super soft refined milk pai bao
“This is my second recipe for bagging. The lucky bagging Recipe I sent out a few days ago USES the direct method. If you don’t have 3.4 hours to make the bagging, you can choose this recipe, because it USES the medium method and USES overnight fermentation in cold storage instead of the first fermentation.The finished product is also very good.Personally, I love packing, and I think it’s a little compulsive.I like a very neat package. This recipe can also be used for making toast. The following portion can be used for making toast in a 450g toast box or a 20cm*20cm square mold.
Ps: I used an 8.5 inch square loose-bottom non-stick mold.”
How to make super soft refined milk pai bao?
Step 1.
Mix the three kinds of materials evenly, put them in the basin, ferment at room temperature for 1 hour, then put them in the refrigerator for overnight fermentation.
If given enough time, it can also be fermented at room temperature up to 3 times larger.
Mix the three kinds of materials evenly, put them in the basin, ferment at room temperature for 1 hour, then put them in the refrigerator for overnight fermentation.
Step 2.
Once the medium – grown dough has risen, prepare all the ingredients for the main dough.
Once the medium – grown dough has risen, prepare all the ingredients for the main dough.
Step 3.
The medium dough is cut directly into small pieces and placed in the bread bucket. Place all the ingredients except the butter in the main dough.
Knead the dough in the toaster for 25 minutes.
The medium dough is cut directly into small pieces and placed in the bread bucket. Place all the ingredients except the butter in the main dough.
Step 4.
Add the butter softened to room temperature and knead for another 20 minutes.
Add the butter softened to room temperature and knead for another 20 minutes.
Step 5.
Knead the dough, wrap it with plastic wrap, and let it rest for 20 minutes.
Knead the dough, wrap it with plastic wrap, and let it rest for 20 minutes.
Step 6.
Divide the dough evenly into six parts on an electronic scale, then attach the plastic wrap and let it rest for 20 minutes.
(The purpose of relaxation is to allow the dough to stretch and not retract while shaping.)
Divide the dough evenly into six parts on an electronic scale, then attach the plastic wrap and let it rest for 20 minutes.
Step 7.
Then it’s time to start plastic surgery.
Roll out the dough to form an oval shape with one of the long sides pressed thin to help bond.
Then it’s time to start plastic surgery.
Step 8.
Roll the dough from top to bottom and press tightly at the mouth.
Roll the dough from top to bottom and press tightly at the mouth.
Step 9.
Shape all six pieces of dough according to steps 7-8, then place them into the mold.
Shape all six pieces of dough according to steps 7-8, then place them into the mold.
Step 10.
Leave the oven unplugged in a bowl of hot water and let it simmer for about an hour to double in size.
Leave the oven unplugged in a bowl of hot water and let it simmer for about an hour to double in size.
Step 11.
The leavened dough is baked directly, without any egg mixture.
After preheating the oven, bake at 180 degrees for 30 minutes.
The leavened dough is baked directly, without any egg mixture.
Step 12.
Remove from the oven and place on a baking sheet to cool. Seal and store.
Remove from the oven and place on a baking sheet to cool. Seal and store.
super soft refined milk pai bao
Equipment(affiliate link)
- basin
- mold
Ingredients(affiliate link)
- 180 g high gluten flour
- 120 ml water
- 3 g yeast
Ingredient
- 75 g high gluten flour
- 3 g salt
- 20 g sugar
- 50 g condensed milk
- 26 g egg liquid
- 20 g butter
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