1. Prepare the materials to be used.
2. First make the creamy filling: put the softened butter and powdered sugar in a basin and mix well.
3. Add the egg yolk and mix well.
4. Add milk powder and mix well.
5. This is the state of the mixed milk puff pastry.
6. Put the milk puff pastry into a fresh-keeping bag, roll it into a slice of about 2mm with a rolling pin, and keep it in the refrigerator for later use.
7. Next, make the bread body part: put all the ingredients except butter into the bucket of the chef's machine.
8. Knead to the expansion stage, the edge of the hole is jagged.
9. Add the softened butter and continue to knead until the glove film is formed.
10. Knead the dough and take it out. Don't knead the dough with your hands, just lightly ball it.
11. No need to slack, just use a rolling pin to roll it into a circle larger than the milk crisp.
12. Then roll it up from top to bottom.
13. The rolled roll is slightly flattened by hand. Then use a scraper to cut into 3 strips on average.
14. Press the three heads together to fix.
15. Then braid it like a braid, and press the layered part together and pinch it tightly like the beginning.
16. Fold back at both ends. The two heads touched together.
17. Put it in a box of Yangchen Chinese Red Toast for fermentation.
18. After the mold is 7/8 full, cover the lid and put it in the preheated oven (preheat temperature 190 degrees), adjust the oven to 180 degrees (the actual temperature inside the oven is about 165-170 degrees) and bake for 35 minutes. Bake out and take off the film.
Tips:1. This formula is a one-time fermentation method.
2. The water absorption is different for different flour brands, and the amount of liquid is adjusted according to the state of the dough.
3. The toast box has different brands and materials, and the baking time is adjusted according to the time you usually bake toast.
4. Each oven has a different temper, so the baking temperature and time are for reference only.
