Mildly Sweet and Fluffy Milk Bread Bread Machine Version. Great recipe for Mildly Sweet and Fluffy Milk Bread Bread Machine Version. I wanted to make bread for my son with lots of his favorite milk, and so this milk bread recipe was born. I selected the 'bread dough' setting.
You can have Mildly Sweet and Fluffy Milk Bread Bread Machine Version using 8 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Mildly Sweet and Fluffy Milk Bread Bread Machine Version
- It’s 200 grams of Bread flour.
- You need 2 tbsp of Sugar.
- It’s 1/2 tsp of Salt.
- Prepare 30 grams of Unsalted butter.
- It’s 140 ml of Milk.
- You need 1 tsp of Instant dry yeast.
- Prepare of For Baking.
- It’s 1 of Joshinko flour (or bread flour).
And the aroma of the bread as it bakes will have everyone salivating for a slice. Place all the ingredients into the bread machine according to machine manufacturer's instructions. Use basic white bread or sweet bread cycle. Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth.
Mildly Sweet and Fluffy Milk Bread Bread Machine Version step by step
Put all the ingredients except the yeast in the bread pan and place the yeast in the yeast compartment. Press the Start button..
Baking settings differ depending on the bread machine, so use the setting that allows you to take out the dough after the first rise and shape as you like..
When the baking program ends (after the first rise), take out the dough from the bread pan..
Weigh the dough, divide into 6 portions, and shape into balls. Note: the dough weighs about 400 g, so make 6 balls weighing around 66 g each..
To prevent them from drying out, cover the balls of dough with a damp tea towel. Leave to rest for 10 minutes (allowing the dough to rise)..
Deflate the buns by evenly pushing out any air from the dough on a work surface or with the palms of your hands..
Reshape the dough into balls and place with the seam side down on a tray lined with a sheet of parchment paper..
Cover the dough with plastic wrap, then with a moistened tea towel, and rise at 40°C for 15 minutes. Preheat the oven to 40°C in advance..
After letting the dough rise in the oven for 15 minutes, leave to rise at room temperature for another 10 to 15 minutes. The oven needs to be preheated for baking, so let the bread dough finish rising at room temperature..
Preheat the oven to 190°C. Start to preheat the oven as soon as you take out the tray with dough..
The dough is finished rising when it has doubled in size. If you want your bread dough to rise at room temperature without using the oven, allow the dough to rise until it looks like this..
Sprinkle the top with joshinko flour. Use a tea strainer to sprinkle the flour over the entire surface. Just a little flour on top like this. You can use bread flour too..
Bake for about 9 minutes in a 190°C oven. When the areas of dough that aren't dusted in flour begin to brown, they are finished baking..
Transfer the bread from the tray to a cooling rack. Handle with care because the bread is very soft..
They are done when they have cooled on the cooling rack!.
If your bread machine requires you to put the yeast and flour in the bread tin together, ensure that the yeast does not touch the salt directly..
Sandwiching whipped cream between this sweet, milky bread is great. Suggestion: Create a sandwich of whipped cream and blueberry jam..
Whisking constantly, continue cooking mixture until thickened into a. Looking for sweet bread machine recipes? Milk Bread with chestnuts (밤식빵 Bam Sikppang) Over time, Koreans have developed their own style of milk breads - such as the Chestnut Bread (밤식빵), Corn Bread (옥수수식빵), Raisin Bread (건포도식빵), Walnut Bread (호두식빵 not to be confused with the American sweet walnut bread) and more recently, Squid Ink Bread (먹물식빵). Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer. The Unique Technique That Makes Milk Bread So Fluffy The first step of this recipe is cooking water and flour together in a small saucepan until it becomes thick and gel-like (similar to a roux).
