[EngSub]Real 100% milk bread by Hoya TV

Real 100% milk bread
Start the primary dough. 300ml of lukewarm milk
Add 1g of dry yeast and wait 1 minute.
Stir with a spatula after 1 minute.
Add 300g of strong flour and mix.
Mix lightly so that the flour is invisible.
Seal dough to prevent drying and ferment in refrigerator for 18 hours.
Primary plaster is very important.
2x increase after aging for 18 hours
Strong flour 175g
Cake flour 120g
Sugar 25g
Salt 12g
Dry yeast 6g
Use a spatula to mix sugar, salt, and yeast so that they do not come into direct contact.
Milk 200ml
Mix powder and milk
When powder and milk are mixed to a certain extent, turn over with a spatula and mix.
Move over a worktable
To knead by hand
When the ingredients are all mixed, bang on the floor! Please make a sound.
Arrangement and knead with a scraper.
Slice 35g butter and mix with dough
When the butter is all mixed up, bang on the floor! Please make a sound.
The dough becomes smoother.
The dough is flexible.
If there is a lot of flexibility, it reduces the force.
hand dough completion
A thin layer of dough should be formed.
27degree, first fermentation 1hour please
Complete fermentation if finger marks remain when pressed
Move over a worktable
Split by 280g
Make the dough round.
Cover vinyl and bench time for 10 minutes
Roll out the dough with a rollers.
Divide it into 3 pieces and fold it.
Place the dough in a bread pan.
Put the dough and warm water together in the oven.
Second fermentation 50 to 60 minutes
1cm lower in brad pan.
Bake at 160 degrees 28 to 30 minutes oven.
Please take out quickly after impact
Apply melted butter, please
complete