1. 1. Mix all the ingredients except the butter evenly and knead it into a smooth dough. Add butter and continue to knead the dough to the expansion stage, that is, you can pull out a large piece of film that is not easy to break, round the dough and place it in a large bowl, and cover with plastic wrap , 1 fermentation at room temperature (30-35℃), about 1 hour;
2. 2. When the dough has fermented to 2-2.5 times the size, take the dough out on the chopping board, gently pat it to exhaust, and then divide it into 4 equal parts. After rounding, cover with plastic wrap and relax on the chopping board for 20 minutes;
3. 3. Take a portion of the dough, roll it out into a beef tongue shape with a rolling pin, fold the upper and lower ends 1/4 back, cover with plastic wrap and relax for 20 minutes;
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4. The loose dough is facing up, squeeze it slightly with your hands, and gently roll it up and down in the middle of the dough with a rolling pin;
5. Turn it over and tidy up the corners a little;
6. Fold the upper and lower 1/3 to the middle, with the edges at both ends slightly overlapping;
7. Close the mouth down, cover with plastic wrap, and continue to relax for 10 minutes;
5.
8. The loose dough, face up, use a rolling pin to roll it up and down in the middle;
9. Turn over and gently roll up the dough from top to bottom. After closing it tightly, place it on a baking tray lined with greased paper, and leave enough distance for each dough position;
6. 10. Choose the 58M2 Whirlpool steaming oven;
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11. Then put it into the middle of the steam oven, fill the water tank with water, select the "fermentation" function mode, set the time 40 minutes, the temperature 40°C, and start the program;
12. After the program is over, take out the bread, continue to select the "Tender Baking" function mode, set the temperature to 190°C, and start the program;
8. 13. Sprinkle a thin layer of flour on the fermented bread;
9.
14. Cut out three crossings with a cutter;
15. When the temperature reaches 190°C, put the bread in the lower layer of the oven and bake for about 18 minutes;
Tips:1. The water absorption of each brand of flour is different, and the moisture needs to be adjusted according to the dryness and wetness of the dough;
2. Butter needs to be softened at room temperature before use;
3. In winter, the room temperature is low, you can use the "fermentation" function mode of the steam oven to ferment the dough;
Milk jam is different from other breads. The kneading and baking process is very important. A successful milk jam, with the blessing of the steaming oven, can be tender on the outside and tender on the inside. The taste is crispy. The fairy who likes baking is Don't miss it!
