#the 4th Baking Contest and is Love to Eat Festival#milk Buns
1.
Pour the milk (the milk is 240ml, here I first pour 220ml, the remaining 20ml, put the egg yolk at the end, used to brush the bread), sugar, salt, yeast, 100ml of water in the bowl and stir, then pour it into the bowl. Gluten flour
2.
Wrap the kneaded dough in a fresh-keeping bag and leave it in a warm place for fermentation (I knead the dough by hand for about 15 minutes, and then knead the hand mask)
3.
Fermented to 2.5 times the size, open it by hand, there are fermented holes inside
4.
Divide the noodles into the same size agent, reunite them with your hands, and place them in a baking tray, leaving a little space between each one (to facilitate full fermentation later)
5.
After it is completely coded, put the baking tray in a fresh-keeping bag (to prevent dry skin), and leave to ferment for about 1 hour in a warm place
6.
Remove the fresh-keeping bag, each small agent has fermented to be close to each other
7.
Accidentally beat out a double yolk egg, stir the egg yolk with 20ml of milk (separation of egg white and egg yolk: if there is no separator, knock the egg open, make a small mouth, put the egg white into an empty bowl, after the egg white is cleaned, pour the egg yolk Into the container)
8.
Brush the egg yolk milk liquid evenly on the bread agent, brush it several times, a little more than 20ml can be used up
9.
Before brushing the egg mixture, the oven needs to be preheated, the temperature is 200 °, the upper and lower baking, the time is set to 23min
10.
When there is 18 minutes left, put the baking pan in
11.
At the end of the preset time, drag out the bakeware with an insulated drag fork and place it on the heat-resistant panel
