I've always liked baking, but I've never liked butter.It's not the fear that eating too much will make you fat, it's the fear that eating too much will cause high cholesterol and cardiovascular disease.In addition, eating too much of this animal fat can lead to the risk of facial wrinkles in young female friends.Therefore, whatever I do, I try to find ways to change to the use of vegetable oils to minimize the dangers of excessive intake of animal fats.Milk and honey bread, rich in protein and vitamins, with no half-butter, especially suitable for female friends.In this flower season in March, to my female friends, may your youth endure forever, and your skin always be like a shelled egg!

WHAT YOU NEED

Ingredients

250 grams of flour
120 ml of milk
Eggs 60 grams
20 grams of vegetable oil
4 grams of flour
2 grams of salt
10 grams of sugar
20 grams of honey

How TO MADE Milk and honey bread

Steps 1 to 4

1. Weigh the materials well.

2. Put all the ingredients in the baker (except vegetable oil), start the kneading process, knead until a less elastic film appears, add the vegetable oil and continue kneading until the film comes out, and let the baker ferment until it is full.

3. The dough is removed and divided into small portions.

4. Take a small rod and grow it.

Steps 5 to 8

5. Roll up the long cake from one end.

6. Cut the bread in half with a knife.

7. Add sesame seeds to the bottom of the sliced bread.

8. Brush the vegetable oil in the pan and put it on a small loaf of bread.

Steps 9 to 12

9. The finished small bread is covered with a wet cloth, then wrapped in a dry cloth, and placed in a warm place for a second fermentation.

10. When the small bread is fermented to almost twice its size, remove the wet cage cloth.

11. Brush eggs on the surface of small loaves of bread.

12. Put it in the oven, 180 degrees, the middle layer will cook for about 20 minutes.

13. Look at the yellow and yellow.

14.

Handy cooking tips

　　The wet cloth covering the loaf of bread is intended to prevent the surface of the dough from drying and cracking during fermentation.