Reticulated Milk Sachet
1.
First, put high-gluten flour, dry yeast, milk, salt, sugar, and eggs in a basin, and form a dough. Knead it to a certain extent. Try to stretch the dough. If it is slightly thinner, many holes will be pulled out. .
2.
At this time, put the butter in and continue to knead until you can pull out a film that is not easy to break, even if it breaks, it is a very smooth round hole.
3.
Rub it up and put it in a basin for fermentation.
4.
When fermented to 2.5 times the original size, take it out and knead to exhaust.
5.
Divide into small doughs of the same size and leave for 15 minutes.
6.
Take a fermented dough and roll it into an oval shape.
7.
Roll it from top to bottom, slowly closing on both sides, it's best to make it into an olive shape to be beautiful.
8.
Put it in a baking tray lined with tin foil, space it a little apart, and carry out secondary fermentation.
9.
When fermented to twice the original size, remove the egg washing liquid.
10.
Then squeeze the custard sauce on the bread.
11.
Put it into the preheated oven, 180 degrees, up and down, 15 minutes, bake until the surface is golden.
Tips:
1. The best thing to make this bread is to make the dough into an olive shape. If you want to make a beautiful olive shape, you need to try a few times and make more steps and techniques.
2. After the bread is shaped, it is fermented. The best temperature is 38 degrees and the best humidity is 85%. It usually takes 40-60 minutes until the dough becomes twice as large.
