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Hokkaido Milky Loaf 2 / ֱţ˾

 
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Hokkaido Milky Loaf 2 / ֱţ˾


Ingredients / :
  • 300 g All-purpose flour
  • 50 g Rye flour
  • 30 g Milk powder
  • 120 g Water Roux Starter
  • 55 g White sugar
  • 14 g Fresh yeast
  • 5 g Salt
  • 1 Egg
  • 30 g Milk
  • 50 g Creme fraiche
  • 30 g Soft butter, diced
  • 300 н
  • 50
  • 30 ̷
  • 120
  • 55 ɰ
  • 14 ʽĸ
  • 5 ʳ
  • 1
  • 30 ţ
  • 50
  • 30 ţͶ

Method / :
  1. Place all other ingredients, except butter, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. When a dough ball starts to form, cut in the butter. Low down the speed to knead until the butter has blended into the dough. Increase the speed to medium again and knead until the dough has become very smooth and elastic.
  2. Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
  3. Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

Details => Forum
  1. ţ⣬һŵ衣ŽٽϻϺתټ衣ųʱ״ţתʹųְȣתΪٽȫչ׶ΡҲǿĤƶԵΪ⻬״
  2. ճɹ⻬Բ״΢Ĩͣ󣬻ζſȫմ֬ϱĤʪŵůʪѷԼ1СʱΪ˫󡣷ɺųֳ3ȷݣÿݴԼ240ˡԲɳ15ӡ
  3. ߦԲ1/3ѹٴ1/3ѹտڳ£ߦţԼ30סԲΡտڳ·30x11x8׵˾ģڡ8ˢϱһȫҺ170C/340F決30-35ӡ

ϸ̳

"Hokkaido Milky Loaf 2 / ֱţ˾" is part of these categories:
Bread / (129)

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