Super silky Chinese bread

Overview

This bread is made from Chinese fermented dough. Since we don’t have whipped cream at home, we don’t add whipping cream. All the liquid is replaced by milk. This bread contains a lot of water and is almost shapeless during fermentation. However, the bread is really soft and chewy. Although it is not a Chinese Hokkaido bread, it tastes great. When it is torn by hand, it feels like layers of well-strung cotton. The texture is very fine and even after slicing. It is still soft after being stored in a fresh-keeping bag for 3 days. It can be said that the taste is super great!

Tags

• baking
• breakfast
• butter
• high gluten flour
• milk powder
• white sugar
• yeast
• milk
• protein
• salt

Ingredients

Steps

1. 1 Pour the ingredients for the medium-sized dough into the bread machine except for the yeast. Make a small hole in the flour and add the yeast. Start the self-service dough kneading function for 20 minutes. After the time is up, let the dough rise for about 1 hour. Then put it in the refrigerator to refrigerate overnight for about 15 hours. When the dough is taken out the next day, it has fermented to 2 times its original size. If it is not fermented well, it can be taken out to room temperature and fermented to 2-2.5 times its size. Tear the medium-sized dough into small pieces and put it into the bread barrel. Put the main dough ingredients except butter into the bread barrel, and separate the salt and yeast.

   

2. 2 Use the post-oil method to knead until the expansion stage, add butter, and continue kneading until the fascia is pulled out. At this time, end the work of the bread machine. Let the dough rest in the bucket for 20 minutes.

   

3. 3 Take out the dough, divide it into three equal parts and roll it into a round shape, let it rest for 10 minutes, then roll it into a shape of beef tongue and let it rest for another 10 minutes.

   

4. 4 Roll it out into the shape of beef tongue for the second time, roll it up and let it rest for 10 minutes. Roll it out and roll it up again for the third time, three times in total, not two times. The baked bread has a very delicate and well-proportioned texture.

   

5. 5 Place the shaped dough into a bread barrel and ferment in a warm place until it is 8 minutes full. Place it into a bread machine and brush the surface with egg white. Bake, time 40 minutes, start baking

   

6. 6 Pay attention to the coloring later to extend or finish it early. I ended baking at 35 minutes.

   

7. 7 It’s baked, and it tastes better when shredded by hand

   

8. 8 Look at the bread texture, it’s very delicate

   

9. 9 Silky and soft