milk bread
High-gluten flour 85 grams | Swallow high sugar dry yeast 1.5 grams |
Low gluten flour 15 grams | Salt 1.5 grams |
Milk powder 6 grams | Whole egg liquid 10 grams |
Water 50 grams | Butter 14 grams |
Fine sugar 14 grams |
Step 1
Put all the ingredients except butter into a large bowl, add Yanzi high-sugar dry yeast, add water, and stir evenly.Step 2
Knead into a dough and add softened butter.Step 3
Then knead it into a smooth dough, and you can pull out the expansion stage of the film.Step 4
Cover with plastic wrap and ferment for about an hour until 2.5 times its original size.Step 5
Take out the dough, deflate it and knead it evenly, divide it into nine equal parts, roll it into balls, cover it with plastic wrap and let it rest for 15 minutes.Step 6
Knead the loose dough into a shape with one end wide and one end pointed in the palm of your hand.Step 7
Use a rolling pin to roll it out as shown in the picture.Step 8
Then roll up from the wide side.Step 9
After everything is done, let it rest for 20 minutes and brush with a layer of egg wash.Step 10
Preheat the oven to 170°, place the baking sheet on the middle shelf, and bake at 170 for about 15 minutes.Step 11
A delicious and soft milk bun is ready.Step 12
Full of milky flavor.Step 13
So soft and sweet, you can eat eight of them in one go! Milk bread cooking tipsThe dough is small, so knead it by hand. If you want to make more, double the amount.