"Hasse Bread" is a French-style soft bread with fine fiber tissue and a quite good taste. You don't need a drop of water to make "hash", all the dough is covered with milk.
It may seem simple, but in fact, the craftsmanship required is quite high and the color requirements must be beautiful. Therefore, it is difficult to make.
Some of the beautifully made hash dishes are completely different after testing. The reason is that when making hash bread, the external and internal qualities must be consistent in order to be qualified hash bread.
The nutrition of hash bread is also better than ordinary bread. First, it is low in sugar and oil, and the other is made from pure milk. Although hash bread is less oily, it has better softness. It belongs to the salty and slightly sweet bread.
Since my friend had seen the introduction of this kind of bread, he was very fond of it and insisted that I make a few to try it, haha! Good friends want to satisfy their cravings, so it's hard to refuse, haha! By the way, I also practice my skills and recommend it to friends who love baking for everyone's reference! Da Chao Shao made a fool of himself here!
Milk hash
By AshleeWalsh
Recipe Recommendations
- high-gluten flour 190 grams
- low-gluten flour 60 grams
- salt 4 grams
- sugar 25 grams
- dry yeast 5 grams
- egg yolk 1 piece
- fresh milk 130ml
- light cream 20ml
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milk hash
1
190 grams of high-gluten flour, 60 grams of low-gluten flour, 4 grams of salt, 25 grams of granulated sugar, 5 grams of dry yeast, 1 egg yolk, 130ml of fresh milk, 20ml of light cream (3 pieces made).
2
Mix flour, sugar, yeast and salt well.
3
Then add the light cream and egg yolks.
4
Use milk to synthesize dough, beat the dough on the chopping board until the tendons are formed.
5
Then put it back in the basin for basic fermentation.
6
Leaven the dough to twice the size, take it out, and press on the chopping board to evacuate the air inside.
7
Then divide the dough into three pieces, and re-round the divided dough for secondary fermentation for 30 minutes.
8
After the secondary fermentation is completed, fold the dough flat and right, then press it with your hands into oval slices, and then roll it back and forth from the middle of the dough sheet with a rolling pin to a thickness of 0.8 cm.
9
Then, roll it into a roll by hand, tightly and neatly.
10
After rolling, hold the seal firmly with your fingers, and then rub it into a neat roll with your palm.
11
Place the pieces on a baking sheet, spray with fog water with a spray can, and ferment for the third time.
12
First turn the oven to 200 degrees and preheat it for 5 minutes.
13
When the dough rolls are fermented to twice the size, use a gutter knife to make five strokes on the dough rolls, with the same depth.
14
Spray mist on the blanks with a spray can, then place the baking sheet into the middle rack of the oven and bake with 200 degrees of upper and lower heat.
15
When baking for 15 minutes, remove and spray it with mist.
16
After spraying the mist, continue baking for another 10 minutes. In the final stage of baking, if the color is too fast, open the oven door, support the oven door with the handle of the baking tray, and leave a gap for heat dissipation.
17
Bake for 25 minutes and evenly color before removing. At this point, all operations are completed.Milk hash Make Tips
Milk Hasi Characteristics: Attractive appearance, golden color, fluffy texture, soft mouthfeel, moderate sweetness and saltiness, and rich milky aroma. Warm Tips: 1. When mixing, ensure the dough is kneaded finely and smoothly; slap and fold to develop gluten, and maintain good dough softness. 2. Perform three fermentations for the optimal texture of the finished product. When rolling, keep it tight and neat; the spiral layers on the side should be distinct, and the thickness and size of the rolls should be consistent. When using a knife for shaping, ensure the depth of the cuts is uniform. 3. Use spraying to control the crust color and temperature of the bread. In the final stage of baking, if the temperature is too high, leave the oven door slightly ajar to release heat, thereby achieving an even baking color.