#柏翠大赛#milk Bread
1.
The seed noodles are mixed 1.5 times and then refrigerated and fermented for 17 hours.
2.
Put the main dough except the butter into the bread machine.
3.
Add the torn pieces of medium type dough and stir (in order to mix evenly as soon as possible)
4.
Add butter when it is slightly gluten.
5.
Cut a little dough and pull out a large, strong transparent film by hand.
6.
Cover the kneaded dough in a fresh-keeping bag and let it stand at room temperature for 30 minutes.
7.
Weigh 6 pieces of 60g dough to relax for about 10 minutes.
8.
Take a dough and roll it into a tongue shape.
9.
Fold the long sides in half toward the middle.
10.
Roll it out with a rolling pin.
11.
Roll up and down to the middle respectively, and roll to the middle and press tightly.
12.
flip over.
13.
Put it into a baking tray and cover it with a fresh-keeping bag for secondary fermentation.
14.
Use a razor blade to make a cross cut to sieve the high powder.
15.
The oven is preheated in advance, and the middle layer of 180 degrees is colored and covered with tin foil for about 18 minutes (time and temperature are for reference only)
16.
The color of photos taken in the sun is so beautiful.
17.
Very soft.
18.
Appreciation of finished products~
Tips:
Refrigerate for no more than 36 hours.
