Milk Bread
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Mix high powder, low powder, fine sugar and salt evenly; add dry yeast, milk powder, egg liquid and milk to knead a dough
2. When the dough is formed, add butter and continue to knead until the butter is completely absorbed and the dough is smoother
3. Put the dough in a container with enough space, cover it tightly, and put it in the refrigerator for low-temperature fermentation
4. Take it out after 24 hours and return to temperature for about 45 minutes. If the dough is not big enough, continue to ferment at room temperature to about 3 times the original size
5. After finishing the first fermentation of the dough, take it out and press it with your palm to remove most of the air. Divide into small parts, round one by one
6. Flatten the rounded dough, knead it on both sides, knead it into a long strip, arrange it on a baking tray for secondary fermentation (you can put a bowl of hot water in the oven to provide the heat and moisture required for secondary fermentation)
7. The dough is fermented for the second time to about 2.5 times its original size, taken out, and brushed with whole egg liquid on the surface. Preheat the oven to 190 degrees, about 15 minutes in the middle of the oven
