Milk bread
By VicentaLakin
One of my sisters-in-law said she was going to eat this bread, and we're down to second-degree security, and the bread is soft and silky. Down
Recipe Recommendations
- high-gluten flour 200g
- yeast powder 3g
- milk 100g
- egg liquid 35g
- white sugar 30g
- butter 30
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Milk bread
1
Putting all the material into a cook's machine is a soft paste, twice the amount of fermentation (with a baker, if either of them works hard, with their hands mixed with all the material except butter, and then adding soft butter continues to rub the face out of the face like clothes, and it's okay to make bread, but just a taste and a sense of understanding)。
2
The fermented noodles are not sticky and the beehive is particularly inflammated。
3
Scratch the face on the cover of the ball with a six-size-soft agent to prevent surface wind drying。
4
Take a noodle with a stick to make such a long strip。
5
Anything with a razor and a piece of red bean sand can be replaced with your favorite jam。
6
Then you're gonna have to squeeze this long floor。
7
When it's all done, it's gonna be twice as big as a shampoo in the oven。
8
I'll cut the waking face with food scissors。
9
It is painted with egg fluid, and a little bit of white sugar is spilled in the mouth of the knife, and it is put into a pre-heated oven of 180 degrees in the middle of the oven for 20 minutes, so that if the skin is coloured too quickly, it can be covered with tin platinum paper so that it doesn't burn。
10
Our milk bread tastes good. It's soft and delicious。