Braided milk bread

2024-06-26 19:16:03  Views 2 Comments 0

Health benefits

Eggs: Nourishing blood
Butter: Low protein

Ingredients

Surface coating liquid ( )
Material A ( )
High-gluten flour ( 150g )
Eggs ( 25g )
Milk ( 80g )
White sugar ( 20g )
 Salt ( 1g )
Yeast ( 2.5g )
Material B ( )
Butter ( 6g )
White sugar ( 5 ​​grams )
Warm water ( 10g )

Pigtail How to make milk bread

  • Illustration of how to make braided milk bread 1

    1.Place material A according to After mixing the liquid first and then the powder, knead the dough until it is smooth and a rough film can be pulled out.Add ingredient B and continue kneading until a thin film can be pulled out.

  • Illustration of how to make braided milk bread 2

    2. Divide the kneaded dough into 6 equal parts, round and cover with plastic wrap Relax for 15 minutes.

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    3. After the relaxed dough is pressed and deflated, roll it into a long strip.

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    4. As shown in the picture, put the strips of dough into a circle.

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    5. Then fold the lower circle upward.

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    6.Put the upper section into the lower hole, and that's it.

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    7.Put the shaped bread embryo into the baking pan, and spread a layer on the baking pan Oil paper or tin foil.Place the baking sheet in the oven, put a bowl of warm water underneath, close the oven door and ferment.

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    8. When the dough has doubled in size, take out the baking sheet and water and preheat it Bake in the oven at 180 degrees, middle rack, up and down for 12 minutes.

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    9. After baking, take out the baking pan, coat with sugar and warm water while it is hot and stir of sugar water.

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    10.Finished product picture

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    11. Finished product picture!

Tips

The weather is hot now, so when making bread, liquid materials such as water, milk, and eggs in the dough need to be refrigerated in advance before use.Otherwise, the temperature will be too high during kneading, causing the dough to ferment while kneading, and the fermentation speed will be too fast.This affects the taste of the finished product.Moreover, if the dough is fermented in advance, it will make the dough particularly sticky, which is not conducive to shaping.

The water absorption of flour is different, so the amount of milk should be adjusted according to the actual situation of the flour.

Oven temperatures and baking times vary, please adjust according to actual conditions.

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