Milk flavored hand torn bread(nai xiang nong yu de lian nai shou si mian bao )

Milk flavored hand torn bread

Introduction:

"This kind of bread can even be eaten by the kids who don't like bread in my family. It has strong milk flavor, strong appearance and soft heart."

Production steps:

Step 1: a large collection of raw materials. The yeast powder is blocked by the refined milk. Unexpectedly, there is no discovery.

Step 2: first pour the liquid into the bread barrel. I just put the bucket on the electronic scale and weigh it directly to avoid washing so many pots and pans.

Step 3: pour in the high gluten flour, dig a hole in the middle and put in yeast, and put salt in the corner (don't mix with yeast).

Step 4: mix a little with chopsticks, so you don't have to worry about the powder flying all over the sky.

Step 5: let's give it to the bread maker. After a dough mixing procedure (15 minutes), the film has already formed. I feel that this recipe is very easy to form. Add butter and another dough mixing procedure. At this time, you can go to prepare the butter cream sauce, melt the butter, and mix it with the cream.

Step 6: it's over. It's completely finished. Is it super fast? It's only 30 minutes.

Step 7: cover the bread barrel with a wet cloth and ferment to 1.5 times the size. Take out the exhaust and roll it into a rectangular shape with a rolling pin.

Step 8: use a scalpel to cut into four equal parts as shown in the picture, and spread butter cream sauce on each part.

Step 9: fold as shown.

Step 10: cut into eight. Don't finish the butter cream sauce, leave some to brush the surface.

Step 11: put the 8-inch cake mold as shown in the picture, put a bowl of hot water in the oven, put the cake mold in the oven, and ferment for 30 minutes. It's better to spread tinfoil around the cake mold, otherwise it's hard to demould. At least for me without demoulding knife, when I first did it, I just smeared oil without tinfoil. As a result, when demoulding, I went crazy. Oil the bottom of the cake mould, too.

Step 12: when the fermentation is over, take it out and brush with butter cream sauce. Meanwhile, preheat the oven at 175 ℃ for 10 minutes.

Step 13: put it in the lower layer of the oven, heat 175 degrees, heat 160 degrees, bake for 15 minutes, pay attention to check in the last few minutes, don't paint too deep. The baking time is adjusted according to the temper of the oven.

Step 14: after baking, put the demoulding on the baking net to air until the palm temperature, then you can pack and enjoy it slowly.

Step 15: sprinkle some powdered sugar on it, do you have more appetite?!

Materials required:

High gluten flour: 200g

Milk: 120g

Milk training: 20g (for smearing)

Butter: 15g

Fine granulated sugar: 20g

Salt: 3 G

Yeast: 3 G

Note: Winter fermentation can use the fermentation function of the oven, simple and easy to use.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Nong Yu De Lian Nai Shou Si Mian Bao