Hong Kong milk kit
By VicentaLakin
I haven't tried making a new bread for a long time, and this Hong Kong milk kit from the florist's milk is done again. It's the first time I've tried to make Chinese bread. It's taken longer than direct bread, but it's absolutely direct. It's very soft, it's addictive to rip it off with a hand. It'll feel too sweet when it first tastes, but it'll feel good if it comes down slowly! When the milk chop packs came out of the oven, they wiped out two snacks. [milk chopbox] Chinese pasta material: 140 grams of high-weave flour (gold image), 2 grams of dry yeast (Swallow Mountain), 7 grams of fine sugar and 106 grams of milk. (c) Material for the main group: 60 grams of condensed flour (gold image), 48 grams of fine sugar, 30 grams of protein, 1 grams of vanilla, 10 grams of whole milk powder, 20 grams of butter and 13 grams of milk. Baking: mid-level oven, fire up and down, 180 degrees, 18-20 minutes, on top of yellow。
Recipe Recommendations
- high-gluten flour appropriate amount
- milk appropriate amount
- instant dry yeast appropriate amount
- milk powder appropriate amount
- butter appropriate amount
- protein appropriate amount
- fine sugar appropriate amount
- vanilla extract appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Hong Kong milk kit
1
The milk, fine sugar and yeast mixed in the Chinese pasta material and sifted into high-banded flour。
2
Smash a smooth face。
3
It's 28 degrees and 3 hours in the warm, it's three times the size of the front, and it's at the same level as the centre。
4
The material in the main noodle, except butter, is placed in a bakery and the finished Chinese noodle is placed in small pieces. With a bread machine and noodles, 20 minutes first and 20 minutes later and 20 minutes later。
5
The fermentation is carried out in warm areas (28 degrees) by the fermentation of the fermented fermentation in the fermented containers. Two and a half times larger than the original one。
6
An average of 7 equals after the noodle count and 15 minutes of wet sheeting。
7
Take a small noodle in an elliptical shape, roll up on a long side and grow into the shape shown in figure 10 (note that the two ends are to be lengthened)。
8
In turn, the noodles are fed into oiled dishes at intervals after they grow, and the final fermentation takes place at 35 degrees at a temperature of about an hour。
9
A nice pasta takes out a brush of egg fluid, so you can bake a preheated oven. Baking: mid-level oven, fire up and down, 180 degrees, 18-20 minutes, on top of yellow。