Chinese Food
French milk bread
(162915 views)French milk bread. As the name implies, a lot of milk is added to the bread. The texture is fine and the taste is soft. This kind of bread material is very simple. The method is also very simple. The total operation time is only more than 2 hours. It can be easily finished even after the office workers go home from work. Simple bread is also delicious - it is a good choice to use it with jam or butter for breakfast. A good day. From the sweet bread with milk ❤️。 A plate of milk bread has been rolled. The formula and steps have been improved. Half a box of milk has been used. The soft tissue is moist and not greasy. It's all milk flavored milk bread. It's the bread with perfect appearance, nutrition and taste ❤️ . bake 8 at one time. There are only 5 left just out of the oven. Take a picture quickly. My daughter said she didn't have enough to eat-
Cooking ingredients
Cooking Steps
Step1:All materials except butter and decoration are put into stainless steel plate. (this time, wangzi milk is used. Wangzi milk has a sweet taste. If you use pure milk, you can add more 20 grams of fine granulated sugar. Or if you are not suitable for too sweet friends, you can directly use pure milk without increasing the amount of sugar.
Step2:Mix the flour paste with a scrape
Step3:Knead the dough to the stage of mine exhibition with the method of rubbing clothes. It's dough forming. It's not to the glove film yet. This is my daughter's hand kneadin
Step4:Knead to a relatively even and smooth ore development stage, add butter and continue to knead to a smooth state. It is not necessary to knead the glove film
Step5:Smooth doug
Step6:Cover the plastic film for one-time fermentatio
Step7:Put a plate of hot water in the oven. Adjust the temperature to 40 ℃ for fermentation for one hour.
Step8:Once fermented dough is twice as bi
Step9:Take out the dough. Vent the air with your fist. Drain the air bubbles.
Step10:The dough after the first fermentation is divided into 8 or 9 small dough, which are rolled and covered with fresh-keeping paper, and then fermented for 15 minutes
Step11:Roll the rolling pin into an oval shap
Step12:Roll up from top to botto
Step13:Then squeeze the neck
Step14:Close the mouth down. Make it ova
Step15:Layer on the eg
Step16:Fry 45 slices of bread with scissors. Sprinkle sugar on the bread and decorate it
Step17:For the last three fermentation, put the oven at 40 ℃ for 15 minutes. Sprinkle a little coarse sugar after fermentation, because some coarse sugar may melt slightly during fermentation. (I wiped the egg liquid and cut the mouth of the bread this time, and then fermented it three times to make it bigger and more cracked during the fermentation. If the egg liquid is applied after fermentation, then cut the opening and sprinkle the coarse sugar, it is OK. But the opening after baking is not so big.
Step18:Preheat the middle layer of the oven and bake it at 180 ℃ for 1520 minutes. When you come out of the oven, you can see that there is a big crack
Step19:Beauty, nutrition, healthy milk, brushed sweet brea
Step20:Bread with perfect appearance, nutrition and tast
Step21:Afternoon tea and breakfast are grea
Step22:Brushed tissue is very delicate, moist and sof
Step23:Brushed tissue is very delicate, moist and sof
Step24:Afternoon tea and breakfast are grea
Step25:Bread with perfect appearance, nutrition and tast
Step26:A good day. From the sweet bread with milk ❤️。 Rolled a plat
Step27:
Cooking tips:1 - this time, we use Wangzai milk. Wangzai milk has sweet taste. If we use pure milk alone, we can add more 20 grams of sugar. Or if it is not suitable for too sweet friends, we can directly use pure milk without increasing the sugar content. 2-I put on the egg liquid this time, cut the bread mouth and ferment for three times to make the bread bigger and crack more. It's OK to spread the egg liquid and cut the opening and sprinkle the coarse sugar after the fermentation. But the opening is not so big after the test. 3 - it is OK to smear the egg liquid for re fermentation or after fermentation. It's just that I'm afraid that I'll wipe too much after the fermentation. When the dough is big, it will increase the unevenness of the egg after the dough. So if I wipe the egg before the fermentation for three times, I need to wipe a thin layer after the fermentation. There are skills in making delicious dishes.
