Chinese Honey Milk Bread
1.
Put all the ingredients except butter into the bread machine, (yeast and salt should be put in the two opposite corners of the bread machine) knead for 10 minutes, then put the butter, and continue to knead for 20 minutes! Now that the weather is getting hotter and hotter, milk is best kept in the refrigerator!
2.
The kneaded dough can stretch out the film, which is the expansion stage! Even if it is hand-kneaded, it must be rubbed to the effect of the picture!
3.
Then knead the dough and put it in the bread machine. Due to the change of the weather, there is no need to turn on the fermentation function. It is enough to leave the dough naturally in the bread machine for about 1 hour! Look at the state of the dough when it's almost time, don't over-ferment it!
4.
After the first shot is over, you can press the dough with your fingers, if it doesn't retract, it's fine! When you pull up the dough, there is a slight smell of wine. When you release your hand, the dough will automatically retract to prove that the dough is fermented in place!
5.
The fermented dough is exhausted and weighed!
6.
Divide the dough into 8 small doughs and knead them smoothly! Cover with plastic wrap and continue proofing for 15 minutes. If your shaping speed is slow, you can reduce the proofing process. Cover the dough with plastic wrap and take them out and shape them one by one so that the other doughs will not lose moisture!
7.
Take a small dough and roll it into a rounder piece!
8.
Use a knife to cut into small strips evenly on the top, without cutting off the top! Then roll it up slowly!
9.
Connect the two rolls together and squeeze it! If you feel bad, you can round the dough for a second fermentation! Or you can do whatever you like!
10.
After the completion of the sequence, the green body is discharged into the baking tray!
11.
Put a bowl of water in the oven and cover the oven door! For the second fermentation, because the temperature of the fermentation function of my Changdi 52-liter oven is 60 degrees, I choose natural fermentation! The fermentation time is about 35 to 40 minutes! (Actually, after the second shot is over, you can gently touch the surface of the bread with your fingers, the surface is elastic)
12.
After the second shot is over, brush the green body with egg wash, and sprinkle some sesame or flax seeds to decorate it! (If you don’t like it, you can omit)
13.
Preheat the oven up and down to 200 degrees, put the raw bread into it and bake it at 180 degrees for about 15 minutes! In this process, if the bread is colored quickly, you can cover it with tin foil to avoid burnt or excessive color!
14.
Needless to say, drawing, great!
Tips:
If there is no old noodle at home, you can make a separate one! 100 grams of high-gluten flour or medium-gluten flour, 1 gram of yeast, 55 grams of water, knead it and ferment to 2 times the size, you can use it! The remaining old noodles can be frozen and stored, and the next time you use it, it will be used after the room temperature has been warmed up again!
This time I used Nissin high-gluten flour, because everyone uses different brands of flour, so the water absorption is different, so when kneading the dough, be sure to observe the humidity of the dough, not too sticky, which is not easy to shape! Too dry, even if you want to knead out the film, it takes effort! Just add butter not sticky to your hands! Bread is different from cake. Kneading and fermentation require you to observe! Don't blindly look at the recipe, because it is very important to knead the noodles with the right humidity. The fermentation time is not dead. Different regions and temperatures will have different degrees of changes and differences!
In addition, the brands and models of the ovens that everyone uses are different, and the temperature is absolutely deviated. You must bake at the temperature of your own oven to taste good!
After the prepared bread cools, put it in a fresh-keeping bag and save it!
