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Kangyou | 14-Mar-18 | Bread | (6 Reads)

Milk Bread (sponge method)

材料/ ingredients:

A中种 / Starter:-
牛奶 / Fresh Milk 150g 
速溶干酵母 / Instant Yeast 3g
蛋白/egg whites 1 
高筋面粉/ Bread Flour 500g
牛油/ butter 10g 
细砂糖 / Sugar 20g
动物性鲜奶油 / Dairy Whipping Cream 150g

B主面团/Dough:-
蛋白 / egg whites 1 
细砂糖 / Sugar 50g
奶粉 / Milk Powder 30g 
速溶干酵母 / Instant Yeast 2g
盐 / Salt 5g
牛油 / Butter 10g

1) Combine starter (A) , let it rest about 2-3 hours.
2) Then add ingredients B except butter, beat about 4 minutes then add butter and continue to beat about 5 minutes or till elastic dough formed.
3) Divided dough to 4 balls, flatten to rectangular and roll up like swiss roll, repeat same method to 3 balls. Place in loaf tin (28cm X12cmX12cm). Remember to brush oil to loaf tin 
4) Last proof about 1.5 hours (timing is always depending on your room temperature.
5) Brushed with egg wash or just sprinkle some bread flour on top
6) Bake in preheated oven 375F /195C for 35 minutes.

Recipe is adapted from Jane.

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