Milk paibao(niu nai pai bao )

Milk paibao

Introduction:

"The skin of this milk paibao is a little hard. I accidentally poured it when I added the egg liquid. There was only a little water left at the bottom of the bowl, so the surface of the bread was covered with egg water."

Production steps:

Step 1: put the raw materials into a large bowl in the order of liquid and powder. Stir with chopsticks to make a dry dough (this will save time for mixing)

Step 2: pour the dough into the bread barrel and install it in the toaster.

Step 3: press the mixing procedure for 15 minutes.

Step 4: add small pieces of butter. Start the dough mixing procedure again for 20 minutes.

Step 5: round the dough, put it in a bowl, cover it with plastic wrap and ferment in a warm place.

Step 6: fermented dough (poke a hole with fingers dipped in a little dry powder, and the hole will not retract or collapse)

Step 7: divide the dough into 6 pieces, cover with plastic film and relax for 15 minutes.

Step 8: roll it into an oval shape.

Step 9: roll from top to bottom.

Step 10: pinch the joint tightly with the necking down.

Step 11: do well in turn, open in intervals in the greased baking tray.

Step 12: cover with plastic film and ferment twice.

Step 13: brush a layer of egg water evenly on the bread germ.

Step 14: preheat the oven. 180 degree middle layer for 15-18 minutes (after coloring, cover with tin foil)

Step 15: look inside the bread.

Materials required:

High gluten flour: 300g

Milk: 150 ml

Sugar: 50g

Butter: 20g

Yeast: 4 g

Salt: 3 G

Egg: one

Note: the joint must be pinched tightly, otherwise it is easy to spread when fermenting. Put the baked bread in the fresh-keeping bag when there is a little over temperature.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Niu Nai Pai Bao