Evaporated milk old-fashioned bread

Evaporated milk old-fashioned bread

Overview

An old-fashioned bread that brings memories of childhood. It still tastes like childhood. It has a unique dough aroma and a fermented taste when the dough is fermented. If you want to recall your childhood like me, then dear friends, you may wish to try this bread! The ratio of this ingredient is 35*25*5 baking pan.

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Ingredients

Steps

  1. Medium: 210g bread flour, 90g low-gluten flour, 30g fine sugar, 160ml pure milk, 80ml light cream, 7g yeast, mix and knead into a smooth dough. Place in a container, cover with plastic wrap, seal tightly, and refrigerate for 10 to 18 hours.

    Evaporated milk old-fashioned bread step 1

  2. Divide the fermented medium dough into several equal parts, mix with 210g of bread flour, 90g of low-gluten flour, 84g of fine sugar, 50ml of pure milk, 70ml of light cream, 100g of egg liquid, 45g of milk powder, 7g of salt, and 30g of butter to form a glove film

    Evaporated milk old-fashioned bread step 2

  3. Put the kneaded dough into a container, cover it with plastic wrap, seal it tightly, and ferment at room temperature until it is 1.5 to 2.5 times in size. Dip your fingers into the fermented dough with some dry powder and insert it into the dough until the surface does not shrink or collapse.

    Evaporated milk old-fashioned bread step 3

  4. Take out the fermented dough, deflate it with your hands, and divide it into 6 equal parts. Cover the dumplings with plastic wrap and rest for 5 minutes.

    Evaporated milk old-fashioned bread step 4

  5. Take out a piece of dough, roll it into a long strip, and fold both ends inwards. Fold both ends in half, like folding a quilt

    Evaporated milk old-fashioned bread step 5

  6. Press the adhesive joint tightly

    Evaporated milk old-fashioned bread step 6

  7. Put them together and relax for 10 minutes.

    Evaporated milk old-fashioned bread step 7

  8. Take one piece of dough and knead it into a long strip.

    Evaporated milk old-fashioned bread step 8

  9. Twist it and tie it into four knots

    Evaporated milk old-fashioned bread step 9

  10. Put one end into the face

    Evaporated milk old-fashioned bread step 10

  11. Pinch the two ends together tightly and place the shapes into a non-stick baking pan.

    Evaporated milk old-fashioned bread step 11

  12. The shaped bread embryo is fermented again, either in a fermentation box or in an oven; I choose oven fermentation, place a bowl of hot water under the oven, and ferment the bread embryo until it is 1.5 to 2 times in size.

    Evaporated milk old-fashioned bread step 12

  13. At this time, preheat the oven to 190 degrees. The form of fermented bread embryo. Brush the surface with a thin layer of egg wash

    Evaporated milk old-fashioned bread step 13

  14. Sprinkle white sesame seeds on the surface and bake in the preheated oven

    Evaporated milk old-fashioned bread step 14

  15. Baking: Fully preheat the oven to 180 degrees with upper and lower heat. After preheating, put in the bread dough and bake for 32 to 35 minutes.

    Evaporated milk old-fashioned bread step 15

  16. After baking, shake the mold and place it upside down on the baking grid. After cooling, store it in a sealed bag

    Evaporated milk old-fashioned bread step 16

  17. Delicious old-fashioned custard bread

    Evaporated milk old-fashioned bread step 17

  18. The condition of the back crust of the bread

    Evaporated milk old-fashioned bread step 18

  19. Tissue state, brushed or not

    Evaporated milk old-fashioned bread step 19