Milk bread

By VicentaLakin

Milk bread
Ever since making bread, with 50 grams of butter, free milk bread with a lot of butter, the first milk bread, with no bottom in its heart, with no fermentation, it tastes like it's good to bake, and when it happens to be decorated, the pumpkins that have been bought have been useless, they have been spilled over the bread, and the pumpkins smell so good after the haha has baked。

Recipe Recommendations

  • high-gluten flour 250 grams
  • yeast 3 grams
  • white granulated sugar 50 grams
  • butter 50 grams
  • egg 50 grams
  • salt
  • milk 110 grams

Steps for Milk bread

  • Make Milk bread step 0
    1
    Scratch all materials other than butter to smooth and add butter to extend
  • Make Milk bread step 1
    2
    When the basics are fermented, the exhaust is rounded
  • Make Milk bread step 2
    3
    15 minutes to wake up in five
  • Make Milk bread step 3
    4
    Take one of them and form a circle and crush the bottom
  • Make Milk bread step 4
    5
    From top to bottom, it's olive-shaped, and everything is ready for re-fermentation。
  • Make Milk bread step 5
    6
    It's fermented
  • Make Milk bread step 6
    7
    Spill the pumpkins
  • Make Milk bread step 7
    8
    Put it in the oven for bakery, 166 degrees 23 minutes lower

    • Milk bread Make Tips

    1. Regarding the baking temperature, I have to bring this up again: because my oven only has two racks, the baking temperature is a bit special. I followed Ziyou's recipe, which calls for 180 degrees for 20 minutes on the middle rack. I can only roughly set the temperature; it won't be so troublesome once I buy a new oven. 2. Surface decoration is up to personal preference. Ziyou used cut-out patterns, but I made a slight variation because I wanted to use up some pumpkin seeds.

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