Milk-flavored Thousand-layer Mini Bread

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Advanced.

Detailed Steps for Cooking Milk-flavored Thousand-layer Mini Bread

Put all the main ingredients except for the butter into a bread bucket and knead the dough until it forms a film. Then add the butter and continue kneading until it reaches the complete stage and can be stretched into a thin film.

The dough should feel soft to the touch.

Put the kneaded dough into a cooking basin, spread a layer of water on the surface, cover it, and let it ferment for the first time in the sun. The first fermentation takes about 20 minutes. The dough does not need to be over-fermented, just slightly fermented.

Take out the dough, exhaust it, and divide it into small portions, each about 115g.

Take a small piece of dough and roll it into a very thin rectangular shape.

Spread a thin layer of softened butter on the surface.

Roll it up along the short side, not too tightly, gently press it with your hands while rolling to remove the air inside.

Roll the dough up and down first, then roll it left and right.

Cut it vertically from the middle.

Roll it up.

Put it in the mold for the second fermentation.

I put it in the oven for fermentation at room temperature. This is what it looks like after fermentation, about 1.5 times the original size.

Preheat the oven in advance, place the mold on the middle layer, bake at 180 degrees for about 20 minutes with hot air.

After the bread cools, sprinkle some powdered sugar on the surface.

It is crispy on the outside and soft on the inside, and very popular.

Try making this non-puff pastry Thousand-layer Mini Bread!

This amount of dough can make about eight mini breads. Compared with puff pastry, this method uses much less butter, but the taste is equally good.