Milk bread(nai xiang mian bao )

Milk bread

Introduction:

"I bought a large can of milk powder, tried my best to consume it, and made a good choice of bread."

Production steps:

Step 1: add water, yeast, high flour, milk powder, salt and sugar to the bread barrel in turn. Stir the bread machine for 20 minutes, then add butter, and knead to the glove film. Take out the cover of the bread barrel and ferment it to twice the size at room temperature. Take out the fermented dough and divide it into four parts. Exhaust with a rolling pin. Knead it round and wake up for 15 minutes. Then knead it into long strips and fold it in half.

Step 2: then roll it up by knotting, put the second engine in the oven to twice the size, and put hot water under it.

Step 3: sift high flour into the fermented dough.

Step 4: preheat the oven at 160 degrees, bake the middle and lower layers at 160 degrees for 25 minutes, cover the tin foil one minute after entering the oven to prevent excessive coloring.

Materials required:

High flour: 190g

Yili high calcium and high iron milk powder: 40g

Water: 100g

Sugar: 22G

Salt: 2G

Yeast: 2.5G

Butter: 14g

Note: when it is warm, put the bread in the fresh-keeping bag, the surface of the bread will be soft.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Mian Bao