Milk flavored paibao with fragrant lips and teeth(chun chi liu xiang de nai xiang pai bao )

Milk flavored paibao with fragrant lips and teeth

Introduction:

"As we all know, milk is rich in nutrition and contains all the nutrients needed by the human body. It is the only fully nutritious food, and its nutritional value is unmatched by other foods. The nutritional value of fat in milk is very high, and the fat globules are very small, so it tastes delicate and easy to digest. In addition, milk fat also contains essential fatty acids and phospholipids, which is of high nutritional value. Rich in high-quality protein and calcium, the protein in milk belongs to the whole protein, the digestibility of protein in milk can reach 100%, while the digestibility of protein in beans is only 80%. The carbohydrate in milk is lactose. Its nutritional function is to provide heat energy and promote the absorption of metal ions such as calcium, magnesium, iron and zinc. It is very important for infants' intellectual development. The absorption of calcium in the body is directly proportional to the amount of lactose, so the more milk you drink, the more calcium your body absorbs. In addition, lactose can promote the growth of lactic acid bacteria in human intestinal tract, inhibit the poisoning caused by abnormal intestinal fermentation, and ensure intestinal health. Lactose is better than other carbohydrates. Milk is rich in minerals, in addition to the well-known calcium, phosphorus, iron, zinc, copper, manganese, molybdenum content are many. The most difficult thing is that milk is the best source of calcium in the human body, and the proportion of calcium and phosphorus is very appropriate, which is conducive to the absorption of calcium. This kind of bread uses a lot of milk and dairy products (milk, milk powder, condensed milk, butter). When you take a bite of the baked bread, the fragrance of the milk disperses between the lips and teeth for a long time, and it's very soft. You can imagine its softness by looking at the fingerprints left when I break it while it's hot. The effect of wire drawing is very obvious after breaking it. It is recommended that you try this formula when you have time. I believe you and your family will like it. This kind of bread is high in sugar and oil. Patients with high sugar and hyperlipidemia can reduce the amount of sugar and oil appropriately. Although the dough is wet, there is more butter, and the dough is not sticky

Production steps:

Step 1: in addition to butter, put milk, fresh yeast, egg white, salt, sugar and condensed milk into the bread maker first, then put milk powder and 2 flour, start the dough program, knead for 15 minutes, the dough can form a gluten network and pull out the thick film.

Step 2: put in the butter that has been softened and cut into small pieces.

Step 3: start the dough program again, knead for about 25 minutes, the dough can pull out the transparent film, reach the full expansion, enter the fermentation stage, the whole dough program for 90 minutes.

Step 4: until the dough is fermented to 2-3 times the original volume.

Step 5: take out the fermented dough, divide it into 10 equal parts and roll them respectively.

Step 6: take a preparation and roll it into a tongue shape.

Step 7: roll up from the top and pinch the joint tightly.

Step 8: roll all blanks.

Step 9: make a long strip with two sharp ends.

Step 10: pour a little vegetable oil into the deep baking pan and brush well.

Step 11: put the loaves one by one into the baking tray.

Step 12: cover the bread to 2-3 times of the original volume.

Step 13: add water to the yolk.

Step 14: mix well.

Step 15: brush the egg yolk on the surface of the bread.

Step 16: put the baking tray into the lower layer of the preheated oven, bake it at 170 ℃ for 30 minutes, demould it immediately, put it on the grill, and brush a layer of melted butter on the surface.

Materials required:

High gluten flour: 250g

Medium gluten flour: 50g

Fresh yeast: 8g

Milk: 170g

Egg white: 1 (about 36g)

Butter: 30g

Milk powder: 15g

Sugar: 60g

Condensed milk: 15g

Salt: 1 / 4 teaspoon

Egg yolk: 1

Water: 1 tbsp

Melted butter: moderate

Note: 1, bread kneading machine to timely detect the expansion of dough gluten, not excessive kneading. If you rub too much, the bread won't come out. 2. When the rolled bread is put into the baking tray, it can be slightly flattened first, and then stand up and put into the baking tray, so that the bread is easy to grow up. 3. When baking high sugar dough, it's easy to color, and the surface should be covered with tin foil in time.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chun Chi Liu Xiang De Nai Xiang Pai Bao