Milky glasses bag
Overview
This is the first time I have kneaded the dough with my hands all the time, and the glove film came out, which makes me very happy. The recipe comes from love and freedom. A large amount of milk and light cream are added to the recipe. The finished product has a strong milky aroma and is more delicious when you tear it along the lines. I simply knead the ingredients except butter and yeast into a ball in the morning and let it sit until noon. At noon, I added yeast and kneaded it for a while, then added butter and kneaded it together with beating the dough. Although my hands were a bit sour, the dough came out much faster than I expected. After the dough is kneaded, put it in the refrigerator to refrigerate and ferment. When you go home at night, take the dough out of the refrigerator to warm up and continue to rise. This way you can make full use of your time.
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Ingredients
Steps
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Simply knead the ingredients except butter and yeast into a ball with your hands and let it sit for more than 30 minutes. I let it sit for half a day. At noon, I added yeast and kneaded it for a while, then added butter and kneaded it, and beat the dough together.
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Knead until a thin and unbreakable membrane appears and ferment until 2~2.5 times in size.
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Remove the dough and deflate, divide into six portions, roll into balls and rest for 15 minutes.
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Take a piece and shape it into an oval.
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Turn over and flatten the bottom.
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Roll it up from the top down and seal.
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After rubbing it long, turn the two ends toward the middle.
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The two ends are put through the side holes respectively. In fact, I put them on one by one, which feels easier to operate.
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Place in a warm and humid place for final fermentation.
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At the end of fermentation, brush the surface with egg wash.
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degrees middle layer, about 18 minutes. If the color is too dark, cover with tin foil.
