Milk bread(nai xiang niu nai mian bao )

Milk bread

Introduction:

"This kind of bread has simple material, easy shaping, rich milk flavor and soft texture. It's not inferior to the bakery at all. You must try this formula when you have time. I believe many people will like it."

Production steps:

Step 1: preparation materials: 250g high gluten flour, 50g medium gluten flour, 115ml milk, 30g eggs, 4G yeast powder, 3G salt, 60g sugar, 20g cream, 30g butter.

Step 2: put the material into the bread barrel, add milk, light cream, sugar and salt in turn according to the principle of liquid first and then solid, and stir gently with chopsticks

Step 3: slowly put in the high gluten flour, mark a dent on the top of the flour, put in the instant yeast, then cover the flour, put in the egg liquid, put the bread barrel into the host and lock the position

Step 4: select the menu and stir continuously for 20 minutes

Step 5: after 20 minutes, add 30 grams of softened butter

Step 6: restart the machine and continue stirring for 20 minutes,

Step 7: when the toaster is working to the end of dough mixing, apply a little oil on both hands, cut a small piece of dough with a knife, pull gently, and check the state of dough. The film should be thin, tough and not easy to break. After breaking, the edge should be smooth. The surface should be covered with a wet towel, and the hair should be 2.5 times the size when it is warm.

Step 8: prepare the right amount of raisins

Step 9: shaping after fermentation, divide the dough into four parts, exhaust, round and relax for 15 minutes

Step 10: grind the loose dough into tongue shape, flatten the bottom, and spread raisins

Step 11: roll a long strip

Step 12: put the bread neatly in the non stick baking tray.

Step 13: put a bowl of warm water into the oven and ferment to 2.5 times the size

Step 14: brush with egg liquid. Sprinkle with coconut,

Step 15: preheat the oven at 175 ℃ and bake the bottom layer with baking net for 20 minutes.

Step 16: the internal structure is very soft and full of milk flavor (the color is a little deep roasted by me, if you like light color, you can cover it with tin foil in the middle)

Materials required:

High gluten flour: 250g

Medium gluten flour: 50g

Milk: 115ml

Yeast: 4 g

Sugar: 60g

Salt: 3 G

Light cream: 20g

Butter: 30g

Eggs: 30g

Egg liquid: right amount

Raisins: moderate

Coconut: right amount

Note: 1. The expansion of dough gluten should be timely detected when kneading bread machine. 2. When baking high sugar dough, it is easy to color, and the surface should be covered with tin foil in time after coloring.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Niu Nai Mian Bao