Hokkaido Milk Bread

For a 21 x 11 cm mold:

270 g T 55 flour
50 g T 45 flour
40 g sugar
15 g milk powder
1 1/4 tsp dehydrated baker's yeast
1/2 egg (25 g)
100 ml milk - to brush
75 ml whole liquid cream
1/2 tsp salt
25 g soft butter

If the powdered milk is granulated, dissolve it in the milk otherwise it will not dissolve completely and will make "sort of lumps" in the dough.

In a bowl, combine flour, yeast, sugar, and milk powder. If your yeast needs to be rehydrated before use, proceed as indicated by the manufacturer by removing some liquid from the recipe.

Make a well and stir in milk, cream, and egg. Mix and then when the dough is formed, add the salt. Knead for 10 minutes, until dough is very elastic and smooth. Add the soft butter and knead for another 5 minutes, until perfectly incorporated.

Kneading is important for the success of this bread, so apply yourself!
For hand kneading, count for a good 5 minutes more. It seems that you can knead it in the bread machine. I don't have one, I don't know how it works.

Form a ball, flour it lightly and place it in the bowl. Cover tightly with film paper and let stand for an hour.

Gently press the dough to remove the air, re-form a ball, and put it back in the bowl. Cover tightly with clingfilm and store in the refrigerator overnight.

The night in the fridge is not mandatory, you can, after the first rest time, directly shape the bread.
The next day, take the dough out of the refrigerator and let it sit for about 2 hours at room temperature.

Gently lower it to remove the air and divide into 4 servings.
Spread each piece in an oval shape. Fold the ends in your wallet. Spread again and roll the dough. It is the same shaping as for the other extra-soft bread. You can see the step-by-step in pictures here
Arrange the dough portions in the pan, coated with parchment paper if necessary. Cover with a cloth and let stand for 1 hour at room temperature.

About 20 minutes before the end of the rest time, preheat the oven to 160oC with a container filled with water.
Brush bread with a little milk. Bake for about 30 minutes.
Unmould and let cool on a wire rack.

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