Hokkaido Milk Loaf 北海道牛奶面包*make a 11x22cm loaf tin
275g bread flour50g all-purpose plain flour40g caster sugar1 and 1/2 tsp instant yeast1/4 tsp fine salt140g fresh milk100g whipping cream (dairy)25g eggMethod:1. Place all the dry ingredients in the mixing bowl of a stand mixer. Then add in all wet ingredients, using low speed to mix all ingredients together. Increase to medium speed and knead it for about 10-15 minutes.2. Remove the dough from the mixing bowl (the dough is quite tacky, use a scraper to remove dough from mixing bowl). Set aside to allow it to proof for about 45~60 minutes, or until the dough has doubled up in size.3. Remove the dough from the bowl and punched out all the excessive air. Divide into 3 portions, make them round and set aside to rest for 15mins. Roll out dough like a swiss roll and place in the prepared tin. Allowed it to proof until 90% full.4. Once ready, brushed the loaf with egg wash (balance egg + milk). Bake in a preheated oven of 180°C for about 30minutes (Place a piece of foil on top once it turned brown), continue to bake 170C fan forced for 5-10mins.5. Remove tin from the oven, immediately remove loaf from the tin and cool on wire rack.
Modified from Hokkaido soft milk buns
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