Whole wheat milk bread

Overview

A very fluffy, soft and nutritious bread, well worth trying. It looks ordinary, but it is made using the Chinese method, using whole milk, egg whites, light cream and whole wheat flour. So although it takes a little time, it really gives you a different feeling. Medium-sized dough: 210 grams of whole wheat bread flour, 15 grams of sugar, 125 grams of milk, 4 grams of yeast. Main dough: 90g whole wheat bread flour, 35g sugar, 3g salt, 8g milk powder, 36g egg white, 45g light cream, 40g corn oil.

Tags

• baking
• children
• afternoon tea
• corn oil
• egg white
• milk powder
• sesame
• sugar
• whipping cream
• whole wheat bread flour
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Medium-sized dough: 210g high-gluten flour, 15g sugar, 125g milk, 4g yeast. Mix the ingredients thoroughly and knead to the expansion stage. Cover tightly and keep in a warm place.

   

2. 2 After about 1 hour, the dough will rise to 2 and a half times in size.

   

3. 3 Tear the risen medium-sized dough into small pieces, put it into a bread barrel, and add salt, remaining sugar, egg white, corn oil, and light cream.

   

4. 4 Finally, add milk powder and 90 grams of flour, start the dough mixing program of the bread machine, and mix the dough through two programs before it rises.

   

5. 5 Time's up, your face is fine.

   

6. 6 Take out the dough and let it rest for 10 minutes.

   

7. 7 Divide the dough into 9 small areas, roll them into rounds and place directly on the baking sheet. Cover well and let it rest for the second time.

   

8. 8 Brush the risen dough with a layer of egg white (not included in the ingredient list) and sprinkle some sesame seeds.

   

9. 9 Preheat the oven to 180 degrees, place the baking pan on the middle layer, turn the heat up and down, and bake for 20 minutes. Pay attention to the color and cover with tin foil in time.