The method for making milk bread loaf
Those who enjoy milk, can actually make it at home.
Milk Ingredients Introduction
Main ingredients:
High flour (240 grams) Pure Milk(125 grams)Yeast milk powder (15 grams) Butter (25 grams) Corn oil (3 grams) White sugar (50 grams) Dry yeast (4 grams)Egg(One whole egg)Auxiliary ingredients: Salt (1.5 grams)
Milk making steps:
1. As shown in the picture, start with liquid ingredients, then place salt and sugar at opposite corners, and pour in high-gluten flour.
Add yeast into a small hole made in the flour.
Butter should be cut into pieces and softened at room temperature for later use...The mixer is started on a kneading program for 15 minutes until it reaches an extendable stage, then add the soft butter and knead for another 10 to 15 minutes until the dough forms a film. Place the dough in a golden dish, put it into the oven, and let it ferment naturally with a bowl of water at or below 28 degrees Celsius underneath.This process should take about an hour.After an hour, poke the dough with your finger; if it doesn't collapse or spring back, it has fermented well. Divide the well-fermented dough into three portions. Deflate each portion after dividing them. Allow the deflated dough to rest for 10 minutes covered with a cloth or plastic wrap.
2.After 10 minutes, shape and roll the dough into rolls. Arrange the three rolls in molds and let them ferment again until they are about 80% full as shown.
Cover the molds with lids.Preheat the oven to 180 degrees Celsius for 10 minutes before baking for another 45 minutes on middle lower rack. Remove from the oven immediately after baking and place them on a cooling rack to cool down. The light color of the bread is healthier.
Slice the bread, it will be even more stretchy if torn by hand.
Tips:
For the second fermentation, place the molds into the oven again with a large bowl full of water at 38 to 40 degrees Celsius inside. Change the water if it cools down; this environment helps the bread ferment well during the second rise without covering the mold... The baking and rising times may vary depending on your oven, I use a Changdi 32 oven.
Check the dough for fermentation about 10 minutes before the scheduled time as environmental temperature differences can affect the timing. Bake at 180 degrees for 45 minutes in the middle-lower part of the oven.
|8. Once done, take it out immediately and place it on the bread rack to cool down.|The light color of the toast is the healthy shade.
|9. Slice it; tearing it will make it more stringy.
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|For second proofing, put the mold in the oven with a large bowl of water inside at 38-40 degrees Celsius. Replace the water if it cools down and don't cover the mold during proofing. Adjust the proofing time based on your oven...|Adjust baking time based on your oven; I use a Changdi 32 oven.|Check the first proof after about 10 minutes, as environmental temperature differences may affect the time.
