Tang Kind Milk Bread

by Eat delicious aici

4.8 (1)
Favorite
3

Difficulty

Easy

Time

30m

Serving

2

"Soup type" means warm noodles or thin noodles. Soup is the first step of starch paste, which can increase water absorption, so the texture of bread is soft and elastic, can delay aging, and cater to modern tastes. This is the secret of soft bread~

Tang Kind Milk Bread

1. Let's make the soup first: weigh 40g of water

2. Pour 40g of milk. (Electronic said that because of the long waiting time in the middle of the time, it turned off by itself, but the milk is 40g~)

3. Add 15g of high-gluten flour

4. After stirring evenly, heat to gelatinize on a small fire and cool to room temperature.

5. Weigh the flour

6. Diagonally put salt and white sugar

7. Yeast in the middle

8. Beat an egg, pour in the cold soup

9. Stir it a little bit, add a little milk according to the water absorption of the flour, I added almost 20ml

10. Start the first dough-making procedure

11. After the program ends, put the butter that has softened at room temperature and start the second program

12. After the program is over, the dough can be torn into several small round holes

13. One shot at room temperature

14. Take out the dough to exhaust

15. Divide into nine parts and round and exhaust

16. Round it up a bit and put it on the baking tray

17. Put a bowl of hot water in the oven for two shots at 30 degrees and 60 minutes

18. Take it out when it's done, it's white and fat

19. Brush a layer of egg wash

20. Preheat the oven, fire up and down at 170 degrees for 20-25 minutes

21. After baking, take it out and let it cool

22. Can be stored in a fresh-keeping bag

23. Let's have breakfast the next day

Tips:

The oven settings are for reference only.

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