Milk bread
By VicentaLakin
I haven't bought bread outside since I learned how to make bread. I've made it with something that's clear to me, that it's fresh and that doesn't have any preservatives or additives! This time it's made of milk bread, milky milk, soft, nutritious, and very hand-carrying, and it's taken a lot of photos, and it's better to learn to make breakfast for children
Recipe Recommendations
- bread flour 340 grams
- milk
- yeast powder 4 grams
- fine sugar 10 grams
- salt 8 grams
- unsalted butter 30 grams
- coarse sugar appropriate amount
- egg liquid appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Milk bread
1
Quantify the material, pour the bread powder into the pot, separate the mid sugar and salt and add yeast to the middle。
2
The flour is mixed with a chopstick while pouring in the liquid, and then rubbed into a pasta with a hand, with time to freeze the dough for more than two hours before rubbing it, to make it easier to operate with less sticky hands and more rapid membranes, and I rub it with it。
3
When the noodle fell, the hand grabbed the side of the noodle and threw it on the operating table。
4
When the noodle fell, the hand grabbed the side of the noodle and threw it on the operating table。
5
This operation is repeated at 90 degrees for the condensed air。
6
Crushing the noodles and smoothing them, adding 30 grams of softened butter, continuing to stomp and fall。
7
Take a small piece of pasta slowly pulls around, pulls out a thin and tenuous film, and then breaks the edge of the hole。
8
Put the face of the face in the basin。
9
It ferments in warm places or in ovens, it ferments to two or three times the size, and it is fermented when its fingers are fermented and it does not shrink。
10
The gas produced from the fermentation was removed from the noodles。
11
It is divided into 12 equals, each of which is 50 grams, with each small noodle rolled round, covering the membranes for about 10 minutes。
12
Take a little noodle, squeeze out the air with a flat-touch, and squish it with a stick。
13
One third of the upper part of the face is folded inward and pressed with your hands。
14
One third of the lower face is then folded upwards, and the door is tightened。
15
With two hands in front of the face, two light-pressed knobs are referred to as thick in the middle of the two heads。
16
In turn, fix the other noodles and put them on the grilled oilpaper, and each of them would have to leave a gap between them。
17
Send it to the middle of the oven, place a bowl of hot water in the lower layer, set a temperature of about 35 degrees, ferment it to twice the size of the oven, remove the oven, brush the surface with egg fluid (outside the scale), cut several knives on the fermented face with a sharp cutter, and spread rough sugar on the surface。
18
The oven is preheated to 200 degrees, the noodles are sent to the oven for 15-17 minutes at 200 degrees, and the oven is baked to the surface in gold and yellow and then moved to the cooling shelf, where the cooling is ready for consumption, and the uneated is kept in seal。