[milk flavored butter bread] - it's a very fragrant and soft kind of fermented bread

[milk flavored butter bread] - it's a very fragrant and soft kind of fermented bread

Introduction:

Production steps:

Step 1: mix the raw materials, cover with plastic film, ferment at room temperature for one hour, and then refrigerate for 20 to 24 hours.

Step 2: put all the main dough ingredients into the bread barrel in the order of liquid first and then powder, and then add the fermented seeds.

Step 3: put in the baking oven.

Step 4: start the dough blending function (15 minutes for a dough blending program).

Step 5: at the end of the dough mixing process, take it out to detect the dough. It has reached the expansion stage.

Step 6: add softened butter and continue to knead for 15 minutes.

Step 7: after the mixing process, check the dough again. At this time, the dough can pull out a large film. At the complete stage, it's OK to be a toast.

Step 8: round the dough and put it into the bread barrel. Cover it with a layer of preservative film.

Step 9: put it in the oven.

Step 10: start fermentation function

Step 11: during the fermentation, you can watch the fermentation state of the dough through the observation window.

Step 12: when fermentation to the original size of 2 to 2.5 times.

Step 13: divide the dough into 9 equal parts. (I used six equal parts and the other three for other things)

Step 14: knead the dough round, cover it with plastic wrap and wake up for 15 minutes.

Step 15: take a portion of the dough, roll it into an inverted triangle, turn it over, and roll the bottom thin.

Step 16: roll up from top to bottom and close down.

Step 17: do it well in turn and put it into the baking tray covered with oil paper. (it's impossible to put six in one set. I just divided two sets.)

Step 18: ferment in the oven.

Step 19: when the fermentation is twice the original size, take it out, use a sharp blade to cut in the middle of the dough, squeeze a strip of softened butter, sprinkle with a little crushed almonds, and sieve with a layer of powdered sugar.

Step 20: put into the oven preheated 10 minutes in advance, 160 degrees, middle layer, bake for 15 minutes, color and cover with tin foil. (finish baking early according to the actual situation)

Materials required:

Yeast seed: high flour: 120g

Yeast: water: 80g

Yeast: 1 gram

Main dough: high flour: 120g

Main dough: low flour: 90g

Main dough: milk powder: 12g

Main dough: Salt: 2G

Main dough: fine sugar: 60g

Main dough: whole egg liquid: 50g

Main dough: milk: 50g

Main dough: yeast: 3 G

Main dough: salt free butter: 32g

Surface decoration: butter: proper amount

Surface decoration: sugar powder: appropriate amount

Surface decoration: crushed almonds: appropriate amount

Note: 1: the amount of water required by the main dough should be increased or decreased according to the water absorption of flour. 2: When fermenting dough, cover it with plastic wrap or wet cloth to prevent the surface of dough from drying. 3: The fermentation time varies according to the environment and the specific situation of the dough. 4: The baking time is adjusted according to the oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet