Super soft milk bread
By VicentaLakin
A new Chinese method was taught today to make a super-soft milk bread, soft and sweet, soothing and soothing, soaky and soft inside, hot milk in the morning and a simple and delicious breakfast。
Recipe Recommendations
- high-gluten flour 200 grams
- fine sugar 15 grams
- yeast 3 grams
- milk 125 grams
- milk powder 20 grams
- salt 3 grams
- eggs one
- unsalted butter 45 grams
- sweetening
- baking
- several hours
- senior
Steps for Super soft milk bread
1
We'll start with a Chinese pasta, 200 grams of condensed flour, 15 grams of fine sugar, 3 grams of yeast, 125 grams of milk, and put it in the food machine。
2
Just mix it into a smooth patch。
3
Bread packs are covered with film, room temperature is fermented to two to three times the size, or freeze for 16 hours。
4
When the noodles are fermented, one egg, 40 grams of sugar, 3 grams of salt and 30 grams of milk are mixed。
5
Then the noodles are cut into pieces。
6
Finally, 80 grams of high-banded flour, 20 grams of milk powder and 1 grams of yeast。
7
Smuggle to the thick film。
8
Then add 45 grams of fully salt-free butter at room temperature。
9
Keep mixing to the glove membrane。
10
Excerpt the noodle, round the lower part of the pack, with 30 minutes of flavour。
11
Nice and loose, airy, flat eights。
12
Then rounded, covered with a ten-minute membrane laxity。
13
Take a noodle, squirm in the tongue。
14
I'll give you three。
15
Then we'll come back and grow thin。
16
Roll up from both sides。
17
All the dough is organized, and a little bit of fermented and swelling space is left in the oven。
18
Second fermentation in the oven, temperature 35°C, humidity around 70%
19
One and a half times the size of the fermentation and two times the size of the fermentation。
20
The oven is preheated at 165°C for 18-20 minutes。
21
SUPER SOFT MILK BREAD. FINISH O
22
Soothing, sweet, so sweet and so sweet。
23
A glass of hot milk in the morning and a simple and delicious breakfast。Super soft milk bread Make Tips
1 If a coating of tin paper is made with a colour on the surface, it will prevent the surface from being too hot. 2. When it comes out of the oven, the flour is brushed lightly and the butter is taken advantage of, which is better。