This bread is really delicious, full of milk flavor, high gluten, good elasticity, toughness and chewiness. Friends who like chewiness can try this bread. Bread tastes full, and when you break it, you can see that the layering is rich, and the more you chew, the more fragrant it is. The disadvantage of this kind of bread is that it takes a long time and has one more process than ordinary bread, but it is more delicious than ordinary bread.

material

Material 1: high-gluten flour 200g, salt 2g, sugar 20g, yeast 5g, water 170g.

Material 2: 200g of high-gluten flour, 2g of salt, 40g of sugar, 45g of butter, milk powder 15g, eggs 1 piece (about 50g) and 40g of milk.

working methods

1. Mix the materials 1 together, stir them into paste, cover them with plastic wrap, and ferment until bubbles appear (I ferment them in the refrigerator for about 6 hours), as shown in figure 1.

2. Mix the fermented batter with material 2 (except butter) and knead it into a smooth dough, then add butter and continue to knead it into a film. Ferment at room temperature to double the size (about 2 hours).

3. Take out the dough, exhaust it, divide it into 9 doughs with uniform size, and proofing 15 minutes.

4. Take a small dough and knead it into a long strip, twist it into a flower shape, and put it in a baking tray for fermentation until it is twice as big. 165 degrees, 30 minutes, when the bread is golden, take it out and brush it with melted butter.

skill

1 and the material 1 are mixed together without kneading the dough, just stir until there is no dry powder.

2. The materials 1 and 2 are mixed together and kneaded into dough, which takes a little longer and requires patience.