Egg Milk Haas
This is a kind of bread that is very friendly to beginners. It does not require much dough and its shaping is very simple. The baked product is full of egg milk flavor and soft like a cake.
Food Ingredients
high gluten flour
250g
Fine granulated sugar
10 grams
condensed milk
50g
Milk
110g
whole egg liquid
55g
fresh yeast
9 grams
Butter
25g
Salt
4 grams
Step
1
This time Haas used our old friend, the chef's steaming oven, which baked the bread evenly colored and easy to use.
2
Put all the ingredients except butter and salt into the chef machine together, start kneading the dough, knead until the dough produces gluten, which has certain tensile resistance, then add butter and salt, continue kneading the dough, and finally knead to the expansion stage.
3
Gently round the kneaded dough, put it in a basin, seal it in plastic wrap, and ferment in a warm and humid place.
4
When the dough has fermented to almost 2.5 times its size, remove the dough to the case board and gently press to exhaust.
5
Divide the dough into two equal parts, press and exhaust respectively, gently round, close down, cover with plastic wrap, and let relax for 20 minutes.
6
Take a loose dough, pat the exhaust, roll it into a square shape with a rolling pin, turn it over, fold down 1/3 from the top, and then fold down 1/3 from the bottom. fold both doughs and cover with plastic wrap to relax for 15 minutes.
7
Take a loose dough, pat the exhaust, roll it long with a rolling pin, turn it over, roll it down from top to bottom, rub it a little longer, close it up and place it down after gently pinching it. Both doughs are shaped like this.
8
Put the two shaped dough into a baking tray, cover with plastic wrap, and ferment in a warm and humid place.
9
To be fermented to twice the size, preheat the oven in advance, take the flour sieve in the surface sieve on a thin layer of flour
10
Then use a scraping knife to make 5 longitudinal strokes.
11
Place in preheated chef's steaming oven, third layer, bake at 180 degrees for 19 minutes.
12
In the last four minutes, I saw that the color was OK, so I covered it with tin foil and continued to bake it.
13
When the tone is sounded, the egg milk Haas can be released.
14
Take it out and put it on a drying net to dry and then cut it into pieces. The whole is very soft and the milk taste is very sufficient.
15
Every time the chef's steaming oven is used up, it is cleaned with a damp cloth and cleaned very well.
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