High-Gluten Flour: 520g
Iced Milk: 260g
Ingredients 1: 520g high-gluten flour, 260g iced milk, 6g Earl Grey tea powder, 110g iced eggs (55g each), 80g sugar, 20g milk powder, 6g high-sugar-tolerant dry yeast
Ingredients 2: 5g salt, 60g butter Steps: 1. Place all ingredients 1 into a bread machine. Mix at speed 1 for 30 seconds, then at speeds 1-2 until a dough forms. Continue at speed 2 for 5 minutes. (In hot weather, use an ice pack to lower the dough temperature.) 2. Add all ingredients 2. Mix at speeds 2-4 until a windowpane membrane forms. 3. Roll the dough into a long shape, flip it over, and fold both sides toward the center. Roll it out again, fold, and roll it up. Place into a loaf pan. Cover with plastic wrap or a lid and let it ferment directly. (In summer, room temperature fermentation is sufficient.) Ferment until 80% full, then brush with milk.4. Preheat the oven in advance, set the top heat to 165°C and the bottom heat to 175°C, and bake for 31 minutes. (Cover with aluminum foil midway to prevent excessive browning.) 5. Upon removing from the oven, immediately tap the pan to release steam. Optionally, brush the surface with milk to enhance glossiness.
