Milk flavored paibao(chun chi liu xiang de nai xiang pai bao )

Milk flavored paibao

Introduction:

"I love to eat bread since I was a child. I especially miss the hand torn bread sold in the supermarket. Today, our whole bread is better than the one sold outside. Ha ha ~ ~ the key is that our materials are good. Needless to say, we all know it!"

Production steps:

Step 1: in addition to butter in the main ingredient, all the ingredients are mixed to form a dough. The dough forms a gluten network and can pull out the thick film. Cut the softened butter into small pieces. The dough can be pulled out of the transparent film, put into the oven and fermented in the fermentation stall for about 1 hour

Step 2: until the dough is fermented to 2-3 times the original volume.

Step 3: take out the fermented dough, divide it into 12 equal parts and roll them respectively.

Step 4: take a dose and roll it into a tongue shape.

Step 5: roll up from the top and pinch the joint tightly

Step 6: roll all the blanks, and then roll them into long strips with sharp ends.

Step 7: pour a little vegetable oil into the deep baking pan and brush well. Put the loaves one by one into the baking tray. Add fresh-keeping film to make the bread 2-3 times of the original volume.

Step 8: add water to egg yolk and stir well.

Step 9: brush the egg yolk on the surface of the bread.

Step 10: put the baking tray into the lower layer of the preheated oven, cover it with tin foil after coloring, bake it at 170 ℃ for about 30 minutes, demould it immediately, put it on the grill, and brush a layer of melted butter on the surface.

Materials required:

GAOJIN powder: 250g

Medium gluten powder: 50g

Yeast: 6 g

Egg white: 1 (35ml)

Milk: 170ml

Milk powder: 15g

Condensed milk: 15ml

Sugar: 60g

Salt: 1 / 4 teaspoon

Butter: 30g

Egg yolk: 1

Water: 1 tbsp

Note: if you knead the dough with the bread machine, you should timely detect the expansion of the dough gluten. Do not knead too much. If you knead too much, the bread will not come out. When the rolled bread is put into the baking tray, it can be slightly flattened first, and then stand up and put into the baking tray, so that the bread is easy to grow up. When baking high sugar dough, it's easy to color, and the surface should be covered with tin foil in time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Chun Chi Liu Xiang De Nai Xiang Pai Bao