How to make Jiangbo Milk Egg Bread

Recipe Introduction This bread has a rich milky aroma, and the white sugar particles have a different crunching feeling in the mouth. It is fragrant and sweet. .

Ingredients

A. 200g flour, 35g butter, 30g sugar, 1/2 tsp salt, 1/2 tsp yeast (1/2+1/4), eggs 30 grams of liquid, 100 grams of milk

B. 1/2 tablespoon of coarse sugar

Method

1. Put the dough ingredients except butter into the bread In the machine barrel, start the dough mixing process and add softened butter when you hear a beeping sound. At this time, I usually change to the dough rising process until the dough is fully kneaded. Ferment until the base is 2.5 times larger.

2. Take out the fermented dough and press to deflate it, divide it into 6 or 7 equal parts, roll it into balls, cover it with plastic wrap and let it rest for 15 minutes.

3. Take a piece of dough and roll it into an oval shape, turn it over and thin the bottom edge. Roll up from top to bottom into an olive shape and pinch tightly.

4. Make all the bread embryos in sequence and place them on a baking sheet lined with oil paper. Ferment at room temperature until doubled in size. Lightly brush the surface with egg wash.

Use sharp scissors to cut a few slits in the bread dough, and sprinkle coarse sugar on the edges.

5. Preheat the oven to 180 degrees in advance, and bake the middle layer on the upper and lower heat for about 18 to 20 minutes, until the surface is golden.

Tips

When placing the bread base into the baking pan for final fermentation, leave a gap in the middle to avoid sticking and affecting the image.