Milk toast(niu nai tu si mian bao )

Milk toast

Introduction:

"I'm addicted to making bread now. I made another one today. It took me a long time to make it."

Production steps:

Step 1: prepare the required materials

Step 2: pour the water into the toaster, then add the egg liquid.

Step 3: pour the salt into one corner of the toaster, pour the sugar into the other corner of the toaster, avoid the salt, then pour in the high gluten flour, finally add the yeast, and start the toaster and noodle process. (this dough mixing program takes 20 minutes. The time set for each bread maker and dough mixing program is different. There are also 15 minutes.)

Step 4: after 20 minutes of dough mixing, add softened butter and select the dough mixing procedure again. After 20 minutes, the dough is smooth and elastic

Step 5: let's check the condition of the tendon below. Take a piece of dough and slowly stretch it. At this time, the dough can be pulled open with a tough film. The film is one of the keys to ensure the delicious bread,

Step 6: ferment in a warm container to twice the size.

Step 7: take a portion of dough, divide it into 3 equal parts, rub it into long strips, and weave it into a whip

Step 8: form an embroidered ball and put it into the Tusi box.

Step 9: warm your hair to 8-9

Step 10: oven 180 degrees, penultimate layer, bake about 40 minutes to demould

Step 11: store the cooled bread at room temperature

Materials required:

High gluten flour: 310G

Salt: 3 G

Yeast powder: 3.5g

40g sugar

Milk: 74g

Egg liquid: 36g

Water: 84g

Butter: 40g

Note: 1. Can also not shape, directly into a round dough for fermentation and baking. Or you can roll it like regular toast. 2. The cooled bread can be stored at room temperature. Do not store it in the cold room. It is easy to dehydrate, mold, absorb refrigerator odor, and age quickly. Extra bread can be frozen.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Niu Nai Tu Si Mian Bao