How to make long bread with milk

[milk bread]

Material Science:

How to make long bread with milk

A. 250g high flour, 25g fine granulated sugar, 6G salt, 12g yeast, 40g milk, 130g whole egg

How to make long bread with milk

B. Salt free butter 140g

How to make long bread with milk

C. Appropriate amount of fine granulated sugar for decoration

How to make long bread with milk

Method:

How to make long bread with milk

1. Mix the yeast and warm milk and let stand at room temperature for 10 minutes

How to make long bread with milk

2. Mix and beat all a mixture to the technical expansion stage, add salt free butter in three times, and stir until the mixture is complete

How to make long bread with milk

3. Cover with wet gauze and ferment to 1.5 times the original size

How to make long bread with milk

4. Turn the bottom of dough over and flatten it for secondary fermentation

How to make long bread with milk

5. Divide the fermented dough into 8 parts (about 70g), put it into the baking pan, cover it with wet gauze, and refrigerate in the refrigerator. When it doesn’t stick to your hands, take it out, roll it round, and refrigerate in the refrigerator until it is slightly hard and doesn’t stick to your hands

How to make long bread with milk

6. Take out the dough and rub it to about 10cm, then put it in the refrigerator for about 15 minutes. Take it out again and rub it to the length you need (according to the baking pan). Stick on the sugar, put it into the baking pan and cover it with wet gauze for final fermentation

(when the weather is dry, the dough is easy to absorb water. You can brush a little water to stick the sugar. Like the wall is like a waterfall these days, it can’t be used.)

7. End of fermentation. Put into the middle layer of the upper and lower tubes of the preheated oven for about 20 minutes