Hokkaido Milk Gold Brick
Ingredients: salt,high-gluten flour,whole wheat flour,eggs,fine sugar,yeast powder,fresh milk
Recipe Recommendations
- high-gluten flour 400g
- whole wheat flour 100g
- fine sugar 80g
- salt 5g
- yeast powder 10g
- eggs of 2
- fresh milk 280g
- milk fragrance
- roast
- several hours
- senior
Steps for Hokkaido Milk Gold Brick
1
Mix flour, fine sugar, salt, and yeast well, add beaten eggs and milk. Don't add all the milk at once, leave about 20g to adjust depending on the dough condition.
2
Knead the dough until the film can be pulled out, and not too strong.
3
Immediately spread the dough into large pieces, place it in a shallow plate, cover with plastic wrap, and freeze in the refrigerator for 1 hour.
4
At this time, take out the frozen butter slices and warm them at room temperature.
5
When it is almost 1 hour away, use a rolling pin to soften and thin the butter slices.
6
Remove the dough sheet, roll it into butter slices about twice the size, and place the butter slices in the middle of the dough sheet.
7
Wrap it and pinch it tightly.
8
Change the rollers. Use the weight of the roller to beat the dough and stretch the dough up and down to make the butter piece and dough piece fit better. If there are air bubbles, use a toothpick to puncture them.
9
Roll it into a rectangular piece.
10
Fold it into a three-fold.
11
Roll it out again.
12
Fold it into a three-fold again. At this time, you should put it in the refrigerator again and chill for 30 minutes.
13
Roll out the dough sheet from the refrigerator for the third time.
14
Fold it into a three-fold.
15
Roll it into a thick piece of about 1.5cm, trim off the four sides, and use a sharp blade to divide it into 12 pieces evenly.
16
Make groups of three strips, flatten them slightly with the cut surface upward, and braid them into a braid. When braiding, the cut surface always faces upward. Don't weave too tightly, otherwise it will affect the fermentation, remember!
17
Put this directly into the long mold.
18
Roll this up and place it in a square mold.
19
Before fermentation.
20
After fermentation, it increased by almost 2 to 2.5 times. Close the lid.
21
Preheat the oven at 200 degrees, place it in the mold, cool down to 180 degrees and bake for 30 minutes, then cool down to 140 degrees, and only turn on the heat and bake for about 10 minutes.