Fresh milk balls

WHAT YOU NEED

Ingredients

480 grams of wheat flour for 16 grams
7.5 grams of yeast
Warm water 180 ml
60 grams of milk
70 grams of white sugar
70 grams of butter
100 grams of flour
10 grams of milk
100 grams of eggs

How TO MADE Fresh milk balls

Steps 1 to 4

1. All the ingredients are mixed evenly in the bowl, then placed on the table and mixed until elastic, smooth and non-sticky, using a scraper to collect the sticky flour, preferably to the stage of rising membrane.

2. The good dough is put in a bowl with a preservative paper and fermented for about 30 minutes, take out a few seconds of exhaust, continue to ferment for 30 minutes, regardless of the environment in which it is fermented, be sure to send to 3 times the size of the original dough.

3. Making flying sauce: mix all the ingredients until smooth, use a scraper to scoop the flying sauce into a single bag of flowers.

4. Remove the fermented dough, divide it into 16 equal parts, grind it into a circle, put it on an oiled baking tray, and continue fermenting for about 30 minutes until the rubbed dough is also rolled.

5. Cut the bags into small pieces, squeeze the flying sauce into a spiral on each small loaf, put it in a preheated oven to 200 degrees and bake it for about ten minutes.

6. Be careful not to put too many small loaves in the pan, as the loaves will continue to expand during baking and will not look good after sticking together.

7. After baking, the spiral-shaped flying sauce has melted into a yellowish crust evenly covered on the surface of the small bread.

8. Take a bite, the milk smells good, and it's pretty good to eat.

9.