This bread is made in a medium-sized way and has been practiced more than three times. It tastes really good. Part of the water is all milk substitute, but also condensed milk, very fragrant, tastes very good, and the taste of the additives in the bakery is as good, mainly healthy, eat and rest assured. It’s more time-consuming to make bread yourself. For me, I don’t know how to shape it.
In the preparation of dough, the milk is poured into the bread machine, the high-gluten flour is added, a small nest is dug in the middle of the flour, the yeast is poured, and the dough preparation procedure of the bread machine is started (the speed is high after the low speed), and the dough is formed in about 15 minutes. It is better to open the bread cup when the weather is hot in summer, otherwise the temperature inside the bread machine is too high.
Wrap the dough well in plastic wrap and put it in the refrigerator for one night. It is no problem to refrigerate for 24 hours.
The main dough is made: the next day, the fermented medium-sized dough is taken out, without venting, directly torn into small pieces and thrown into the bread machine, pour the milk, the amount can be, a small amount of small pour, (less water can be added But if you have too much water, you can't add flour.), pour the sugar and salt into the diagonal, add the flour, and finally add the condensed milk, start the noodles and smooth the dough.
Add softened butter granules, continue to face, for almost 30 minutes, take a piece of dough, use both hands to open the dough on both sides, gently stretch along the gluten, showing a large piece of tough and transparent film, smashed with fingers, the edge of the hole is smooth, At this time, the dough is suitable for making bulky toast bread. If there is no gluten, continue to face until the ribs, my bread machine usually takes 40 minutes.
And the good dough is taken out and vented. After venting, it is left to stand for about 15 minutes. This is the second fermentation. It can make the bread fluffy, then shape it, and roll it once or twice.
Let the bread machine ferment until it is eight minutes full, almost one and a half hours. After baking, bake directly and bake for almost 50 minutes. Because the bread machine is heated at the bottom, the bottom skin is easy to become very hard and dry, in the bread machine. The tinned paper around the heating tube can solve this problem, and the egg liquid is left in 20 minutes.
The finished product is released.
Need to pay attention to: 1. Add water or milk slowly, don't add it all at once. 2, adding condensed milk will be more fragrant 3. Before the bread machine is baked, wrap the tin foil around the heating tube. The bread skin will not be hard. This is very important. 4, the little toast is actually not easy to do, after three fermentations and venting bread can have a good texture and taste, the formula is actually very important, according to this recipe can make a good bread, but also Brush it, huh, huh.