🤍🤍🤍 MILK BREAD...FLUFFY as a CLOUD😋☁ #Shorts
Japanese milk bread...just like tasting a fluffy cloud
Ingredients:
-400g bread/focaccia flour (also manitoba)
-260ml milk (we partially skimmed)
-25g fresh yeast (or 7g dry)
-20g ghee butter (or coconut oil/ 25g normal butter)
-8g salt
-4g diastasic malt (or honey)
Procedure:
Heat 120ml milk taken from the total with 24g flour taken from the total, mixing to avoid lumps. As soon as it suddenly thickens, pour into a bowl, add the remaining 140ml cold milk from the fridge to lower the temperature (it will come to just below body temperature). If you use a very strong manitoba, make 160ml as well. Finally dissolve the yeast in the mixture.
Pour flour and salt into a bowl and mix, then pour in all the mixture and mix until all the flour is absorbed.
Cover tightly for 10minutes, take the dough and add the butter, mix until completely absorbed (don't worry if it seems to flake at first). Cover another 10 minutes and fold the dough, the dough will become super smooth. Now leave it to rise, covered tightly or with cling film, until almost double in volume (30-45min).
Divide the dough into 3, roll out with a rolling pin, stretch and roll up, then place in the mould to rise until doubled in volume (our mould is 12x20cm, adjust the amount by increasing or decreasing according to your mould. In any case, the dough should reach 1-2cm from the top edge).
Brush the surface with an egg yolk + 10ml milk mixture (if you want the surface soft and colourful, otherwise just brush with milk).
Preheat oven to 180 degrees, bake for 30 miniti, placing a bowl of boiling water in the oven for softness.
Slice, decorate and serve with your favourite Pallotta ️
Nb: keep at room temperature, preferably in a sealed plastic bag (like a bread box). Lasts 3-4 days, but you can freeze it in airtight containers to preserve freshness and texture.
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