Milk Sweet Bread

Milk Sweet Bread

1. Starter: dissolve the yeast with warm milk, pour all other ingredients for the starter, stir evenly with chopsticks, and ferment in a warm place indoors

2. The starter fermented to slightly collapsed locally

3. Find another large container, mix the flour, sugar and salt in the main dough ingredients, pour in the milk just taken out of the refrigerator, and beat in the eggs

4. Just scrape the dough, cover the lid and let it stand for 30 minutes. This is the instant noodle method. With this method, it is said that a poor bread machine can also produce film.

5. Put the starter and the main dough into the bread machine, select the kneading program for 15 minutes

6. Add olive oil or softened butter after kneading for 15 minutes, and start kneading program for 15 minutes

7. After kneading the dough, take a look at the dough. A large piece of film can be pulled out, and the hole is smooth, which means the dough is complete, put it in a clean basin, cover with wet gauze, and then cover to ferment until it is original Is twice as big, you can use the fermentation program, or you can ferment at room temperature

8. Take out the fermented dough and divide it into 6 small portions

9. Take a small dose and roll it into a beef tongue

10. Roll up the dough sheet from bottom to top to form an olive shape, pinch it down tightly, then put it in a baking tray to ferment

11. After it is twice the original size, cut 5 cuts on the surface of the bread dough with sharp scissors

12. Brush the surface of the bread dough with whole egg liquid

13. Sprinkle coarse granulated sugar on the surface

14. The oven is preheated to 200 degrees, and the oven can be baked after 15 minutes