Chinese Milk Crisp Braided Bag

Chinese Milk Crisp Braided Bag

1. Put 80 grams of milk and eggs into the bread bucket. (Eggs shouldn't actually be placed, they should be placed when adding the main dough ingredients.)

2. Add 100 grams of all-purpose flour and yeast.

3. Stir well with chopsticks, cover with plastic wrap and ferment.

4. There will be many small holes in the fermented dough. Because the dough is very thin, it has small holes.

5. Put 140 grams of bread flour, 30 grams of warm water, 50 sugar, and 2 grams of salt.

6. Use a spatula to mix a little bit, and leave it without dry powder. Choose a kneading program to start kneading.

7. After 15 minutes, kneading is finished, add softened butter, and knead for another 15 minutes.

8. It would be nice to be able to pull out such a tough and smooth film.

9. Take out the dough and round it, put it in a basin, and cover with plastic wrap.

10. Fermented to 2-2.5 times the size, use your fingers to stick flour and lightly press the surface of the dough. The finger marks will not recover quickly and will not collapse, which means that the fermentation is just right.

11. Take out the fermented dough, ventilate and round, cover with plastic wrap and relax for about 15 minutes.

12. Take a loose dough, roll it out, pull out the four corners, and roll it out into a rectangle.

13. Turn it over, thin the bottom edge, roll it up, and pinch it tightly.

14. Rub it lightly for a long time.

15. It can be rubbed into a strip three times.

16. Take a portion and rub it again to form a 6-shape.

17. Tie a knot loosely.

18. Pinch the circle below with your left hand and flip it to the left.

19. Finally, pass the tail closer and pinch the joint tightly.

20. Place in the baking tray.

21. Put it in a warm oven, put a plate of hot water on the bottom layer, ferment to 1.5-2 times the size, mix the egg liquid and water according to the ratio of 1:1, brush on the bread dough, and sprinkle with milk crumbs.

22. Preheat the oven, put a cup of hot water in the bottom layer, 180 degrees, the middle layer up and down, bake for 18 minutes, and cover with tin foil after the surface is colored.

Tips:

1. The amount of liquid is added according to the water absorption of the flour.

2. The baking temperature and time are adjusted according to the temper of the oven.

3. This noodle contains a large amount of sugar and is easy to be colored. It is necessary to observe frequently when baking and cover with tin foil when the color is satisfied.

4. Don't put eggs, powdered sugar, or salt in the medium type dough, just put liquid, flour and yeast, so that the yeast can fully ferment.

5. When making medium-grade dough, you can use the usual direct method to separate the flour and liquid to make medium-grade dough. It doesn't matter whether it is thin or thick, as long as the fermentation is good. Simply put, the material is still the same amount, just let a part of the dough rise first. The middle kind of dough can delay the aging of the bread, and the taste will be softer.