Whole milk clay(quan nai bai tu si )

Whole milk clay

Introduction:

"After the failure of N chieftains, the chieftain finally came out. He was a little excited. Feeling in my heart: as a self-taught Baker in the north, it's not easy -- "

Production steps:

Step 1: 300 grams of high flour, 4 grams of yeast, 1 egg, 5 grams of salt, 25 grams of sugar, 160 grams of milk, 25 grams of butter, then knead the dough with oil method until it can pull off the thin and solid film, and ferment the foundation until it is inelastic. (after fermentation, I forgot to take a picture of the dough and took it out.).

Step 2: beat gas, divide into three equal parts, round, ferment for 15 minutes.

Step 3: flatten the exhaust, roll it open, fold it three times up and down, turn it upside down, and let it go for 15 minutes.

Step 4: rolling, discharging bubbles and turning.

Step 5: roll up from top to bottom and pinch tightly at the closing.

Step 6: put it into the mold side by side after finishing.

Step 7: finally ferment to 9 minutes.

Step 8: brush the whole egg on the surface, preheat the oven 180 degrees, lower layer for 35 minutes.

Materials required:

Butter: 25g

Milk: 160g

White granulated sugar: 25g

Egg: 1

Yeast: 4 g

High flour: 300g

Salt: 5g

Note: cover with tin foil when coloring

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Quan Nai Bai Tu Si