French Soft Bread--milk Haas

Name: French Soft Bread--milk Haas
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 60g Sugar; 12g milk powder; 3.6g Dry yeast; 45g Whole egg; 45g butter; 162g milk; 4g salt

by Dongying Xiaoyingzi

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Hass bread is a fine staple food. The main raw material is flour, sugar, milk, and no water in it. The finished product tastes sweet and chewy. I've seen the creamy Haas made by Xiaowanzi before, and I was really attracted by its naive appearance. When I wanted to do it, I went to the Marukzi blog and the space to find it, but I didn't find it. I had to search the Internet. The first thing that caught my eye was the molasses milky Hass, which was exactly the recipe I was looking for. When I made it, I reduced the amount. The formula was slightly changed, but I felt that the egg yolk and egg white could not be processed, so I just used whole eggs. I tried to make it today, it is really creamy, soft and chewy, very delicious! "

Ingredients

300g High-gluten Flour
60g Sugar
12g Milk Powder
3.6g Dry Yeast
45g Whole Egg
45g Butter
162g Milk
4g Salt

French Soft Bread--milk Haas

1. Remove yeast and butter from the ingredients into the bread machine, start the sweet bread program for 10 minutes and add dry yeast when it stops, restart the dough program

2. Mix for 10 minutes and then add butter

3. The bread machine program kneads into a smooth dough, fermented to 2 times the size of the fermented end

4. After the dough is fermented, take it out and ventilate, divide into 6 pieces, round, cover with plastic wrap and relax for 30 minutes

5. Take a dough and roll it into an oval shape and turn it over. After finishing it, thin the bottom edge.

6. Start rolling from the top, and the energetic rewinds to the middle to make it tighter.

7. Rub the ends down slightly to form an olive shape

8. Drain into the baking tray lined with tarp and put it into the oven for secondary fermentation.

9. Finally, the fermentation is complete, smear the whole egg liquid, and use a knife to lightly draw 3 lines, not deep, just lightly scratch the skin. .

10. Preheat the oven at 180 degrees, and bake the middle layer at 170 degrees for 20 minutes. After the bread comes out of the oven, place it on the cooling rack and let it cool.

Tips:
Brush the egg liquid first and then make a cut to form 2 different colors, otherwise the egg liquid will be full of the bread and there will be no layering.