French soft bread--Milk Hass
Overview
Hass bread is a high-quality staple food. The main raw material is flour, sugar and milk. There is no water in it, and the finished product tastes sweet and chewy. I have seen the milky Hass made by Xiaowanzi before, and I was really attracted by its naive appearance. When I wanted to make it, I went to Wanzi's blog and space to look for it but couldn't find it, so I had to search online. The first thing that caught my eye was the milky Hass with molasses fruit, which was exactly the recipe I was looking for. When I made it, I reduced the amount and slightly changed the recipe. I just felt that I couldn't handle it with egg yolks and egg whites, so I just used whole eggs. I tried making it today. It was really creamy, soft and chewy, and very delicious!
Tags
Ingredients
Steps
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Remove the yeast and butter from the ingredients and put them into the bread machine. Start the sweet bread program and add dry yeast when it stops for 10 minutes. Restart the dough program
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Mix for 10 minutes and then add butter
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Knead the bread machine into a smooth dough and ferment it until it doubles in size
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After the dough is fermented, take it out and deflate it, divide it equally into 6 pieces, roll them into balls, cover them with plastic wrap and let them rest for 30 minutes
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Take a piece of dough and roll it into an oval shape. Turn it over, arrange it slightly and thin the bottom edge
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Start rolling from the top, and use energy to wrap up tightly toward the middle.
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Slightly twist both ends to form an olive shape
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Place on a baking sheet lined with oilcloth and place in the oven for secondary fermentation.
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Finally, after fermentation is completed, apply whole egg liquid and use a knife to lightly score 3 lines. Don't make them deep, just cut the skin lightly. .
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Preheat the oven to 180 degrees and bake the bread on the middle rack at 170 degrees for 20 minutes. Once the bread is out of the oven, place it on a cooling rack to cool.
