French Milk Bread

Name: French Milk Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 270g High fan; 30g Pure bran; 1 about 50g egg; 150g milk; 3g Low sugar tolerant instant dry yeast; 15g Caster sugar; 20g Sunflower seed oil; 2g salt

by Yoha Kitchen

4.6 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

A very mild bread, suitable for staple food,
On the basis of the original prescription, I reduced the amount of sugar and oil;
I am a little entangled, afraid of high sugar and high oil,
Every time before doing it, you have to recalculate to reduce the amount of sugar and oil.
But pastry is inseparable from sugar, oil, all kinds of entanglements,
I like to use it to make coffee and milk. . . "

Ingredients

270g High Fan
30g Pure Bran
1 about 50g Egg

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150g Milk

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3g Low Sugar Tolerant Instant Dry Yeast
15g Caster Sugar
20g Sunflower Seed Oil
2g Salt

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French Milk Bread

1. Put milk and yeast in the bucket of the bread machine, soak the yeast for a while, and put my yeast in the refrigerator, and then put an egg;

2. Pour all other materials into the bucket;

3. Beat until the dough pulls out the film, no glove film is needed;

4. Collect the round into the basin and make a shot;

5. The dough is fermented to twice its size, and the hand is soaked with flour to poke holes, the dough will not shrink or collapse, and the dough will ferment properly;

6. Take out the dough, press to exhaust, and divide it into eight evenly;

7. Round, leave for 15 minutes in the middle;

8. After the dough is proofed, take a piece of dough, squeeze it and dry it, and shape it into an olive shape, rub the tips on both ends, fold it in half, and pinch the seams tightly. It will open when the dough is turned several times. Perform a second shot in a warm place;

9. After the second round, the surface of the dough is sifted with high powder and scratched with a knife. Now it is the stage of scratching and practicing. It is not good to grasp the depth, and the appearance is a bit ugly;