Hokkaido milk bread
Ingredients: salt,whipped cream,milk powder,eggs,sugar,yeast,high powder,fresh milk
Recipe Recommendations
- high powder 300 grams
- yeast 5 grams
- milk powder 15 grams
- eggs half a
- fresh milk 125—135 grams
- whipped cream 75 grams
- sugar 30 grams
- salt 4.5 grams
Steps for Hokkaido milk bread
1
Combine all the raw materials, mix them into a dough with MIN gear, transfer to gear 1 for whipping, during which gear 1 and gear 2 are alternately whipping until the complete stage.2
Remove the dough, place it in a basin, cover it with plastic wrap, place it in a warm place, and carry out basic fermentation. Remove the dough from the basic fermentation, divide it into three parts, round it, and let it sit and relax for 15 minutes.3
Lay the relaxed dough into an olive shape, place it on a baking sheet, and place it in a warm place for final fermentation.4
Brush the surface of the fermented dough with butter liquid, sprinkle with chopped almonds, and cut the surface three times (I cut it first, and later saw the remaining chopped almonds, so I put it on again).5
Put it in the preheated oven at 180 degrees for 20 minutes, and brush with a layer of butter solution after baking.