Chinese Honey Milk Bread

Chinese Honey Milk Bread

Overview

Although Zhongzhong requires old dough, it is still softer than the direct method bread, so it is worth the trouble to make delicious bread! In the future, do not throw away the over-fermented old noodles and freeze them. It is a good choice to use as starter!

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Ingredients

Steps

  1. Put all the ingredients except butter into the bread machine (yeast and salt should be put in the two opposite corners of the bread machine) first knead for 10 minutes, then add the butter, and continue kneading for 20 minutes! Now that the weather is getting hotter, it’s best to store milk in the refrigerator!

    Chinese Honey Milk Bread step 1

  2. The kneaded dough can be stretched out to form a thin film, which is the expansion stage! Even if you knead it by hand, you should knead it to the effect in the picture!

    Chinese Honey Milk Bread step 2

  3. Then knead the dough and put it into the ACA bread machine. Due to weather changes, there is no need to turn on the fermentation function. Just let it ferment naturally in the bread machine for about 1 hour! When the time is almost up, check the state of the dough and don’t over ferment it!

    Chinese Honey Milk Bread step 3

  4. After the first batch is over, you can press the dough with your fingers. If it doesn’t shrink back, that’s it! When you pull up the dough, there will be a slight smell of wine. When you release your hand, the dough will automatically shrink back, proving that the dough has fermented in place!

    Chinese Honey Milk Bread step 4

  5. The fermented dough is deflated and weighed!

    Chinese Honey Milk Bread step 5

  6. Divide the dough evenly into 8 small pieces and knead until smooth! Cover with plastic wrap and continue to proof for 15 minutes. If your shaping speed is slow, you can reduce the proofing process. Cover the dough with plastic wrap and take it out one by one to shape, so that other doughs will not lose moisture!

    Chinese Honey Milk Bread step 6

  7. Take a small piece of dough and roll it into a rounder piece!

    Chinese Honey Milk Bread step 7

  8. Use a knife to cut evenly into small strips without cutting off the top! Then roll it up slowly!

    Chinese Honey Milk Bread step 8

  9. Connect the two rolled parts and pinch them tightly! If you feel it’s not done well, you can roll the dough into balls for a second fermentation! Or you can do whatever style you like!

    Chinese Honey Milk Bread step 9

  10. When finished, place the dough into the baking pan!

    Chinese Honey Milk Bread step 10

  11. Place a bowl of water in the oven and close the oven door! For the second fermentation, because the fermentation function temperature of my Changdi 52-liter oven is 60 degrees, I chose natural fermentation! The fermentation time is about 35 to 40 minutes! (In fact, after the second rise, you can gently tap the surface of the bread with your fingers, and the surface will feel elastic)

    Chinese Honey Milk Bread step 11

  12. After the second hair is finished, brush the dough with egg wash and sprinkle some sesame seeds or flax seeds for decoration! (You can omit it if you don’t like it)

    Chinese Honey Milk Bread step 12

  13. Preheat the oven to 200 degrees with upper and lower heat, put the bread dough in, then change to 180 degrees and bake for about 15 minutes! If the bread browns quickly during this process, you can cover it with tin foil to avoid burning or over-coloring!

    Chinese Honey Milk Bread step 13

  14. Needless to say, the drawing is great!

    Chinese Honey Milk Bread step 14