How to make milk bread

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make milk bread below.

1.1 Put all the ingredients except butter into the dough bowl. Note: Do not add all the water at once. Each type of flour absorbs different amounts of water, so add water as appropriate depending on the situation. First use a silicone spatula to knead the dough into a ball to make it easier to use the whisk.

2.2 Prepare all the necessary ingredients

3.1 Always beat the dough at low speed at gear 1, and stop to rest for 30 seconds after every 30 seconds to prevent the whisk from being overloaded and burned. At the beginning, the dough will be very sticky and will stick to the bottom of the bowl. When the dough starts to become less sticky, that is, after beating for about 3 to 5 minutes, it basically reaches the expansion stage. At this time, add the softened butter and continue beating for 3-5 minutes, stopping from time to time to check on the gluten formation. When a small piece of dough is taken and slowly spread out to form a thin film that is not easily broken, it has reached the complete stage. Finish kneading the dough.

4.2 Check the manual of the egg beater. If it has a dough kneading function, select the dough hook and install it on the egg beater.

5.1 After about 60 minutes of fermentation, the dough volume increases to more than twice its original size. It means it is smooth and free of bubbles (if there are bubbles, it means it has been over-fermented). Use your finger to dip the dough and poke a hole in the middle. If the hole does not shrink and the surrounding dough does not collapse, it means it has been fermented just right.

6.2 Cover the basin with plastic wrap, put it in the oven, and turn on the fermentation function.

7.12 Take out the dough, knead it by hand on the panel, squeeze out the air in the dough, divide it into 8 equal parts, cover with plastic wrap, and let it rise for 10 minutes. If the room temperature is very low, you can put the dough on a baking tray, put the baking tray into the oven, and use the residual heat in the oven after fermentation to let the dough rise.

8.21 After proofing, knead each dough into a carrot shape with one end larger than the other.

9. Roll it into pieces, keeping one end larger than the other.

10. Start from the large end of the dough and roll up towards the small end.

11. Roll the dough as tightly as possible without leaving any gaps in the middle.

12. Roll the small end of the dough roll as thin as possible and place it on the baking tray with the end facing down. (If the seam is not facing downward, the small end of the dough will curl up during the baking process, affecting the shape of the bread.) After all the rolls are rolled up, place them on a baking tray lined with greaseproof paper, keeping a certain distance between each roll.

13. Place the baking tray in the oven, turn on the fermentation function, and carry out secondary fermentation. At the same time, place a plate of hot water on the bottom of the baking tray to simulate the humidity (80%) required for the secondary fermentation of the bread to prevent the bread from losing moisture during the fermentation process. (The glass was covered with mist, so the photo is not clear)

14. Replace the hot water in time when it cools down. After about 40 minutes, the bread rolls will rise to about twice their original volume.

15. Take out the baking tray and adjust the oven temperature to 170 degrees and preheat. Brush a layer of egg wash on the surface of the bread.

16. When the oven's heating tube turns from red to black, the surface oven temperature has reached the preheating temperature. Place the baking tray in the middle layer of the oven, bake at 170 degrees for 15 minutes. (Adjust the temperature and time according to the temperament of each oven)

17. After cooling, put it in a fresh-keeping bag or box and eat it the next day. It will taste better and have a richer milk flavor.

In fact, it is not particularly difficult to cook good dishes. It just requires effort. According to the above steps, prepare the ingredients and seasonings first, and then start making this milky bread.