Milky Shredded Bread

Milky Shredded Bread

1. Low-gluten flour, high-gluten flour, milk powder (in bag), white sugar, butter, Angel yeast, refined salt, 2 eggs, condensed milk

2. 4g yeast is dissolved in warm water. (It must be warm water) This makes it easier to ferment and yeast.

3. Low-gluten flour, a bowl for meals, half a bowl. High-gluten flour, a bowl for eating, a bowl and a half. High-gluten flour: low-gluten flour=1:3

4. Add a bag of milk powder to increase the milky aroma of the bread.

5. Mix low-gluten flour, high-gluten flour, and milk powder. Go through the sieve, the best!

6. Dig a hole in the middle of the flour. Pour in yeast water, half a spoon of salt, 2 spoons of sugar, and an egg. Mix well.

7. Stir it into a floc, don't use too much force! If it is dry, add a small amount of warm water. Live into a dough.

8. Add a piece of butter to the dough. Knead.

9. Knead it into a smooth dough that does not stick to your hands and seal it with plastic wrap. Put it in a warm place and ferment for about 60 minutes

10. When the dough becomes twice as large as the dough.

11. Knead the dough to vent the dough. Exhaust the air and set aside the noodles for later use. Let's make butter noodles!

12. Put 3 pieces of butter, 2 tablespoons of sugar, half a tablespoon of salt in the pot, add an appropriate amount of water, and add condensed milk. Stir and bring to a boil on high heat. Turn off the heat after boiling.

13. Sift half a bowl of flour in a pot off the heat.

14. Use a spatula to make a paste.

15. Start a fire again and turn into a small fire. Stir until there is a layer of flour at the bottom of the pot, then turn off the heat.

16. Pack the finished butter noodles in a fresh-keeping bag. Roll it into a 0.5cm pie, put it in the refrigerator, and refrigerate it. Fold with dough later.

17. Roll out the aired dough into 1cm cakes.

18. Roll the dough into a dough crust and roll the butter dough into a long strip. Dough: Butter noodles = 2:1. (area)

19. Fold it left and right, and roll it into a long strip with a rolling pin. Fold it, roll it out again; repeat 3 times-4 times

20. Cut the dough into 2cm dough. You can see many layers in the cut surface.

21. Spread a thin layer of butter on the tin box to prevent sticking.

22. Place the dough in the tin box in a bent shape. With this shape, the bread will look good.

23. Put it in the oven or a warm place for the second fermentation. Time is about 15min

24. When the dough is 2-3 times bigger, it's fine!

25. On the dough, brush with egg liquid and sprinkle with a little sugar. At the same time, preheat the oven at 180 degrees for 5 minutes.

26. Put the dough in the oven at 210 degrees, up and down, and bake for 20-25 minutes.

27. When the surface is baked into a fried yellow color, the surface is not sticky. You can get out of the oven!

Tips:

The dough must be fermented well, or the dough will be very hard. The amount of yeast must be controlled well, the surface will turn black if you put it too much. The fermentation time depends on the temperature and the degree of the dough, not necessarily 1h. Add more sugar in the right amount, or the bread is not sweet. Butter noodles can be bought in the market, which is more convenient than homemade ones