How to make milky Hass

Cooking can be a simple thing. Just pour the vegetables into the pot and stir-fry or boil them. But do you really like to eat such dishes? In order to make a good dish, you need to have fixed methods and techniques. So, let me teach you how to make milky Hass.

1.12 Soak the instant dry yeast and some warm milk to activate it, then mix all ingredients in A. After mixing at a slow speed, when the dough is kneaded into a ball and has gluten, you can add material B (unsalted butter), first stir at a slow speed, then switch to medium speed. Beat quickly until the expansion stage (pull open the film and it becomes a serrated shape). Put the dough into a container and cover it with plastic wrap. Let it ferment for about 60 minutes.

2.21 When the dough has doubled in size, poke a hole in the middle of the dough with your index finger. If the hole does not shrink after you pull it out, it means that the fermentation is basically complete.

3. After the dough has fermented, deflate it, divide it into 7 120g milk-flavored Hass, roll them into balls, cover with plastic wrap and relax for 30 minutes.

4. Flatten the dough slightly and roll it into an oval shape (about 10cm long).

5. Turn over, roll up the top first, press the bottom slightly, and then roll and press into shape.

6. Rub the two ends slightly to form an olive shape and put them into the fermentation box for final fermentation for about 60 minutes.

7. When the fermentation is completed, apply egg yolk liquid and gently draw lines with a knife.

8. Put it in the preheated oven, upper heat 160℃/lower heat 150℃, bake for 12 minutes, then adjust the upper and lower heat to 150℃ and bake for about 12 minutes.

9. After the bread is out of the oven, place it on a cooling rack to cool.

After reading the above introduction to Milky Hass, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.