Milk Snack Pack

Name: Milk Snack Pack
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Low-gluten flour; 120g milk; 50g egg; 2g High sugar tolerant dry yeast; 15g Caster sugar; 2g salt; 20g butter

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

What to eat for breakfast is quite worrying, so I will plan the breakfast for the next day in advance. No, I will bake a few small breads today, fry a few eggs in the morning, or bake two small patties in the morning. , Is a nutritious breakfast staple.
It just so happened that I had a little cream left in making a thousand-layer cake, so I cut a piece of bread and squeezed the sweet cream into it. This may be a bit sweet for breakfast, but it is still very good as an afternoon tea snack. You can eat less for dinner by the way.
The preparation of small bread is actually much easier than toast, especially kneading dough, you don't need to knead the perfect "glove film". However, in order to make the buns soft and elastic, and the structure is fine, it is necessary to have a little skill in the formula and production techniques.
The formula is very easy to use. It is a very mature recipe that I have used for a long time. On this basis, you can slightly adjust it, and you can also change the shape, braided, round, olive, square, creative by yourself. ! Master the essentials of kneading and fermenting, you can toss as you like! If you want small buns to be delicious, Xiao Bai can get started with this recipe. After learning that he wants to eat them every day, he can open a private store if he is not sure! "

Ingredients

Milk Snack Pack

1. The main ingredients of bread are ready: high-gluten flour is used for making bread, but some low-gluten flour is added to make small bread with a softer taste; eggs, milk, high-sugar-tolerant dry yeast, fine sugar, salt, and butter are ready;

2. All materials except butter are put into the bread bucket;

3. Put the bread bucket in the bread machine, I use the Dongling JD08 bread machine, use the "kneading" program 1, knead for 10 minutes, add butter after the dough is formed, and then reset a "kneading" program for 20 minutes;

4. Based on past experience, I paused the machine at 17 minutes, grabbed a piece of dough, pulled out this transparent and elastic film, and poke a hole. The edge of the hole is arc-shaped but has small jagged edges. This state makes sweet buns. That's it, if you want to make the gluten stronger, continue to complete the remaining 3 minutes;

5. Put the dough round and put it in the bread bucket. Now the weather is relatively hot. Cover the inner lid and outer lid and leave it naturally; if the temperature is low in winter, you can use the "fermentation" procedure for 1 hour;

6. When the dough is 2-2.5 times the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

7. Place the dough on the kneading mat, tap a few times to exhaust, weigh it into 6 equal parts, knead the dough separately, cover with plastic wrap and relax for 10 minutes;

8. Take a loose dough, flatten it, and fold the bottom into the middle;

9. Fold the upper side to the middle, pressing the side just now;

10. Take advantage of the trend and roll from top to bottom, seal the joint tightly, roll it, and rub the two ends into an olive shape;

11. Knead the 6 doughs into olive shapes, place them on a non-stick baking pan, and place them in a fermentation tank for secondary fermentation at a temperature of 38 and a humidity of 85 for 20 minutes;

12. Preheat the oven to 230 degrees, then gently brush the egg liquid on the surface of the bread;

13. Send the dough dough into the lower and middle layer of the preheated oven. My oven has a hidden lower heating tube, so the upper heating tube is 15 minutes, the lower heating tube is 230 degrees, the screen displays 19 minutes, the actual time is 15 minutes, and the surface is colored Can be stamped with tin foil afterwards;

14. After being out of the oven, transfer it from the baking tray to the drying rack, and store it in a bag when it is warm;

15. How to eat it: bite and eat directly, or slice it, or cut the sausage and lettuce in the middle, or squeeze it into the sweet cream.

Tips:
1. Add a small amount of low-gluten flour to make the bread taste softer, if you don't add it, it's okay;
2. The shape of the bread can be varied, braid-shaped or round bread, or it can be served in a mold;
3. The baking time and temperature should be adjusted according to the actual situation of the oven used.