Milk flavored paibao(nai xiang pai bao )

Milk flavored paibao

Introduction:

"Milk is rich in minerals. Besides calcium, which is well known to us, it contains a lot of phosphorus, iron, zinc, copper, manganese and molybdenum. 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 has simple material, easy shaping, rich milk flavor and soft texture. It's not inferior to the bakery. You must try this formula when you have time. I believe you and your family will like it. "

Production steps:

Step 1: in addition to butter, put beef, fresh yeast, egg, salt, sugar, condensed milk, milk powder, high flour and medium flour into the toaster, start the procedure of the toaster, knead the dough for 20 minutes to form a gluten network and pull out the thick film.

Step 2: put in the softened butter cut into small pieces, start the kneading process again, knead for about 25 minutes, and the dough can pull out the transparent film to achieve complete expansion.

Step 3: enter the fermentation stage, the whole fermentation process for 60 minutes, until the dough fermentation to 2-3 times the original volume.

Step 4: take out the fermented dough, divide it into 10 equal parts and roll them respectively.

Step 5: take a dose and roll it into a tongue shape.

Step 6: roll up from the top and pinch the joint tightly.

Step 7: roll all blanks.

Step 8: pour a little cooking oil into the baking pan and brush well.

Step 9: roll all the rolled blanks into long strips with two sharp ends, stack them in the baking pan and make hair again.

Step 10: add water to egg yolk and stir well.

Step 11: add film to make the dough 2-3 times of the original volume, and brush the egg yolk on the surface of the dough with a brush.

Step 12: put the baking tray into the middle and lower layer of the preheated oven, and bake at 170 ℃ for 30 minutes.

Step 13: demould immediately after baking, put it on the grill and brush a layer of melted butter on the surface.

Step 14: take a close-up view. The internal structure is very soft and full of milk flavor.

Materials required:

High flour: 250g

Medium flour: 50g

Fermented powder: 8g

Milk: 170g

Egg white: 1

Butter: a little

Milk powder: 15g

Sugar: 55g

Condensed milk: 15g

Salt: 1g

Egg yolk: 1

Water: 1 teaspoon

Note: 1, bread kneading machine to timely detect the expansion of dough gluten. 2. When baking high sugar dough, it's easy to color, and the surface should be covered with tin foil in time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Pai Bao