Hokkaido milk bread
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/hokkaido-milk-bread
Total time
1 Hours
15 Minutes
Baking/cooking time
45 Minutes
Rest time
12 Hours
Difficulty
easy
Ingredients
for 1 loaf pan
| FOR THE MILK ROUX | ||
| 175 | ml | milk |
| 35 | g | Soft wheat flour no. 4 type 00 |
| FOR THE DOUGH | ||
| 120 | ml | milk, lukewarm |
| 60 | g | condensed milk |
| 20 | g | ADAM - lievito madre natural yeast |
| 50 | g | sugar |
| 335 | g | Soft wheat flour no. 4 type 00 |
| 3 | g | salt |
| 60 | g | melted butter, lukewarm |
| 1 | egg | |
| q.s. | all of the milk roux | |
| FOR BRUSHING | ||
| 1 | egg |
Preparation
- For the milk roux: Put the milk and 35 g of flour into a small saucepan and heat over low heat, stirring continuously, until it reaches a creamy, pudding-like consistency. Remove from the heat and let cool slightly, stirring occasionally.
- For the dough: In a bowl, mix the lukewarm milk and condensed milk, add the sugar and Lievito madre natural yeast, and stir to dissolve.
- Add the remaining ingredients, the flour, salt, melted butter, egg, and the cooled milk roux. Mix well with a spatula or wooden spoon until a smooth dough forms. The dough should be soft but not sticky. If necessary, add a little more flour. Cover the bowl with plastic wrap and let rest in the refrigerator for 12 to 24 hours.
- After resting, take the dough out, transfer it to a floured surface, and roll it out with a rolling pin into a rectangle of about 35 × 40 cm. Cut into three equal strips lengthwise.
- Take the first strip of dough and, lengthwise, fold about one third toward the center, then fold the other side over it, overlapping the first. Roll again with the rolling pin to flatten. Then roll up the strip and place it in a loaf pan lined with baking paper, with the spiral facing the sides of the pan. Repeat with the remaining dough. Cover with plastic wrap and let rise for about 2 hours, or until doubled in size. Preheat the oven to 220°C (static).
- Beat the egg with a fork and brush it over the Hokkaido milk bread. Bake for 10 minutes. Then cover with aluminum foil (to prevent excessive browning) and reduce the temperature to 175°C. Bake for about 35 minutes. Remove from the oven and let cool on a wire rack or enjoy while still warm.
Tip: Store the Hokkaido milk bread for up to one week in a tightly sealed plastic bag.
In collaboration with @passioncooking
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
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