Hong Kong style milk paibao: sweet, soft and white hand torn bread

Hong Kong style milk paibao: sweet, soft and white hand torn bread

Introduction:

"Recently, I saw that all my friends served delicious bread, and I haven't tried to make new bread for a long time. Huashi milk's Hong Kong style milk paibao is something that we all make again and again, so let's make it. This is the first time I try to make Chinese bread. Although it takes me longer than the bread made by direct method, the taste is absolutely incomparable. It's very soft. It's very enjoyable to tear it off one by one. I feel too sweet when I first eat it. When I get used to it, I will feel good when I taste it slowly! Just out of the oven of milk paibao, Dongdong suddenly wiped out two, when midnight, children do not resist sweets ha! [milk paibao] medium dough materials: 140g high gluten flour (Jinxiang), 2G instant dry yeast (Yanshan brand), 7g fine granulated sugar and 106G milk. Main dough ingredients: 60g high gluten flour (golden image), 48g fine granulated sugar, 30g protein, 1g vanilla extract, 10g whole milk powder, 20g butter, 13g milk. Baking: middle layer of oven, up and down the fire, 180 degrees, 18-20 minutes, bake until the surface is golden. 　”

Production steps:

Materials required:

High gluten flour: right amount

Milk: moderate

Instant dry yeast: appropriate amount

Milk powder: right amount

Butter: moderate

Protein: moderate amount

Fine granulated sugar: appropriate amount

Vanilla extract: moderate

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet