high gluten flour
|32g (bland, sweetened to taste)|
Easy to learn how to make fluffy and sweet milk bread.
First, take the butter out to room temperature to soften, and pour all the ingredients except the butter into the bucket of the chef’s maker, taking care that the salt and yeast are not next to each other.
Chef machine first low speed and dough, then high speed beating about 6 minutes, during which time from time to time to stop to see the state, beat the dough out of the bread. It doesn’t have the fluffy texture. When you can pull the film out a little, but it breaks easily and is not tough enough, you can put the butter on.
After draining the butter, also mix the butter with the dough on low speed, then churn on high speed for about 8 minutes, until you can easily pull out a very tough film.
As soon as it starts to leaven, place it in the toaster oven with a damp cloth and press the “ferment” button.
Fat until 1.5-2 times the size, dip your fingers in flour and gently press a hole, if there is no obvious shrinkage, it’s fine.
Take the dough out, place it on the counter and gently press it to vent
Then divide into eight equal portions, roll each into a ball, cover with plastic wrap and relax for 15 minutes.
Take a small piece of dough and press again to vent and then roll it round.
Make them in order and place them in containers. I use an 8-inch film.
Put it in the oven to start second serve, 38 degrees. Also need to add water to increase the humidity Oh, until the volume of puffed up to 7 minutes to full, and then out of the oven, brush a layer of egg wash!
In the oven, 160 degrees, 25 minutes.