[milk bread](niu nai mian bao )

[milk bread]

Introduction:

"I have never used 50 grams of butter since I made bread. Free milk bread has a lot of butter. When I made milk bread for the first time, I had no bottom in my heart. I always felt like I couldn't make it when it was fermented. Fortunately, the taste of baked pumpkin was good. When I decorated the surface, I accidentally saw that the pumpkin seeds I bought were useless, so I sprinkled them on the bread. Ha ha, after baking pumpkin seeds It's delicious and crisp. "

Production steps:

Step 1: knead all materials except butter until smooth. Add butter and knead until extended

Step 2: after the basic fermentation, knead round and exhaust

Step 3: divide into 5 equal parts, knead round and wake up for 15 minutes

Step 4: roll one of the dough into a circle and press the bottom edge thin

Step 5: roll it up from top to bottom to form olive shape, and then ferment it again.

Step 6: after fermentation, brush the egg liquid on the surface

Step 7: Sprinkle pumpkin seeds

Step 8: bake in the oven at 166 ℃ for 23 minutes (I'm a two-layer oven, baking temperature is for reference only)

Materials required:

GAOJIN powder: 250g

Yeast: 3 G

White granulated sugar: 50g

Butter: 50g

Egg: 50g

Salt: 3 / 4 teaspoon

Milk: 110g

Notes: 1. I want to talk about the baking temperature as usual, because my oven has only two layers, so the baking temperature is a little special. I made it with reference to the free recipe. Her baking temperature is 180 degrees for 20 minutes, and I only have the temperature set roughly. When I buy a new oven, I don't have to worry about it. 2. The surface decoration is as you like. Freedom is a cut pattern. I want to get rid of the pumpkin seeds, so I changed it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Niu Nai Mian Bao