# Fourth Baking Contest and is Love to Eat Festival#milk Chops
1.
Mix all the ingredients of the medium type dough evenly, after kneading it into a dough, cover it with a lid or plastic wrap, and keep it in the refrigerator to ferment for more than 17 hours.
2.
The medium-type dough after refrigerating should increase slightly in volume, and a very fine and uniform honeycomb structure can be seen after tearing the surface.
3.
Tear small pieces of the medium dough, mix it with the other ingredients in the main dough except unsalted butter, knead it into a smoother dough, add the diced butter, and continue to knead until the dough is smooth, soft and not sticky , Can pull out large thin films
4.
Slightly round the dough, place it on the chopping board, cover with plastic wrap, and ferment to twice the size (about 40 minutes at room temperature 25 degrees)
5.
Exhaust the dough, divide it into 8 evenly sized portions, cover with plastic wrap after rounding, and relax at room temperature for 15 minutes. Approximately 105g per dough
6.
Take a loose dough and roll it into long strips from the middle to the ends
7.
After turning it over, it is slightly shaped into a rectangle
8.
After thinning the long side of the bottom, roll it up from top to bottom along the long side
9.
After pinching and closing the mouth, it is made into a long strip or olive shape that is slightly shorter than the baking pan.
10.
Place the strips in a baking tray with baking paper beforehand, and then shape the remaining dough in sequence, place it in a warm and moist place, and carry out secondary fermentation
11.
About 50 minutes, the dough will ferment to twice the size of its original volume. Press the surface of the dough lightly with your fingers, you can feel the tension of the dough without leaving traces on the surface, and the second round is complete.
12.
Preheat the oven to 190 degrees. At the end of preheating, spray some water on the surface of the dough
13.
Put the mold into the oven, middle layer, fire up and down, 180 degrees, bake for about 25 minutes, the surface of the bread is golden, and the volume expands to slightly shrinks. If the color is too fast in the middle, a layer of tin foil can be added in about 10 minutes. After baking, immediately take it out of the oven, demould, remove the oil paper at the bottom, put it on the grill to cool, and then seal it for storage.
