Milk bread(niu nai mian bao )

Milk bread

Introduction:

Production steps:

Step 1: in addition to butter in the main ingredients, the rest into the bread barrel.

Step 2: first stir the dough into a ball with the dough stop. After mixing, try it with your hands. If you feel that it's hard and slightly sticky, use the dough stop to quickly knead it.

Step 3: put the flour in the middle with chopsticks. Rub it like this for another 15 minutes.

Step 4: add butter and knead.

Step 5: knead four 15 minutes, knead a beautiful glove film.

Step 6: after kneading, press the fermentation file and ferment for 2 hours (cover with a clean wet cloth to keep the humidity).

Step 7: ferment to twice the size.

Step 8: divide the dough into two parts, roll round, cover with a wet cloth and cover for 15 minutes.

Step 9: press to square.

Step 10: take out the mixing piece from the bread barrel, then roll it up and put it into the bread barrel. The second fermentation was carried out.

Step 11: ferment twice as much, brush with egg liquid when it's ready.

Step 12: demould immediately after baking to avoid too deep coloring. Cool completely and slice or tear by hand.

Materials required:

High flour: 300g

Milk: 150g

Sugar: 40g

Salt: 3 G

Yeast: 3 G

Eggs: 40g

Butter: 20g

Egg liquid: right amount

Note: milk to add less, each flour is different, water absorption is also different, you can add less, and then see dry do not add. Please don't overdo it. I did it for about 70 minutes. The flour must be special bread flour. I used to make it with a flexible way, but I couldn't. Finally, filter out the ordinary flour and then make it. I still can't. I'd better make bread honestly and buy special bread flour.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Niu Nai Mian Bao