Netted milk sachet
Overview
Not long ago, I got a bag of bread flour to try out, but I have always been lazy and didn’t want to do it. I took advantage of the holiday to play with dough at home. This time I learned to make a mesh bread. The beautiful pattern makes people want to eat it at a glance. It is definitely a first-class breakfast. Friends who like it, try it too, it is not difficult at all.
Tags
Ingredients
Steps
-
First, put high-gluten flour, dry yeast, milk, salt, sugar, and eggs into a basin, knead it into a dough, and knead it to a certain extent. Try to stretch the dough. If you stretch it a little thin, many holes will be pulled out.
-
At this time, add butter and continue kneading until you can pull out a thin film that is not easy to break, and even if it breaks, it will still be a very smooth round hole.
-
Knead until smooth and place in a basin for fermentation.
-
When fermentation reaches 2.5 times the original size, take it out and rub to deflate the air.
-
Divide the dough into small pieces of the same size and ferment for 15 minutes.
-
Take a fermented dough and roll it into an oval shape.
-
Roll it from top to bottom, and slowly close the edges on both sides. It is best to make it into an olive shape for a beautiful look.
-
Place on a baking sheet lined with tin foil, spaced a little apart, for secondary fermentation.
-
When fermentation reaches 2 times the original size, remove the egg wash.
-
Spread the custard sauce on the bread.
-
Place in the preheated oven, 180 degrees, with upper and lower heat, for 15 minutes, and bake until the surface is golden brown.
