# Fourth Baking Contest and is Love to Eat Festival# Evaporated Milk Old-fashioned Bread
1.
Medium species: 210g bread flour, 90g low-gluten flour, 30g fine sugar, 160ml pure milk, 80ml whipped cream, 7g yeast and knead into a smooth dough. Put it into a container, cover it with a plastic wrap, tie it tightly, and ferment for 10 to 18 hours under refrigeration.
2.
The main dough, the fermented medium seed is divided into several equal parts, and mix with 210g bread flour, 90g low-gluten flour, 84g fine sugar, 50ml pure milk, 70ml whipped cream, 100g egg liquid, 45g milk powder, 7g salt, 30g butter Knead out the glove film
3.
Put the kneaded dough into a container, cover it with a plastic wrap, tie it tightly and seal it, and ferment at room temperature to 1.5 to 2.5 times its size. Dip the fermented dough with a little dry powder into the dough, so that the face does not shrink or collapse.
4.
Take out the fermented dough and vent it with bare hands, and divide it into 6 equal parts. Reunion covered with plastic wrap and relax for 5 minutes.
5.
Take out a piece of dough, roll it out into a long strip, fold both ends in half. Fold the two ends in half and fold it like a quilt
6.
Compression bonding
7.
Lay together and relax for 10 minutes.
8.
Take a piece of dough and knead it into a strip.
9.
Tie it into four knots like twisting
10.
Put one end into the face
11.
Pinch the two ends tightly, and put the shape into a non-stick baking pan.
12.
The shaped bread embryo is fermented again, either in the fermentation tank or in the oven; I choose the oven to ferment, place a bowl of hot water under the oven, and the bread embryo can be fermented to 1.5 to 2 times its size.
13.
At this time, the oven is preheated to 190 degrees and the fire is up and down. The shape of the fermented bread embryo. Brush a thin layer of egg liquid on the surface
14.
Sprinkle white sesame seeds on the surface, then put it into the preheated oven for baking
15.
Baking: Fully preheat the oven to 180 degrees, put in the bread dough, and bake for 32 to 35 minutes.
16.
After baking the bread dough, shake the mold, and buckle it upside down on the baking net immediately. After cooling, put it in a bag and keep it sealed.
17.
Delicious custard old-fashioned bread
18.
The state of the back skin of the bread
19.
Organizational status, not for brushed ones
Tips:
1. The amount of liquid increases or decreases according to the absorption power of flour, and knead to a moderately hard dough.
2. The room temperature cannot reach 15 degrees during the preparation of the medium seed, bite the pure milk in the microwave oven, add the yeast to the milk at 38 degrees and stir evenly, then knead the medium seed. (You can also activate the yeast at room temperature for the kneaded dough. Leave the kneaded dough at room temperature for 30 to 90 minutes. The dough is slightly enlarged and sent to the refrigerator for refrigeration)
3. Knead out the film when mixing the main dough with the medium species, the film is thin and strong. Don't blindly ask for thinness, too much will affect the puffing during the baking process.
4. Fermentation after shaping, it can be fermented in a fermentation tank or in an oven. I use the oven to ferment, the temperature is 38 degrees, and the humidity is 75%. Fermented to 1.5 to 2.5 times larger.
5. Bake, according to your own oven temperature to bake. The recipe is made using the temperature of my oven.
