兒時回憶，記憶中的老麵包🔥放三天依舊軟

100g high-gluten flour, 200g milk, 5g high-sugar tolerant dry yeast, 1 egg

[Main dough]

400g high-gluten flour, 20g milk powder, 70g sugar, 5g salt, 115g water, 65g butter

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[Steps]

1️⃣Mix the liquid seed ingredients, cover with plastic wrap, and ferment at 30 degrees for 1 hour

2️⃣Main dough ingredients except butter and salt ➕ all liquid seeds together, beat into a rough film, add butter and salt, and continue to beat into a thin film

3️⃣Take out the dough, divide it into 24 equal parts, roll it into a round and loose Relax for 10 minutes, take a piece of dough and roll it into an oval shape, rotate it 90° to flatten it, roll it out, turn it over, slightly shape it into a rectangle, press the bottom edge thinly, roll it up, pinch it tightly, put it on a baking tray, and let it rise to twice its size

4️⃣After rising, take it out, brush a layer of milk (egg liquid is also 🉑) on the surface, put it into a preheated oven and bake it at 170 degrees and 205 degrees for 25 minutes. Cover it with tin foil in time after the color is satisfactory. Brush a layer of butter while it is hot after it comes out of the oven for a better look

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You can reserve 10-20g of water, and add it as appropriate according to the state of the dough

After drying to hand temperature, seal it and store it. Eat it within 2-3 days. If you can't finish it, put it in the freezer