Hokkaido milk loaf -- partial egg

作者： Bonkers

云朵般【北海道牛奶吐司】超级无敌柔软，奶香浓郁，越吃越想吃 Hokkaido Milk Loaf (Super soft and flaky, Tangzhong method) --- egg 35 g https://www.youtube.com/watch?v=lYMyE9SLR0M Making Tangzhong Bakers flour 15g Water 75g --- did an extra 10 g by accident Bakers flour 260g Dry yeast 5g Caster sugar 45g Salt 3g Milk 20g --- used 10 g Cream 50g --- used 40 g Egg 35g --- around 22 g Condensed milk 15g Tangzhong 80g Unsalted Butter (softened) 30g 395F for 38 mins

用料

• egg

Hokkaido milk loaf -- partial egg的做法步骤

步骤 1

tang zhong soften butter

步骤 2

mix

步骤 3

shape divide into 3 parts, rest for 15 mins degas, knead into rectangle, roll up, rest for 5 - 10mins knead into a long stripe, roll up

步骤 4

rest at 95F for 70 mins

步骤 5

bake at 395F for 38 mins - 09/27/2023: bake at 420F for 20 mins (already reached 200F – temp for enriched dough)

菜谱创建时间：2023-07-29 10:07:26