Milk bread

Add flour, milk powder, and yeast, then mix evenly.

Add white sugar to the milk and stir until dissolved.

Beat the eggs evenly.

After kneading the dough into a ball, add salt and butter and continue kneading with the stand mixer.

After the dough forms a membrane, knead it into a ball (my stand mixer struggles with 1 jin of dough, so I divided it into 2 portions and kneaded them separately).

Divide into 10 equal portions and roll each into a round ball.

The bread dough does not need to rest for fermentation, but it should be left standing for 20 minutes. Then take one piece of dough and roll it into a strip, and roll it from top to bottom.

Roll into a roll.

Place it in the baking tray. I set the oven to 40 degrees to proof the bread dough.

The well-fermented dough for bread is plump and white, so cute.

Use a fork to poke two rows of holes in the bread dough for decoration. Preheat the oven for 5 to 10 minutes, place the baking tray in the middle layer, set the top heat to 170°C and the bottom heat to 150°C, and bake for 20 minutes.

The milk bread is freshly baked, soft and sweet, with a strong milk flavor.