Milk bread

Overview

If you love making bread, come here. The Chinese refrigerated fermentation method is very suitable for office workers. You can easily make soft bread after kneading the dough at night and refrigerating it in the refrigerator the next day after get off work. The recipe shared by the handsome little chef~

Tags

• baking
• butter
• high flour (main dough)
• high flour (medium-sized noodles)
• sugar
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix the seeds and noodles and let them rise 1.5 times, then refrigerate and ferment for 17 hours.

   

2. 2 Place the main dough, except the butter, into the bread machine.

   

3. 3 Add the torn pieces of Chinese dough and mix (in order to mix evenly as quickly as possible)

   

4. 4 When it is slightly chewy, add butter.

   

5. 5 Cut a small amount of dough and use your hands to pull out a large, strong, transparent film.

   

6. 6 Cover the kneaded dough with a plastic bag and let it rest at room temperature for 30 minutes.

   

7. 7 Weigh and divide the dough into 6 pieces of 60g each and let rest for about 10 minutes.

   

8. 8 Take a piece of dough and roll it into a shape of beef tongue.

   

9. 9 Fold both long sides in half towards the middle.

   

10. 10 Use a rolling pin to roll it out long.

    

11. 11 Roll the upper and lower pieces toward the middle, and press them tightly in the middle.

    

12. 12 Turn over.

    

13. 13 Place on a baking sheet and cover with a plastic bag for secondary fermentation.

    

14. 14 Use a razor blade to make cross cuts to sift high powder.

    

15. 15 Preheat the oven in advance and set the middle layer to 180 degrees for about 18 minutes to color and cover with tin foil (time and temperature are for reference only)

    

16. 16 The colors are so beautiful when photographed in the sun.

    

17. 17 Very soft.

    

18. 18 Appreciation of the finished product~