Milk hash
By UnaKlein
Milkhearth belongs to a type of soft French bread, which draws on ctlin's recipe to use milk and condensed milk instead of water, so it has a strong milky aroma. Although it has no oil, it is still very soft and ideal for making sandwiches or replacing toast
Recipe Recommendations
- high-gluten flour 250 grams
- yeast 5 grams
- sugar 15 grams
- condensed milk 50 grams
- milk 170 grams
- salt 3 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Milk hash
1
Stir sugar, condensed milk, milk and yeast and melt. If the milk is taken out of the refrigerator, just heat it in the microwave for a few seconds or it will kill the yeast.
2
Add the flour in step 1, stir again, and finally add the salt.
3
Knead until complete.
4
Seal the dough bag with plastic wrap, and ferment for 40-50 minutes until the dough reaches twice its size. Press your fingers on the dough without retracting to prove that the dough is ready.
5
Divide into 2 points, round and rest for 15 minutes, flatten the rested dough, fold it to the middle, overlap it, and close it.
6
Finally ferment for 30-40 minutes until it is twice as large. Use a sharp knife to cut 5 cuts. Gently spread milk on the top of the bread.
7
Bake at 200 degrees for about 15-20 minutes, until golden brown. My home is the Changdi and the temperature is too high, so you can cover it with aluminum foil after coloring to prevent the coloring too deep.Milk hash Make Tips
For those of us without a stand mixer, we definitely cannot go easy when kneading by hand; the dough will only develop gluten if it is continuously thrown down (at least 200 times). However, it is best to do this during the day, otherwise getting complaints from the neighbors would be unfortunate.