Milk paibao(niu nai pai bao )

Milk paibao

Introduction:

Production steps:

Step 1: put the high gluten flour, dry yeast and sugar into the container, mix well, add milk (warm), and mix the medium dough by hand.

Step 2: cover with plastic film and ferment for 3-3.5 hours. (3-4 times larger)

Step 3: cut the fermented medium dough into small squares with a knife and put it into the mixing basin of the flour mixing machine, then add all the ingredients except butter in the main dough, and stir slowly first and then quickly.

Step 4: slightly beat out the gluten and add softened butter. Slowly disperse the butter and quickly stir until the dough surface is smooth and the film can be pulled out.

Step 5: put the dough into the container, cover it with plastic film and ferment for 45-90 minutes. (different indoor temperature, different fermentation time)

Step 6: ferment to 2-2.5 times.

Step 7: divide the fermented dough into 65 grams of small dough, roll round, cover with plastic film and ferment for 15 minutes.

Step 8: take a small dough of 65g and flatten it by hand, then roll it up and down from the center of the dough with an exhaust rolling pin to form a large oval dough.

Step 9: turn over the rolled dough, roll it into olive shape from top to bottom, and pinch the necking.

Step 10: knead it into a long cylindrical shape with the same size as the baking tray. The middle part is thicker and the two sides are slightly thinner.

Step 11: put the dough into the baking tray, cover it with plastic film and ferment for 45-90 minutes. (different indoor temperature, different fermentation time)

Step 12: brush a thin layer of egg water on the second fermented bread. (eggs: water = 1:1) put into the middle layer of the oven preheated 180 degrees and bake for about 20 minutes.

Materials required:

High gluten flour: 120g

Dry yeast: 6.5g

Fine granulated sugar: 60g

Milk: 40g

Egg: 1

Milk powder: 20g

Butter: 40g

Cream: 25g

Note: my Sina blog address: http://blog.sina.com.cn/shiwei232

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Niu Nai Pai Bao