Name: Milk Hydrangea Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 190g Golden like high-gluten flour; 30g All-purpose flour; 110g milk; 1 piece Egg white; 30g Sugar; 25g butter; 8g Fresh Yeast; 1/4 teaspoon salt; 1 piece Fresh egg yolk; Some Cooked vegetable oil

Milk Hydrangea Bread

by Butterfly-sl

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

This pastry all uses milk to make the noodles without a drop of water. When baked, it tastes rich in milk, soft and sweet, and has a long aftertaste. The beautiful hydrangea bread is very suitable as a portable food for spring outings or outings. Not only does it taste good, but its exquisite shape will definitely attract everyone's attention.

Hydrangea is a Chinese folk auspicious object and a token of love between young men and women. According to the customs in some places in ancient China, when a girl gets married, she is scheduled for a certain day (this day is usually the fifteenth of the first lunar month or the fifteenth of August) for the suitors to gather under the embroidery building, and the girl throws a hydrangea. Whoever gets this hydrangea can marry her as his wife. The girl usually sees the person she likes and throws the hydrangea on him so that he can pick it up. In many places, a hydrangea is knotted on the top of the sedan chair that carries the bride, which is a good luck.

Last night, I baked a stove of hydrangea buns. I used 300 flour and made 9 of them, each weighing about 33 grams, but my baking pan is not big enough. After baking, each one sticks together. Although it tastes good, it tastes good. The phase is not perfect. I was not reconciled. I woke up this morning and started making noodles again. This time I used 220 grams of flour and fermented all morning. I went home from get off work at noon for plastic surgery, secondary fermentation, and baking. Finally, a satisfactory hydrangea bag came out, and the whole house was floating. The tempting milky aroma of the bread. My husband said to me: "You are crazy, you don't sleep at night, and you don't sleep at noon", I said: "This is a good student, you see how hard I am! The hard work pays off."

Milk Hydrangea Bread

1. Put all the ingredients in the main ingredients except the butter in the basin and knead until the dough can pull out the thick film.

2. Put the butter that has been softened at room temperature and cut into small pieces, and continue to knead until the dough is fully expanded, and the transparent film can be pulled out.

3. Cover the dough and send it to 2-3 times its original volume.

4. Divide the dough into 18 equal pieces, each weighing about 23 grams.

5. Respectively round, stamped with 饧 for 10 minutes.

6. Take a potion and roll it into a tongue shape.

7. After turning over, roll up from one end, and roll the other end thinly.

8. All the medicines are rolled up and covered for 10 minutes.

9. Take 2 dough rolls and roll them into strips about 7-8 mm in diameter.

10. The two bars are crossed.

11. The 2 in the middle cross first.

12. Cross the left and right 2 roots.

13. Repeat steps 11 and 12 to make a 4-strand braid.

14. Turn the braid over and brush the surface with a layer of water.

15. Roll up from the thin end.

16. Pinch the interface tightly and reshape it.

17. Put the prepared green hydrangea bag on the baking tray.

18. Stamped 饧 is 1 times the original volume.

19. Brush the surface with a thin layer of egg yolk liquid.

20. Put it in a preheated oven and bake at 165 degrees for about 10 minutes.

21. Cover the surface with tin foil, and bake for another 15 minutes (if the oven has a circulating air function, you can turn it on at this time).

22. Take out the baked hydrangea bag and brush the surface with a layer of cooked vegetable oil or melted butter.

Tips:
1. Knead the dough to fully expand, so that the bread will have a silky effect.

2. Ordinary flour cannot be used instead of high-gluten flour. Different gluten has different effects.

3. When the green body is put into the oven, the surface should be covered with tin foil, so that the baking color will be even.

4. Brushing a layer of oil on the surface after baking will be more beautiful.