Hokkaido milk bread

Ingredients

Ingredients: 3g of fresh milk, 2-6g of sugar, 55g of high-gluten flour (bread flour), and

supplementary materials for flour sprinkling: 2 teaspoons of dry yeast powder, 1.5 teaspoons of salt, 1 egg, and 5g of butter, at room temperature. Put milk, butter, fresh yeast and sugar into a main pot and heat at 3 minutes/37 C/speed 2.

2. Add high-gluten flour and salt to knead the dough? /3 Knead the dough. Put the dough in a prepared bowl, cover it with plastic wrap or a wet kitchen towel, and ferment it in a warm place to double its size (about 1 hour).

3. spread baking paper on the baking tray and set it aside. Divide the dough into three equal parts and roll it into long strips (about 45cm), then glue one end of the three pieces of dough into a braid shape, and then glue the other end. Put the braided bread on a baking tray covered with baking paper, cover it with plastic wrap or wet kitchen towel, put it in a warm place and ferment it to twice its size (about 3min), meanwhile, preheat the oven to 18 C..

4. Brush the surface of the dough with egg liquid and bake at 18°C for about 25-3 minutes, or make a hollow sound when you tap the bottom of the bread. Put it on a cooling rack and let it cool. Then slice it and enjoy it.

Tips

If you don't master the surface-water ratio well, it will easily cause the bottom of the toast to suck (collapse), so you should pay special attention when baking.