Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

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Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.


Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

Since learning this recipe of bread, I have never been in a cake shop again. The milk is rich and soft after 3 days!

If you have children at home, you will inevitably go to the bakery to buy some milk-flavored buns or small cakes to coax your children, or as a usual breakfast, lunch or snacks. Food for family members, especially children, will pay more attention to food safety issues. In order to attract customers, some cake shops will inevitably add some coloring or sweetener ingredients when making cakes. In the long run, when you grow up, you should try to eat less food outside. In fact, the buns are very easy to make. Today I will share with you a super soft milk bun. I love it as soon as I eat it.

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

The appearance is golden and small, rich in milk fragrance, super soft, it is really delicious! The kids in the family can eat two or three at a time without stopping! Not to mention adults, even picky eaters have nothing to do with this milk bun. This milky soft temptation, the taste and texture that you can't forget after eating it, is not exaggerated at all. Baked bread is delicious, the method is super simple, and you can learn it at a glance~ Even the novice bakers don’t have to be afraid of the milk buns that you can’t learn. Rather than go to a cake shop to buy them, it’s better to make them for your family. Safe and hygienic, nutritious and fresh ~ let's arrange it!

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

【Hokkaido Milk Buns】

Ingredients: 300g high-gluten flour, 40g sugar, 2g salt, 3g yeast, 50g eggs, 100g milk, 30g butter, 20g condensed milk, 20g butter

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

practice:

1. In addition to butter and yeast, put all the other ingredients into a bowl, stir into a flocculent with chopsticks, and knead into a dough.

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

2. Put in yeast and knead into dough, then pull out the thick film, then put in butter to knead the glove film.

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

Just rub it like this.

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

3. Put it in a basin, attach plastic wrap, ferment to 2 times the size, just poke the hole without shrinking.

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

4. Vent the fermented dough, divide it into 8 portions, knead it into a circle, and place it on a baking tray lined with baking paper.

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

5. Continue to ferment to twice the size, sprinkle with flour, preheat the oven, put it in the oven at 160 degrees and bake for 15-20 minutes.

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

Done! Super simple, soft and delicious!

Since I learned this recipe of bread, I have never been in a cake shop again. The milk is rich and it is soft after 3 days.

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