Hong Kong style milk paibao(gang shi niu nai pai bao )
Hong Kong style milk paibao
Introduction:
"Every time I go back to Sanya and go to the bakery, I only choose this kind of milk paibao. I'm not tired of eating it. I often don't do anything about other kinds of bread. "Hong Kong style milk discharge package" forwarded by couss micro blog turned out to be my favorite soft bread. Before I really can't name it, but today I can do it by myself. When I want to eat, I can make a big row. Cow
Production steps:
Materials required:
High gluten flour: 120g
Granulated sugar: 90g
Protein: 60g
Milk powder: 10g
Salt: 5g
Cream: 25g
Butter: 40g
Vanilla extract: 2G
Dry yeast: 6.5g
Fine granulated sugar: 15g
Fresh milk: 210g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Gang Shi Niu Nai Pai Bao
Hong Kong style milk paibao
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