Simple Taste-----milk Bread

Name: Simple Taste-----milk Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 540g High fan; 290g milk; 40g Whole egg liquid; 20g Baked milk powder; 80g Caster sugar; 8g yeast; 50g butter; 1/2 tsp salt

by Poetic heart

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In order not to bask in the sun, I almost always get up before 6 o'clock and go shopping immediately after freshening up. With a high temperature of more than 30 degrees every day, I drink water all day long, and I can't easily eat three meals. But I still make bread and cakes almost every day, because children like them very much.
Although the weather is very hot and not comfortable enough, bread making is particularly good. It can be fermented at room temperature in half an hour, so there is no need to wait as long as winter. Whenever I look at the fermented dough, it looks like it breaks. I can't help but "look" for a moment with a smile, thinking, if it were human skin, it would be so good. I made this bread when I woke up in the morning, and it was just cooled when I had breakfast. It was very soft, so it was not cut flat enough when slicing, but it did not affect the taste. Two or three slices per person will be finished.
Because of the large capacity of this bread machine (mine is Baicui PE6300 automatic bread machine), when making bread, I usually mix two large breads, half of which is made with the bread machine, and the other half is made with toast. The boxes are baked in the oven, which saves time. "

Ingredients

540g High Fan
290g Milk
40g Whole Egg Liquid
20g Baked Milk Powder
80g Caster Sugar
8g Yeast
50g Butter
1/2 tsp Salt

Simple Taste-----milk Bread

1. Get ready for high fans. (I'm used to sifting it again)

2. Other matching raw materials.

3. Add milk, egg liquid, salt, sugar to the bread bucket first (add salt and sugar to the corner of the bread bucket, do not add them together), and then add milk powder and high powder. (First liquid then solid)

4. Dig a hole in the middle of the flour, pour the yeast in, and then cover the yeast with the flour.

5. Start the dough mixing program of the bread machine twice, knead the dough for 30 minutes, add softened butter.

6. Continue to start the dough-making procedure once. A total of 3 mixing procedures, 45 minutes.

7. At this time, the dough can be easily opened by hand, and the dough has reached the complete stage. Put the dough back into the bread bucket, round it and leave it naturally.

8. Fermented to 2.5 times its original size. (My little trickor used his little finger to press the dough, so it looks like there is a mark)

9. The fermented dough is taken out and vented, kneaded into the original dough size, divided into three evenly, covered with plastic wrap and left for 10 minutes. (I used half of the dough here, and the other half. I made it into a small bread, and I will bake it in the oven)

10. Take a portion of the dough and knead it into an oval shape and roll it out.

11. Roll up the rolled dough.

12. Roll the three pieces of dough one by one and put them in the bread machine.

13. Put it into the bread machine and ferment naturally to double the size.

14. Turn on the baking function of the bread machine and bake for twenty minutes, then turn it on and brush it with a layer of melted butter. Continue to bake for another ten minutes. The journey takes 30 minutes.