coated on the surface were added to the milk refining to be applied. Butter can be melted in milk, but not butter when room temperature is high5
A nice piece of pasta and a piece of butter and cream。6
The raisins are covered with soft raisins (the raisins are pressed gently with their hands and the raisins are glued more firmly to the skin)。7
Cut the growth strip。8
Long strips fold up and cut small pieces。9
It's in the cake mold。10
When the fermentation is twice as large, a layer of butter is painted on the surface。11
The oven is preheated at 180 degrees and baked for 30 minutes。12
Take off the mold and sift another layer of sugar powder。Japanese milk bread Make Tips
1. The bread tastes better with a bit of nuts. 2. Be careful to observe during the roasting process and to adjust to the temper of his own oven。