White PP Bread Exclusive

Pour 260 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 5 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue to mix for five minutes, then continue mixing until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

Cover with a damp cloth, at room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes, and the sweet dough is ready.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Line the baking pan with parchment paper, knead the dough evenly, and make the surface smooth.

Ferment until it doubles in size, which takes about an hour, and evenly sprinkle a layer of corn starch on the surface.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

Take it out, arrange it, finished product picture.

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