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Hokkaido Milky Loaf / ֱӷţ˾

 
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prepared by
Hokkaido Milky Loaf / ֱӷţ˾


Ingredients / :
  • 540 g Bread flour
  • 60 g Cake flour
  • 10 g Dry active yeast
  • 30 g Milk powder
  • 80 g Sugar
  • 9 g Salt
  • 1 pc Egg
  • 250 g Fresh milk
  • 150 g Whipping cream (heavy cream)
  • 540 ߽
  • 60 ͽ
  • 10 ɽĸ
  • 30 ̷
  • 80 ɰ
  • 9
  • 1
  • 250 ţ
  • 150

Method / :
  1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
  2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
  3. Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
  4. Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

Details => Forum
  1. вϷ衣ĸǣηֿţˮ
  2. ŽֱĤ״ʪл󣬴Լ1Сʱ
  3. ȡţģų塣ָķݺԲɳ20ӡ
  4. ߦվηһ13x33x12˾ģڣ󷢽͡˷ˢһ㵰Һţ̣Ԥ170C/340F決40ӡ

ϸ̳

"Hokkaido Milky Loaf / ֱӷţ˾" is part of these categories:
Asian / ʳ (23)
Bread / (129)

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