Hello everyone, this is Qiong
I made a Bow milk bread for the kids today to share with you
It tastes very soft and sweet, full of milk
And it looks very pretty, my daughter ate 4 today.
Prepare 250g bread flour
If you do not have bread flour at home, you can also make with all purpose flour
Add 40g sugar, 2g salt and 3g yeast
Then put an egg in it
Stir the eggs slightly then add the milk in.
Because the size of each egg is different
So the amount of milk depends on the size of the eggs
It is recommended not to add all of milk in, leave a little for later.
Let's look at the softness of the dough and add it later
The last, we need is a soft dough
Because of the addition of eggs, it feels a bit sticky just after being rubbed
Close the lid and let the dough rest for 10 minutes before kneading the dough
Time is the best improver
The rested dough will be smoother in a few clicks
The process of dough relaxation is also the process of gluten formation
The dough can be pulled out with a thin film
Add butter in
Wrap the butter in the dough and knead the dough
It's very sticky when you put butter in it
So today I use the KitchenAid to knead the noodles
First adjust to 2nd level, knead the butter into the dough
Then adjust to 4th gear and beat the dough at high speed
The kneaded dough can pull out a thin film that is not particularly uniform
this level will be OK.
The small bread is not particularly demanding for the degree of film out, unlike the toast
Put the kneaded dough in the bow, cover and ferment to 2 times larger
Take out the proofed dough and rub it out first
Then divide into 10 equal parts
Each small dough dose weighs about 47g
Take a small dough, rub it out, there is still a lot of gas in it
Then round it
Put the dough on the plate
Cover with wrap and rest for 10 minutes
The process of glutinous rest can relax gluten completely, and it is easy to roll back
The loose slack dough retracts when it rolls in the back
It's hard to roll into a circle
Use a rolling pin to form a circle with a diameter of about 10cm
Then use a knife to cut for 7 pieces
Pick up the middle piece
Put the next two pieces together and press
Then put the middle piece down
Do the other side in the same way
Finally wrap the strip in the middle and press it under
Such a bow is done, is it very easy!
Put the finished bow in the baking pan and cover with plastic wrap
Fermenting at room temperature for 40 minutes to 1.5 times larger
Then sift some flour on the bow to decorate
Put in pre-heated oven
Bake for 16 minutes at 170°C (340°F)
The freshly baked bread is very fragrant
The room is filled with the smell of maltose
Put it on a drying rack and let it cool for a while to eat
The warm bread tastes best, especially when it’s just out of the oven
So remember to eat while it's warm.
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I’m Qiong, See you next time