Milk Bread that is Too Soft

Name: Milk Bread that is Too Soft
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 210g Middle species; 3g High-gluten flour; 15g yeast; 120g Caster sugar; milk; Some Main dough; 90g Coconut; 15g salt; 30g Almond powder; 45g egg; 10g butter; sesame

by Mrs. Strawberry Ambassador

4.8 (1)

Favorite

3

Difficulty

Easy

Time

24h

Serving

2

It can't be delicious anymore, my husband loves it so much, it would be better if there were more coconut paste!

Milk Bread that is Too Soft

1. Mix all the ingredients of the medium dough, knead it into a dough, cover it with plastic wrap and ferment to 3-4 times its size

2. Knead until it comes out of the glove film, then knead round and proof for half an hour

3. Proof for half an hour

4. Divide into 10 equal parts, knead round, then proof for 10 minutes

5. Take a portion of the dough and roll it out into a rectangle

6. Fold both sides to the middle

7. Roll long

8. Roll both sides to the middle

9. Put it into the golden plate, complete the remaining surface in turn, cut the opening with a sharp knife, put it into the oven, and put a bowl of warm water to keep the humidity, and carry out the second fermentation

10. "Preheat the oven up and down to 200 degrees", brush the surface with milk, sprinkle with coconut paste, put it in the oven and bake for 20 minutes