It has a rich milky aroma, is soft and delicious, and is a great snack for children. It is delicious and healthy.
- 300g high-gluten flour
- 130ml milk
- one egg
- 40g sugar
- 30g milk powder
- 30g butter
- 3g high-sugar resistant yeast
- 3g salt
- Pour all the ingredients for making bread into a mixing bucket, including softened butter.
- Use chopsticks to stir all the ingredients evenly to make kneading the dough easier.
- Use a chef’s machine to knead the dough to the expansion stage. Cut out a piece of dough and you can pull out the thick film without kneading the film with gloves. If you don’t have a chef’s machine, you can knead the dough by hand, and the dough can be kneaded in about 15 minutes.
- Divide the kneaded dough into 16 portions without waiting for it to rise. Then shape each portion into a smooth little dough. (Method for finishing: Turn the smooth side of the dough upward, keep gathering it towards the bottom, pinch the edge tightly, place it on the kneading mat and roll it into a round shape.)
- Arrange all the dough. Line a baking sheet with parchment paper and place the dough evenly spaced on the baking sheet. Cover with plastic wrap and place in a warm place until doubled in size.
- After the dough has risen, brush a layer of egg liquid or milk on the surface. Place in the middle rack of the preheated oven and bake at 185°C for about 15 minutes.
- During the last five minutes of baking, when the surface of the bread turns golden, you can cover it with a layer of tin foil to prevent the surface from getting too dark. Be careful not to burn it, and the baking time should be reached to prevent the inside from being fully cooked. After taking it out of the oven, press the bread with your fingers to make it spring back quickly without collapsing. Otherwise it needs to be put back in the oven immediately and baked for a few more minutes.