Milk cheese(niu nai ha si )

Milk cheese

Introduction:

"Haas bread" is a French soft bread with fine fiber structure and good taste. It doesn't need a drop of water to make "Haas". It's all made with milk. Seemingly simple, in fact, the requirements of the process is quite high, the color requirements should also be beautiful, therefore, the production has a certain difficulty. There are some beautiful Haas, but once they are tested, they are totally different. The reason is that in order to make a qualified bread, the external and internal quality should be consistent. The nutrition of Haas bread is also better than that of ordinary bread. The first is low sugar and low oil, and the other is pure milk. Although there is less oil in Haas bread, its softness is better. It is a kind of bread with salty taste and slightly sweet taste. Because my friends have seen the introduction of this kind of bread, they are very fond of it. I have to make some to taste it, ha ha! Good friend is greedy for understanding, it's not easy to refuse, ha ha! By the way, also practice craft, recommend it to the friends who love baking, for your reference! Here's the big spoon! "

Production steps:

Step 1: 190g high gluten flour, 60g low gluten flour, 4G salt, 25g sugar, 5g dry yeast, 1 egg yolk, 130ml fresh milk, 20ml light cream (3 pieces).

Step 2: mix flour, sugar, yeast and salt.

Step 3: add cream and egg yolk.

Step 4: synthesize the dough with milk, beat the dough on the chopping board, and knead it until the gluten comes out.

Step 5: then return to the basin for basic fermentation.

Step 6: ferment the dough to twice the size, take it out and press it on the chopping board to empty the internal gas.

Step 7: then divide the dough into three pieces, roll the separated dough round again and ferment for 30 minutes.

Step 8: after the second fermentation, fold the dough flat to the left and right, then press it into an oval piece by hand, and then roll the long piece from the middle of the piece back and forth with a rolling pin, with a thickness of 0.8 cm.

Step 9: then roll it into a roll by hand. The roll should be tight and neat.

Step 10: after rolling, pinch the seal firmly with your fingers, and then rub it into a neat roll with your palm.

Step 11: put the yard into the baking tray, spray the fog water with the spout, and carry out the third fermentation.

Step 12: set the oven to 200 degrees and preheat for 5 minutes.

Step 13: when the dough roll is fermented to twice the size, use a groove knife to cut the dough roll five times, with the same depth.

Step 14: spray spray water on the blank with a spray pot, then put the baking tray into the middle frame of the oven, and bake with 200 degrees of upper and lower firepower.

Step 15: when baking to 15 minutes, take out spray once.

Step 16: spray the fog water, and then continue to bake for 10 minutes. In the final stage of baking, if the coloring is too fast, open the oven door, support the oven door with the baking pan handle, and leave a gap for heat dissipation.

Step 17: bake for 25 minutes and remove after color uniformity. At this point, all operations are completed.

Materials required:

High gluten flour: 190g

Low gluten flour: 60g

Salt: 4 g

Sugar: 25g

Dry yeast: 5g

Egg yolk: 1 piece

Fresh milk: 130ml

Light cream: 20ml

Note: milk sauce features: beautiful appearance, golden color, fluffy organization, soft taste, moderate salty and sweet, rich milk flavor. Warm tips: 1. When kneading the dough, make sure the dough is smooth and smooth, and the softness of the dough is good. 2. After three times of fermentation, the taste of the finished product is the best. When rolling, it should be tight and neat, the spiral layers on the side should be clear, the thickness of the roll should be consistent, and the depth of the drawing should be consistent when using the groove knife to make the shape. 3, spray the way to control the color and temperature of the bread skin. In the final stage of baking, such as high temperature, it can be used to heat up the gap of the door, so as to achieve the purpose of uniform baking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Niu Nai Ha Si