Not a drop of water! Extra thick milk Hass bread~
Overview
A classic French soft bread, the recipe uses entirely milk, and also adds condensed milk and light cream, which enhances the richness of the milky flavor of the bread. The milky flavor is richer than ordinary bread and has an endless aftertaste. While the crust is crispy, the bread is delicate and soft, as if you are eating a cloud with puff pastry, and the overall taste is very rich. There's nothing better than breakfast, it's delicious and beautiful, this is the charm of French bread~
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Ingredients
Steps
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Prepare materials.
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Except for the butter, put the other ingredients into the mixing bowl of the chef's machine.
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After mixing at the first speed, turn to the third speed and add the softened butter at room temperature after 20 minutes.
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The third gear reaches the fully expanded stage. That is to say, take off the glove film.
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After finishing, cover with plastic wrap and let it rest at room temperature.
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When the dough has doubled in size, dip your fingers into dry flour and poke a hole in the center of the dough. When the hole shrinks slightly, it is ready to ferment.
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Take out and divide the dough into 4 parts.
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Roll into a round shape, cover with plastic wrap and rest for 20 minutes.
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Take one.
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Use a rolling pin to roll into an oval shape.
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Turn over and fold both sides over.
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Roll it out and press the bottom edge.
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Roll up from top to bottom.
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Roll them out one by one and place them on the baking sheet.
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Put a bowl of warm water on the baking sheet, put it in the oven together, and ferment for 60 minutes.
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After the second round, take it out. Preheat the oven to 180 degrees in advance.
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Sift a thin layer of flour on the bread, then make a cut in the middle and two cuts on each side with a knife.
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Place in the preheated oven at 180 degrees for 25 minutes.
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Just take it out of the oven.
