Chinese milk bread
By ElveraBins
This bread tastes very good after cooling. It does not stick to the teeth or turn sour. The internal tissue is as soft as cotton. The strong aroma of milk and egg fills it, making people want to stop it. It still has endless aftertaste after several days of storage. If you are tired of the single taste of the bread maker, try this endless bread.
Recipe Recommendations
- high-gluten flour 175 grams
- eggs one
- yeast powder 1/2 to 1/4 teaspoon
- fresh milk 75 grams
- sugar 45 grams
- egg yolk of 2
- milk powder 2 tablespoons
- butter 40 grams
- sweetening
- roast
- several hours
- simple
Steps for Chinese milk bread
1
Put the main ingredients-the middle ingredients-into the bread machine. Stir well in the order of egg-milk-yeast powder, and then sieve in the high-gluten flour.
2
Select the function of making dough dough, stir well and ferment until twice the size, which is the medium seed.
3
Tear the Chinese seed into small pieces, add all the ingredients, select 1 ordinary bread button, 450 grams, light color, stir until evenly, add butter for about 10 minutes.
4
Stir until the film emerges.
5
What the bread machine looks like after it's baked.
6
You can also take it out before roasting, divide it into five portions, and make only the shape you like.
7
Fermentation twice the size, at 180 degrees, in the middle layer, for 15 minutes.Chinese milk bread Make Tips
The dough has a lot of moisture and will be sticky to your hands when it is handled manually. A small amount of hand powder can be used.