Homemade Low-Fat White Bread Recipe

Carry a gun to the toilet —— Name a place!

Baoding!

When I was a child, an eccentric elder told me this riddle; since then, Baoding has always been in my mind as a mysterious large city. After becoming a parent, this city's status in my heart has risen even higher.

　　Ingredients Main Ingredients:High-gluten flour 250g, Milk 160g, Sugar 35g, Salt 2g, Yeast 3g, Oil as needed, Salt as needed

Steps

1. Mix all ingredients until a smooth and non-sticky dough forms (keep yeast and salt separate to avoid affecting fermentation)

2. Knead until it achieves the complete stage (stretch a piece of dough to see very thin, almost translucent film that is not easy to break) then place in a warm and humid environment (around 28 degrees Celsius) for fermentation until double in size (use your finger to poke a hole; if it does not retract or collapse)

3. Punch out the air from fermented dough, divide into small pieces of about 50g each, and let rest for 15 minutes.

4. Shape each piece into a round ball, sprinkle with dry flour, press down with a thick wooden stick to create a clear indentation (do not break through)

5. Perform secondary fermentation at 38 degrees Celsius with 80% humidity until double in size.

6.Preheat the oven to 210 degrees Celsius; bake on middle rack for about 10 minutes. 7. Stretching the dough into a film like Baoding's bottom is soft only if you knead it well!

Tips

For those who don't like milk flavor, replace milk with water; for those who love milk, add an additional 15-20g.

Formula milk Milk powder;