Buttered milk bread

By VicentaLakin

Buttered milk bread
I used to make bread with a bakery, and today it's a hand-painted formula, which is quite simple. It's been rubbing for about 10 minutes, but I feel enough to make ordinary bread. With milk, make bread, feel softer and sweeter。

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Steps for Buttered milk bread

  • Make Buttered milk bread step 0
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    We'll make noodles, pick up eggs, 20 grams of sugar, 20 grams of milk, 80 grams of milk, and mix them evenly。
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    Add yeast 4 grams and mix evenly。
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    Sift 200 grams of high-banded flour and 3 grams of salt, evenly with a razor。
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    Take it out and rub it with your hands for two minutes. Cover the film, room warm for 20 minutes。
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    Take out lax pasta, softened the room with a total salt-free butter of 30 grams, and wrap it with a butter。
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    In about four minutes, you can fully melt the butter into the noodles。
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    And then he goes on to fall, and then he's got some more thin film in about four minutes. If you want a thinner film, you can just fall on it and make some noodles
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    The pasta is finally rounded, covered with a film, and the room is fermented twice as much。
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    When the noodles are loose, 40 grams of milk, 20 grams of melted salt-free butter, and evenly mixed。
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    I'll put a layer on the mold and the rest on the finished bread. (Note: Last layer of oil paper, otherwise the finished product will stick to the mold)
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    Take off the fermented pasta and get some air。
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    Then split into eight。
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    Once rounded again, the membrane covers up to 10 minutes。
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    Take out the nice, loose noodles, and squirm in the tongue。
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    Then you roll it up on the side, and you grow the strip。
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    Scratch it back, roll it up。
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    And then the head ends up in the middle。
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    It's organized, arranged in molds, a bowl of hot water in the oven, and fermented to 1.5 times the size。
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    Take it out and brush an egg fluid。
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    The oven is 180°C, baked for about 25 minutes. (Note: When you see the colour on the surface, cover a tin sheet to prevent the surface from burning.)
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    Demolition after release, taking advantage of the remaining refined cream on the hot brush (Note: If the concentrate is condensed, it can be insulated and recombed)
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    BUTTERED MILK BREAD, FINISHED O
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    The organization's soft, fine, lass。
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    Easy to operate, soft and sweet。
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    The entrance is soft like cotton, sweet milk and silk。

    • Buttered milk bread Make Tips

    1. Butter must be removed in advance, and room temperature softened to a light press of a pit. 2. The temperature of the ovens will vary, although the colour will be seen on the surface。

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