Milk flavored paibao(nai xiang pai bao )

Milk flavored paibao

Introduction:

Production steps:

Step 1: mix and knead the ingredients to form a dough, knead the thick film, add butter to continue kneading, knead the film, and ferment in a warm place;

Step 2: take out the fermented dough and exhaust;

Step 3: divide into dough of the same size, rub round, cover with plastic film and let stand for 15 minutes;

Step 4: take out the dough, roll it out, roll it out, repeat 5-6 times, and drain the air as clean as possible;

Step 5: roll up the dough and press the mouth tightly;

Step 6: gently brush a layer of butter on the baking tray, and put the rolled dough on the oven (1-2cm reserved at both ends of the oven);

Step 7: make the shape of bread, put it in a warm place for the second fermentation;

Step 8: take out the fermented bread, gently brush a layer of whole egg liquid on the surface with a brush; preheat the oven 180 degrees for 10 minutes, bake for 15 minutes.

Materials required:

High flour: 200g

Butter: 35g

Milk powder: 30g

Sugar: 50g

Egg: 1

Milk: 100g

Yeast: 2.5G

Salt: 2G

Note: do not put the milk at one time, while kneading observe the state of the dough, flour water absorption is different, the water required is different.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Xiang Pai Bao