Mengmeng Squeezed Bread (one-time Fermentation)

Name: Mengmeng Squeezed Bread (one-time Fermentation)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150-160g milk; 40g Egg liquid; 250g High-gluten flour; 50g Low-gluten flour; 12g milk powder; 3g salt; 30g Sugar; 30g butter; 4g yeast; 1 branch Black food coloring pen

by Yoyo Yuxin

4.7 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

Mengmenda squeezes the bread, which is convenient for one-time fermentation.

Mengmeng Squeezed Bread (one-time Fermentation)

1. Ingredients are prepared.

2. Put the milk, egg liquid, sugar, milk powder, salt, high powder, low powder into the cook machine and the dough bucket in turn, knead the dough into a dough, add yeast and softened butter, and knead until it is fully expanded

3. The kneaded dough is taken out and vented, rounded, and let stand for 10 minutes

4. Divide the dough evenly into 9 portions and round them

5. Dry the baking tray with moisture. The 8-inch baking tray used here is the Xuechu 8-inch baking tray

6. Round the dough one by one and put it in the baking tray

7. Put in the oven to select the fermentation function, select 40 minutes

8. Preheat the oven at 140 degrees for 10 minutes in advance. After preheating, put the fermented dough in the middle and lower layer of the oven, bake at 130 degrees for 35 minutes, and cover with tin foil in time after the color is halfway. After baking, let it dry to hand temperature, and use a black food coloring pen to draw the expression of squeezing the bread.