Chinese Food
Super soft milk garland bread
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It's a super soft and brushed milk bread. It's the most popular bread I made in 2019. The bread made of gold like high gluten flour is more super soft, with strong silk drawing and milk fragrance. It's highly praised by everyone.
Cooking ingredients
Cooking Steps
Step1:All ingredients except salt and butter (first liquid, then powder, 10 g for liquid, and 20 g for novice) are put into the kneading bucket of chef machine. Knead the dough to the expansion stage (my chef machine kneads the dough at low speed for about 12 minutes, and then kneads it at medium speed for about 79 minutes
Step2:Knead to the figure. Then add salt and softened butter. Knead for several minutes at a low speed. After the butter is completely mixed, knead for 79 minutes at a medium speed until it reaches the complete stag
Step3:Knead until it is as shown in the figure. It can completely pull out the uniform glove film. Note ⚠️ The temperature of the dough should not exceed 26 ℃.
Step4:Then round it with both hands. Put it in the container and cover with plastic film. Carry out the first fermentation (temperature: 28 ℃. Humidity: 75%
Step5:The dough that has been sent out. Dip some flour with your fingers. Poke a hole in the middle of the dough. The hole will not retract or collapse. It means that the dough has been fermented. As shown in the figur
Step6:Fermentation is finished. Divide the dough into 8 or 9 parts on average. (I usually make twice as much as I like). Roll it. Cover with plastic wrap and relax for 15 minutes
Step7:After 15 minutes of relaxation, round the dough again. After the second round, pay attention to the bottom. If there is a seam at the bottom, pay attention to pinch the seam. Then, put in the 8-inch cake mold with oil paper laid in advance. Carry out the second fermentation
Step8:For the second fermentation, you can put the mold in the upper layer of the oven. Put a large box of hot water in the lower layer. Close the oven door for fermentation (how to judge the second fermentation state. Please see the following tips
Step9:Ferment the dough to twice its original size. Then take it out. Preheat the oven 180 degrees. Heat it up and down for 15 minutes. Then brush a layer of egg liquid evenly on the dough surface. Sprinkle sesame, almond, melon seed, coconut, etc. as you lik
Step10:Preheat the oven. Put the mold in the middle and lower layers of the oven (if there are only three layers of the oven, put it in the lower layer) and heat it up and down for 2025 minutes. After baking for 10 minutes, pay attention to the surface. If the surface is colored (as shown in the figure), cover the tin paper to prevent the surface from being too dark
Step11:After baking, put it on the grill to cool. When the bread is still a little bit warm, put it into a fresh-keeping bag and seal it. Put the bread that can't be eaten the next day into the refrigerator for freezing and preservation. Take it out in advance before eating and thaw it. You can also put it into the oven 1
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Cooking tips:1. Butter should be softened before use. 2. Because the flour used by everyone has different water absorption. When using, remember to add most of the liquid first and leave a small amount of liquid for adjustment, so as to avoid the dough being too sticky due to too much liquid. 3. If using fresh yeast, take a small part of the liquid and dissolve it with fresh yeast. Because my fresh yeast is put into freezing, it's better to dissolve it. If not, ignore it. 4. How to see the fermentation state of dough - dip your fingers in dry flour. Press a small pit gently on the dough. The pit does not rebound. If the dough does not fall down, it means that it has been fermented. If the pit rebounds quickly, it means that the fermentation is not enough. If your fingers press the dough and the dough collapses, it means that the dough has skills in cooking.
