Milk Baguette

Name: Milk Baguette
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 170g High-gluten flour; 70g Low-gluten flour; 3g yeast; 3g salt; 140g milk; other other

by xiao is fat

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

A delicious baguette has a nice crisp sound and cracks on the outer skin, soft and moist inside, and even a light wheat aroma.
The formula is very simple, using only four basic ingredients: flour, water, salt and yeast, usually without sugar, milk powder, and oil.
For the French, if you can eat a bite of freshly baked baguette every day and pair it with a cup of coffee, then every day should be a pleasure.
Therefore, food needs constant innovation. Changing water into milk will give you a surprising taste. It is soft and slightly tough inside. The more you chew, the more fragrant it is, and it is full of rich wheat and milk flavors.

Try it, a different baguette, a different taste!

Ingredients

170g High-gluten Flour
70g Low-gluten Flour
3g Yeast
3g Salt
140g Milk
other Other

Milk Baguette

1. Prepare all materials

2. Heat the milk slightly, put the yeast powder into the milk to dissolve, and let it rest for 5 minutes

3. Add high-gluten flour and low-gluten flour into the bread machine, and mix the salt evenly

4. Pour in warm milk, start the dough mixing process, and knead it into a smooth dough

5. Place it in a container, cover it with plastic wrap, and let it rise in the oven for 60 minutes until the dough is twice as large

6. Divide the fermented dough into three equal parts, round, cover with plastic wrap and relax for 10 minutes

7. Take the dough and roll it out, roll it up from top to bottom, and pinch it tightly, then knead it into long strips to form a bread dough.

8. After everything is done, put it in a baking tray, cover it with freshness, put it in the oven, and leave it for 40 minutes

9. Prove the bread dough to double its size, sprinkle some dry flour on it

10. I'm using a knife to lightly make a few cuts

11. Put it in the preheated oven and bake up and down at 180℃ for about 16 minutes

12. Place in the oven to cool, slice and eat

Tips:
1. Wrap the bread with plastic wrap or airtight bag and put it in the refrigerator at minus 18℃ for freezing
2. When taking it out, first defrost it naturally, wait until the bread becomes soft, put it in the oven and rebake for a few minutes.