French soft bread -- milk flavored Haas

French soft bread -- milk flavored Haas

Introduction:

"Haas bread is a staple food. Its main raw material is flour, sugar and milk. There is no water in it. The finished product tastes sweet and chewy. I've seen the milk fragrant Haas made by xiaowanzi before, and I'm really attracted by its charming appearance. When I wanted to do it, I went to the blog and space of meatballs, but I couldn't find it, so I had to search online. The first thing that came into my eyes was the milk flavored Haas of molasses fruit, which was exactly the formula I was looking for. When I did it, I reduced the amount and slightly changed the formula. I just felt that it was impossible to deal with the yolk and egg white, so I directly used the whole egg. I tried to make it today. It's really creamy, soft and chewy. It's very delicious! "

Production steps:

Step 1: remove the yeast and butter from the material, put it into the bread maker, start the sweet bread program for 10 minutes, add dry yeast when it stops, and restart the dough program

Step 2: mix for 10 minutes and add butter

Step 3: bread machine program knead smooth dough, fermentation to 2 times the size of the end of fermentation

Step 4: after the dough is fermented, take out the exhaust gas, divide into 6 pieces, roll round, cover with plastic film and relax for 30 minutes

Step 5: take a dough and roll it into an oval shape. Turn it over. After a little finishing, thin the bottom

Step 6: start rolling from the top, and the strength should be close to the middle.

Step 7: rub both ends slightly to form olive shape

Step 8: put it into the baking pan with oilcloth and put it into the oven for secondary fermentation.

Step 9: when the fermentation is finished, put on the whole egg liquid and draw 3 lines gently with a knife. Don't deep, just scratch the skin lightly..

Step 10: preheat the oven at 180 degrees, bake at 170 degrees for 20 minutes, and then put the bread on the cooling rack to cool.

Materials required:

High gluten flour: 300g

Sugar: 60g

Milk powder: 12g

Dry yeast: 3.6 g

Whole egg: 45g

Butter: 45g

Milk: 162g

Salt: 4 g

Note: brush the egg liquid first and then make a cut to form a different color, otherwise the egg liquid will be full of bread and there will be no sense of layering.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet