A bag of thick milk and perfume

WHAT YOU NEED

Ingredients

160 grams of high-quality flour
40 grams of low-fat flour
30 grams of fine sugar
Salt is 1/4 T.
One egg yolk
3 grams of yeast powder
100 grams of cream
Fresh milk 40 grams
20 grams of unsalted butter
15 grams of flour
25 grams of low-fat flour
3 grams of milk powder
20 grams of unsalted cream

How TO MADE A bag of thick milk and perfume

Steps 1 to 4

1. Using the post-oil method, all material A is mixed, kneaded into a thin-film extrudable dough, and placed in a warm place for basic fermentation;

2. About 90 minutes to ferment the dough to 2 to 2.5 times its size;

3. The dough is divided into nine equal parts, rolled, covered with a preservative film, and loosened for 10 to 15 minutes;

4. Take a dough to form a long finger-thick strip, braid it with three long strips, and do the final fermentation;

5. Wait for the final fermentation to make the grains and mix the sugar powder with the low-flour milk powder;

6. Add unsoftened butter;

7. Rub it by hand into fine particles;

8. The bread is fermented a second time for about 30 minutes, after fermentation, the whole egg juice is brushed, sprinkled on the grated pine kernel oven 180 degrees preheated, medium, up and down fire roast for about 20 minutes.

9.

Handy cooking tips

　　1. the bread can use the remaining soft cream, reducing waste; 2. the animal soft cream tastes more fragrant than the vegetable cream; 3. the butter used to make the cream does not need to be softened, it is taken directly from the refrigerator and is not easy to use; 4. the unfinished cream can be placed in the refrigerator and stored in the refrigerator.