How to Make Alcohol Milk Bread (Using Middle Dough Method)

Alcoholic Milk Bread (middle-age method) is a dish that many people make, and different methods yield varying flavors.Cooking Network For everyone's benefit, we are sharing the recipe for Alcoholic Milk Bread (middle-age method). It is simple, delicious, and filling. By following this method, you can create Alcoholic Milk Bread (middle-age method) that is sweet, savory, spicy, and rich in all five flavors. Many similar dishes can be made using a similar approach.

Alcoholic Milk Bread (middle-age method)Ingredients Introduction

Main Ingredients:

Old Dough ()High-gluten flour (200g) Water(120g) Sugar(8g) Yeast, resistant to high sugar content(2.5g) Primary Dough () High-gluten flour(200g)Milk fat(20g) Water(20g) Egg liquid(60g) Sugar(40g) Salt(5.2g) Yeast, resistant to high sugar content(1.5g)Butter (10g) Crunchy Granules () Butter(15g) Sugar(15g)(104g) Low-gluten flour Alcoholic Milk Bread (middle-age method) preparation steps:1. Finished product image. 2. 15g of butter, cut into small pieces and softened at room temperature, added with 15g of sugar and 35g of low-gluten flour. Rub to form granules.Cover with plastic wrap and refrigerate for storage.(35)

3. Mix all ingredients for the old dough until evenly combined; do not overmix. Just mix until there are no dry powders and no yeast visible.

Cover with plastic wrap and leave at room temperature to ferment until it triples in volume, or store in the refrigerator overnight until it triples in size. It should form a honeycomb-like structure when poked.

4. Once the old dough has fermented, tear it into small pieces and add them to the primary dough, excluding softened butter. Add liquids first, then categorize, and finally add yeast. Start

Breadmachine to knead until smooth dough is formed, able to stretch into a thick membrane. Add softened butter and continue kneading.

6. Knead until the dough can be stretched into a sturdy, transparent film.

7. Round and place in the bread machine for fermentation at room temperature for 30 minutes on delay.8. Ferment until doubled in size. 9. Gently knead to release air bubbles, weigh the dough, and divide it into 12 equal parts. Roll each part into a ball, cover with plastic wrap and let rest for 20 minutes.

10. Stretch the dough into an oval shape.

11. Flip over and press the bottom edge thin.

12. Roll up from top to bottom, seam side down.

13. Complete all pieces and arrange in a gold pan.

14. Place

oven

at the bottom, with a bowl of hot water placed underneath. Bake in an environment at 38°C temperature and 75% humidity for final fermentation.

Ferment until doubled in size; press gently on the dough should not bounce back to indicate completion.

15. Brush the surface lightly with egg wash, and sprinkle with appropriate crunchy granules.The amount of crunchy granules is up to personal preference. 16. Bake in a preheated oven at 175°C on middle rack for about 25 minutes.

17. Remove from the oven after baking, and let cool on a wire rack.

18. Soft and sweet,

sugar strings

visible, internal structure can be pulled into layers.

19. Finished product image.

For those who are unfamiliar with kneading or fermentation and often fail when making bread, you can find a recipe in my recipe section on the website titled "Teach you how to hand-knead in 15 minutes to easily achieve membrane stretch." It contains very detailed instructions.

Also, many ask if it is possible to use a mixer for this recipe instead of hand-kneading. The answer is that whether using a hand or machine, the formula remains the same.The time required depends on personal skill level and efficiency of the mixer; I used Midea bread machine and kneaded by cutting with scissors and shaking on the countertop until stretchy in under 40 minutes. TIP:

Adjust liquid quantity as needed during mixing, reserving about 10-15g for later addition if necessary.

Whichever recipe you use, always reserve some of the liquid to adjust according to need!Crunchy granules are optional and should be added based on personal preference; they enhance taste. They can be frozen for future use.

A small amount of almond flour can replace low-gluten flour for a better texture.

If adding fillings, do so at step 10 by spreading them in the middle part before rolling up.

Actually, this recipe was originally from someone named ahung. Due to large quantities and limitations with my deep baking pan placement, I used an 80% formula of hers as described today's recipe.

I used a Shuku 28*28*3 gold pan for this recipe; it filled the pan perfectly.

House 35*25*3 and 35*25*5 deep baking pans, and 35*28*6 deep baking pans have the following formulas:

Old dough: High-gluten flour 250g, water 150g, yeast 3g, sugar 10gPrimary dough: High-gluten flour 250g, sugar 50g, salt 6.5g, yeast 2g, milk powder 25g, egg liquid 75g, cream 130g, water 25g, butter 12g

For deep baking pans, place in the middle or lower-middle position; top at 170°C and bottom at 180°C for 28 minutes. If your family is smaller, you can use a 60% formula to make with a Shuku 28*28*3 gold pan.

Old dough: High-gluten flour 150g, water 90g, yeast 2g, sugar 6g Primary dough: High-gluten flour 150g, sugar 30g, salt 4g, yeast 1g, milk powder 15g, egg liquid 45g, cream 78g, water 15g, butter 7g Place in the middle or slightly lower-middle position of your oven; mine only has middle and lower-middle positions so I placed it in the middle. I am not the original author but have shared this recipe after making it a few times to share with others.

If you want to add filling, do it in step 10. Spread the filling in the center part before rolling it up!

Actually, this recipe is from the original author Ah Wu's recipe. Because the amount is too large and my deep baking tray cannot fit on the middle or lower layer, I used her recommended 80% formula, which is today's recipe. I used the Schaukook 28*28*3 gold pan, which filled up the whole pan perfectly.

The House 35*25*3 and 35*25*5 deep baking tray, as well as the 35*28*6 deep baking tray, have the following recipe:

Sponge dough: 250g high flour, 150g water, 3g yeast, 10g sugar

Main dough: 250g high flour, 50g sugar, 6.5g salt, 2g yeast, 25g milk powder, 75g whole egg liquid, 130g heavy cream, 25g water, 12g butter

For deep baking trays, place on the middle or lower layer and bake with upper heat at 170℃ and lower heat at 180℃ for 28 minutes.

If there are fewer people in your family, you can use the following 60% formula. You can also make it with the San 28*28*3 gold pan.

Sponge dough: 150g high flour, 90g water, 2g yeast, 6g sugar

Main dough: 150g high flour, 30g sugar, 4g salt, 1g yeast, 15g milk powder, 45g whole egg liquid, 78g heavy cream, 15g water, 7g butter

It's best to place it slightly below the middle layer if your oven allows. Mine only has a middle and lower-middle position, so I placed it in the middle.

I am not the original creator; I just made it a few times and found it good, so I'm sharing it here for everyone.

The sweetness of this recipe is moderate. Those who prefer sweeter treats can adjust by adding filling.