Fancy milk bread(hua shi niu nai mian bao )

Fancy milk bread

Introduction:

"With the prescription of your predecessors, he wrote it in great detail. Thank you very much for such a careful teacher ~ ~ ~ for making bread for the first time, the organization of bread was more successful than I thought it would be!"!!! I'm very happy that I roasted it for 2 more minutes. The color on the surface is already deep, so I have to pay more attention in the future

Production steps:

Step 1: prepare all the materials and soften the butter at room temperature.

Step 2: microwave the milk for 20 seconds, add yeast and stir.

Step 3: mix all the ingredients except butter (pour 20g eggs into the bread and spread the rest on the surface).

Step 4: knead it to your heart's content ~ ~ it will be very sticky at the beginning, and the dough will be smooth after kneading for a while.

Step 5: after kneading to a certain extent, try to stretch the dough. At this time, the dough is not easy to be stretched very thin. If it is stretched a little thinner, many cracks will be pulled out. This is the time to add butter. (the picture is quoted from your original picture, and the effect is referential.).

Step 6: add butter and continue kneading until the dough has formed a thin film. However, the film is not particularly tough, or relatively easy to crack. The broken hole is irregular in shape rather than smooth in shape. At this point, the dough reaches the expansion stage.. (the picture is quoted from your original picture, and the effect is referential.).

Step 7: put the kneaded dough into a large bowl, cover it with plastic film or wet cloth, and place it at room temperature for the first fermentation. The fermentation time depends on the temperature. The fermentation time is shorter when the temperature is high, and longer when the temperature is low. About 28 degrees, about 1 hour, the dough can complete fermentation.

Step 8: exhaust the fermented dough (squeeze out the air), evenly divide it into 8 portions and let it wake up at room temperature for about 15 minutes.

Step 9: after shaping, put it into the baking tray, ferment it to twice the size under the condition of 38 ℃ and 85% humidity, brush the surface with egg liquid, and then put it into the preheated oven for baking. 200 degrees, about 15 minutes.

Materials required:

High gluten flour: 200g

Fine granulated sugar: 20g

Egg: 20g

Milk: 100g

Salt: 4 g

Dry yeast: 1 teaspoon

Butter: 30g

Maltose: 2G

Note: 1. I don't have maltose in the formula, but I use fine granulated sugar. As a result, it tastes light and not sweet. If you need more sugar, please add more sugar as appropriate. 2. Criteria for judging whether the fermentation is completed: when the dough is fermented to 2-2.5 times of the original size, dip your fingers in the flour and poke a hole in the top of the dough. After pulling out the fingers, the holes will not collapse or retract, but keep the original state, and the fermentation will be completed; 3.200 ℃ for 15 minutes, I baked the dough with dark color, although it does not affect the taste, but after 10 minutes, everyone will focus on it, and the surface coloring will be OK; 4. How to maintain the fermentation temperature and humidity conditions: arrange the dough on the baking plate, put it into the oven, and then put it into the oven Put a plate of boiling water at the bottom of the oven and close the oven door. Steam will create the required temperature and humidity in the closed space of the oven. When using this method, it should be noted that when the boiling water is gradually cooled, if the fermentation is not complete, it needs to be replaced in time; the final fermentation is generally about 40 minutes. Ferment until the dough is twice as large. 4. This kind of bread is very simple, suitable for breakfast with jam / salad / milk and so on, starting a good day; 5. Please refer to your original illustration for bread shaping methods http://blog.sina.com.cn/s/blog_ 4a5089ff0100906m.html

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hua Shi Niu Nai Mian Bao