Super soft milk bread, stretchy and sweet, both fragrant and soft, unbelievably delicious.

Let's first make the sponge dough by putting 200 grams of high-gluten flour, 15 grams of fine sugar, 3 grams of yeast, and 125 grams of milk into the food processor.

Stir until well mixed into a smooth dough.

Wrap the bread in plastic wrap and let it ferment at room temperature until it doubles or triples in size, or refrigerate for 16 hours.

After the dough has fermented, put 1 egg, 40 grams of fine sugar, 3 grams of salt, and 30 grams of milk together and mix evenly.

Then cut the dough into small pieces and add them.

Finally, add 80 grams of high-gluten flour, 20 grams of milk powder, and 1 gram of yeast.

Stir until a coarse film appears.

Then add 45 grams of unsalted butter that has been fully softened to room temperature.

Continue stirring until a glove-like film forms.

Take out the dough, shape it into a round, cover it with plastic wrap, and let it rest for 30 minutes.

Let the dough rest, knock out the air, and divide it evenly into 8 portions.

Then roll it into a ball, cover it with plastic wrap, and let it rest for 10 minutes.

Take a piece of dough and roll it into the shape of a cow's tongue.

Fold it in thirds first.

Then turn to the side and roll it out long and thin again.

Roll it up from both sides.

After shaping all the dough, place them on the baking tray with some space between to allow for fermentation and expansion.

Place in the oven for secondary fermentation, at a temperature of 35°C and humidity around 70% (you can put a bowl of hot water to help fermentation)

Ferment until it is 1.5 to 2 times its size, then take it out, sprinkle a layer of flour, and score some patterns on it.

Preheat the oven to 165℃, and bake for 18-20 minutes.

Super soft milk bread, done O(∩_∩)O

Soft, stringy, and sweet, both fragrant and soft, incredibly delicious.

Have a cup of hot milk in the morning, and a simple and delicious breakfast is ready.