Milk bread
Overview
One of my sisters-in-law said she wanted to eat this bread. We just happened to have the level 2 alert here, so we made it. The bread is very soft and stringy, and it is not troublesome even if it is cold. However, it is not recommended to eat it cold. It is best to eat it in the microwave
Tags
Ingredients
Steps
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Put all the ingredients in a chef's machine and knead it into a soft dough, and ferment it twice in size (you can also use a bread machine. If you don't have both, just use your hands, mix all the ingredients except butter and knead it into a dough, then add softened butter and continue kneading the dough like clothes. It doesn't matter if you can't knead it, you can still make it into bread, but the taste...you can figure it out for yourself🙈).
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The fermented dough does not stick to the bowl when pulled and is especially good for cellulitis.
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Divide the dough into six evenly sized balls and roll into balls. Cover with plastic wrap to prevent the skin from drying out.
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Take a piece of dough and use a rolling pin to roll it into a long strip.
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Use a spatula to spread an even layer of red bean paste. You can also replace it with your favorite jam.
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Then roll it into a long strip of flooring and pinch it tightly.
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After everything is done, place it in a baking pan and cover with plastic wrap and continue to rise until it doubles in size.
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Use food scissors to cut the risen dough into strips like this.
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Brush the top with egg wash, sprinkle a little coarse sugar on the edge of the knife, and bake in the middle of a preheated oven at 200 degrees and 180 degrees for 20 minutes. If the skin colors too quickly, you can cover it with tin foil to prevent the skin from burning.
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Our milk bread is baked and is full of color, flavor and flavor. It is soft when eaten cold and is very delicious.
