Recipes tagged "Milk powder B"

2 recipes found

Little snail bread

Today I still use the Chinese method to make this bun. I have made this recipe many times. I use a combination of high flour and low flour. The bread is very soft and suits the taste of my family. I use less sugar. I don’t like baked goods that are too sweet. Mine only has a slight sweetness and I feel good about it. If you like it sweeter, just add some sugar on top of it. Every time I make bread using the Chinese method, my family likes it, so every time I make it, the portion is larger. Today I made 24 small snail breads with this amount, which were baked in two ovens. In order to save time on shaping, I made this snail bread very quickly, and little snails were born quickly. , as the saying goes, slow work leads to careful work, the shape of the snail I made quickly is not good-looking. It is the first time I make this, and I lack experience. When you make this, the roll must be flat and don’t let the middle bulge, otherwise it will not look good after fermentation. This is the reason why it affects the appearance. After fermentation, I didn’t even brush the egg wash on the surface too evenly. The appearance was greatly compromised. It seems that if you do too much at once, you can’t pay too much attention to the details. But fortunately, the taste is very good. When I took the photo, almost half of it was consumed by the whole family...

Baking bread
[Milk Golden Bread Rolls]: Different ways to make bread

(The dosage is for reference only. Please read Tips before making. The amount in the formula can make a 7-inch + a 6-inch round mold.) The most special thing about this bread is that it is folded and rolled out many times to make the dough texture delicate. The final product has a beautiful brushed effect and a smooth and delicate skin~ After personal testing, my feeling is: this method of operation can indeed make the dough texture very uniform. I think this principle is similar to when we make steamed buns. After fermentation, we have to knead them vigorously to get out all the air bubbles. The final steamed buns will be delicate and have a smooth skin. However, the operation process is relatively cumbersome. Although the main dough does not need to be kneaded to a complete state as before, the subsequent folding and rolling out process is actually very time-consuming. Moreover, when folding and rolling out multiple times, you must do a good job of moisturizing the dough, otherwise the dough will easily become dry. To sum up, if you are like me, you are curious about new things and have a spirit of exploration and experimentation, this method is indeed worth a try~~

Baking bread

Little snail bread

[Milk Golden Bread Rolls]: Different ways to make bread