Scented bread

WHAT YOU NEED

Ingredients

1 dough: moderate
200 grams of high-quality flour
40 grams of cream or milk powder
1 gram of salt
4 grams of yeast
110 grams of milk
20 grams of butter
20 grams of sugar (make your own milk powder)
Eggs (all of them)
Added: moderate
White or black sesame in moderation
One egg yolk
15 grams of warm water

How TO MADE Scented bread

Steps 1 to 4

1. Mix the ingredients (except yeast, warm water, butter, salt), stir for a few minutes, let the dough mix wet, and then knead by hand into a slightly smooth dough

2. Put the dough in a bowl, squeeze the dried wet cloth over it, put it in the refrigerator and refrigerate it overnight.

3. Remove the chilled dough, dissolve the yeast in warm water, stir in the dough, add salt, stir until the surface of the dough is smooth to the outer membrane (the membrane is perforated and jagged)

4. Add butter to the expansion stage, put in a warm place for basic fermentation, spread to twice the size, finger the starch, poke a hole, basically do not shrink back.

Steps 5 to 8

5. The second fermentation is completed by pressing your finger on the next pit without bouncing back, applying egg yolk to the surface, and sprinkling sesame seeds.

6. The oven is 180 degrees for 30 minutes, the oven is very soft, the milk smells good! You can tear it into a piece!

Handy cooking tips

　　The ingredients: 200 g of sugar, 20 g of salt (don't like it too sweet, you can adjust it yourself, light cream, 40 g of salt, a little bit, about 1 g of yeast, 3 g of milk, 90 g of butter, 20 g of step 1: mix the ingredients (except yeast and butter), stir for a few minutes, let the dough mix wet 2. cover the dried cloth for half an hour or more (because you can't leave the yeast for a little while, so if you start with the yeast, this step has to be done in the refrigerator) 3. add the yeast to start the mixing, break the membrane (the membrane looks like a toothed hole on top) add the butter to continue the mixing.Shaped, put in the fridge, take it out in the morning for a second fermentation, (you can also do a second fermentation directly), the criteria for a second fermentation is: press your finger on the next pit and do not bounce back to the oven 180 degrees for 30 minutes (on the surface light color is fine, no brush egg yolk so the color will not be very deep), out of the oven!