The Most Popular Hokkaido Milk Briquets Nowadays
1.
Mix the flour, sugar, salt, and yeast evenly, add the beaten eggs and milk. Don't add milk all at once, leave about 20g to adjust according to the dough.
2.
Knead the dough until it can pull out the film, and don't be too gluten.
3.
Immediately spread the dough into large pieces, put it in a shallow dish, cover with plastic wrap, and freeze in the refrigerator for 1 hour.
4.
At this time, take out the frozen butter slices and return to room temperature.
5.
When it is almost 1 hour, use a rolling pin to soften and thin the butter slices.
6.
Take out the dough, roll it into a butter slice about twice the size, and place the butter slice in the middle of the dough.
7.
Wrap it up and squeeze it tightly.
8.
Change the rollers. Use the weight of the roller to beat the dough to lengthen the dough up and down to make the butter slice and the dough more fit. If there are bubbles, use a toothpick to break.
9.
Roll out large rectangular pieces.
10.
Fold into three folds.
11.
Roll it out again.
12.
Fold it into three folds again. At this time, it should be put into the refrigerator again to freeze and relax for 30 minutes.
13.
Roll out the dough sheet from the refrigerator for the third time.
14.
Fold it in half for the third time.
15.
Roll out into about 1.5cm thick slices, trim off the four sides, and divide them into 12 evenly with a sharp blade.
16.
Each group of three, slightly flatten the cut side up and braid into a braid. The cut side is always facing up when weaving. Don't knit too tightly, otherwise it will affect fermentation, remember!
17.
Put this directly into the strip mold.
18.
Roll this up and put it into a square mold.
19.
Before fermentation.
20.
After fermentation, it rose almost 2 times to 2.5 times. Close the lid.
21.
Preheat the oven at 200 degrees, put it in the mold, cool it down to 180 degrees and bake for 30 minutes, then cool it down to 140 degrees, and just turn on the fire for about 10 minutes.
