Warm up milk in a pot or in the microwave until it feels like very warm bath water 110 f 43 c to mixer bowl with dry ingredients add warm milk starter and egg turn the mixer on low speed and knead for 5 minutes butter your loaf pan and butter two bowls where the dough will be proved
Once shaped let the dough proof covered for another hour position a rack in the center of the oven and preheat it to 350 f 175 c brush the risen dough with egg wash bake for 23 25 minutes or until golden brown remove from the oven and brush the warm bread with sugar water to give it shine and sweetness
Simple rise 20 30 min let the dough balls rise in bread machine for 30 min or let it rise in 2 separate bowls on warm counter or 100 f proof temp in oven for 20 min bread baking cycle 1h 50 min 1 hr rising 50 min baking
In a small mixing bowl add the egg and whisk vigorously for 15 seconds then add the milk and vanilla extract and whisk for 10 to 15 seconds place the bread slice into the egg milk mixture let is soak up the liquid for 5 to 10 seconds on both sides make sure to preheat your non stick frying pan first
In the meantime whisk 1 egg yolk with 1 tbsp of milk preheat oven to 375f after 1 hour and 10 min paint the tops of the doughs with egg wash beaten egg with a splash of milk bake for 25 minutes after 25 minutes drop the loaf pan to release any hot air take out the loaf immediately and let it cool ahnestkitchen
Combine the flour salt sugar and instant yeast in a bowl make a well in the center whisk and combine all wet ingredients milk egg and tangzhong then add into the well of the dry ingredients knead until your dough comes together and then add in the butter and continue kneading
Make dough melt the butter in a large pot over medium heat remove from the heat and add the milk and sugar stir well until the sugar has dissolved add the yeast and let stand for 5 to 10 minutes until everything is foamy add the salt and the eggs mix well with a whisk until the mixture is smooth and even
First bloom the yeast heat cream milk and sugar in a small saucepan over medium heat stirring to ensure the sugar dissolves and the mixture is heated evenly once it comes to a simmer turn off the heat and let the mixture cool down to below 110 f note if the liquid is too hot it could kill the yeast
Preheat oven to 350 bring butter to room temperature or use the microwave to soften butter bring egg to room temp and warm milk water to bath water temperature in a bowl add all dry ingredients not the salt and mix in a stand mixer add all the wet ingredients milk water butter egg salt
Kneading the dough combine 600 g 1 ⅓ lb flour and 10 g yeast in a large bowl and mix with a whisk pour in a third of the liquid mixture and start kneading the dough add the remaining liquid and knead the dough for about 10 minutes by hand or about 5 7 minutes with a planetary mixer until smooth
Step 1 make the tangzhong in a medium pot whisk together the bread flour and milk until relatively smooth set over medium low heat and cook whisking constantly until the mixture thickens into a texture not unlike mashed potatoes or grits 2 to 3 minutes
Mix milk cream sugar egg yeast dry milk powder yeast and sugar with a wooden spoon then add flour and mix well step 2 add dry ingredients and knead if using a stand mixer attach dough hook and knead the dough on low stir mode setting for 12 15 minutes the dough will be very sticky
Make custard cream place the flour sugar milk and salt in a medium sized pan whisk until there are no lumps heat over medium heat and stir with a wooden spoon for about 3 to 4 minutes until bubbles start to pop up reduce the heat to low or medium low stir in the strained egg yolks a little by little over 20 to 30 seconds
Add all the dry ingredients to the mixing bowl sifting through a metal sieve to work out any large lumps combine the room temperature roux eggs and warm milk and mix together add to the dry ingredients in the mixing bowl using the dough hook attachment for your mixer mix the ingredients for about a minute
Bake the rolls until golden brown on top 20 to 25 minutes the rolls will dome and rise tall about an inch past the top of the pan an instant read thermometer inserted into the center of a roll in the middle of the pan should read 190 f or higher allow the rolls to cool slightly in the pan
Bring 3 inches of water to a boil in your steamer add the steamer basket with your dough close the lid and pull the cloth s edges that hang out of the basket over top of the lid steam the bread for 35 minutes over medium high heat once done remove the steamer from the heat and take off the lid
Divide dough into 3 equal portions and roll into a round shape let rest for 10 15 minutes so the dough will be easier to handle to shape each mini loaf flatten a ball into a long oval shape fold 1 3 from right edge to the middle and press fold 1 3 from left edge to the middle and press lightly
Baking a loaf of milk bread is the closest i ll ever get to time travel this recipe delivers an approximation of the sikppang or white bread that my mother jean brought home from the korean
1 roll out the dough 2 add dough to baking pan and let rise 3 bake the bread for 32 minutes let cool and enjoy
Bake at 356 for 25 minutes or until there 39 s a golden brown crust immediately apply a thin layer of egg wash to do this crack an egg in a small bowl and mix together using a pastry brush brush on a thin layer of the egg mixture the heat from the bread will cook the egg giving you a shiny golden crust
Directions step 1 make the tangzhong in a small saucepan over medium low heat whisk together water milk and flour until completely smooth whisking constantly continue cooking mixture until
If the dough appears too dry add in a little milk a teaspoon at a time cover and set aside for about 10 minutes in a warm place add the softened butter 30 g to the dough and knead for about 10 minutes on low
After 40 minutes in a small bowl mix 1 egg yolk and 2 tbsp of milk brush the egg yolk mixture on top of the bread bake at 350 f for 25 30 minutes keep an eye to ensure the top doesn t burn after removing bread from the pan and letting it rest on its side for 10 minutes it stays fluffy
Bread the chicken working with one piece at a time add the chicken to the breading and cover it completely with the seasoned flour mixture then lightly shake off any excess flour and place each piece on a wire rack
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