How to make medium-sized bread

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  1. First make the medium-sized dough, weigh the high-gluten flour, milk, eggs and yeast into the basins

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  2.Then knead repeatedly, cover with plastic wrap and refrigerate for 18 hours

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  3.The Chinese dough has been fermented overnight and has many small holes

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  4. Now let’s make the main dough: high-gluten flour, sugar, salt, light cream, weigh them out and put them in a basin

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  5.Knead the dough well without adding water during the whole process

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  6. Divide the fermented medium-sized dough into small pieces and put them into the main dough

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  7.Knead the main dough and the medium dough until they are completely combined, and spend another fifteen minutes kneading the dough

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  8.Add butter to the kneaded dough

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  9. Knead the dough repeatedly until fascial gloves appear

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  10.Add butter until completely incorporated, then divide the dough into equal portions and set aside

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  11. Cut a piece of butter and spread it in the bread mold to prevent sticking

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  12.Use a rolling pin to roll the dough Roll out flat

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  13.Roll it up once and put it in the mold to proof

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  14.After it has risen, brush it with egg wash

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  15.After baking at 165 degrees for 40 minutes, the fragrant bread came out

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  16.After cooling, the drawing will appear

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  17.Try it