Langsung ke konten utama

HOKKAIDO MILK BREAD




INGREDIENTS

STARTER
  • 1/4 tablespoon bread flour
  • 1/4 cup whole milk
  • 1/4 cup water


DOUGH
  • 2 1/2 cup bread flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast, 1 yeast packet
  • 1 tablespoon dry milk powder or sweetened condensed milk
  • 1 teaspoon salt
  • 1/2 cup milk, room temperature
  • 1 egg, room temperature and beaten
  • 1/4 cup unsalted butter, softened
  • Heavy cream or melted butter


INSTRUCTIONS

  1. In a small saucepan over medium heat, combined the ingredients for the starter.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.  Transfer to a bowl and cover with plastic wrap.  Let sit until the starter gets to room temperature.
  2. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt.  Once mixed, add in milk, starter, and beaten egg.  Using the dough hook attachment, beat on low for 5 minutes.  Add in butter and beat 5 more minutes.  Turn the speed up to medium and beat for a final 5 minutes.  Transfer dough to a lightly oiled bowl and cover with plastic wrap.  Let sit for 1 hour or until the dough has doubled in size.
  3. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces.  Roll each out to be 8"x5" and then fold each of the long sides in 1".  Starting on one of the shorter edges, roll up and then place in a greased 9"x4" pan.  Repeat with each piece of dough.  Cover and let rise an additional 45 minutes.
  4. Preheat oven to 350 degrees.  Once the dough has risen, brush the top of the dough with heavy whipping cream.  Place into oven and bake for 35-40 minutes or until the top is golden brown and the inside is 190 degrees.
  5. Remove from oven and let sit 5 minutes before removing bread from pan.  Let cool on a cooling rack.






This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Chicken Enchilada Casserole

Ingredients 1� lbs. boneless skinless raw chicken breasts 28 oz. can Red Enchilada Sauce I use El Pato Brand Add these items at the end: 10 corn tortillas I used an entire 11.7 ounce bag 3 cups grated cheddar cheese divided 3.8 oz. can black olives divided Instructions Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the olives on top. Cook on low for about 40 � 60 minutes longer. Top with sour cream (optional) Base Recipe adapted from this SITE
Posting Komentar
Baca selengkapnya

Juicy Oven Baked Chicken Breasts

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Se
Posting Komentar
Baca selengkapnya

CHICKEN A LA KING

INGREDIENTS 1/2 cup butter 8 ounces button mushrooms sliced 1 green pepper chopped 1 small onion chopped 1/2 cup flour 1 1/2 cups low sodium chicken broth 1 cup milk 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon dry ground mustard 3�4 cups chopped rotisserie chicken 1/2 cup heavy cream 1 cup frozen peas 1 jar (8 ounce) pimentos well drained. INSTRUCTIONS Melt butter over medium high heat in a heavy stockpot or dutch oven.  Add mushrooms and cook until golden brown. Add green pepper and onion; cook for 2-3 minutes or until starting to soften.  Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.  Slowly pour in the chicken broth while stirring to combine.  Mix in the milk, salt, pepper, onion powder, and ground mustard.  Simmer gently for 10 minutes. Stir in the chicken, cream, peas and pimentos.  Simmer for 5 minutes.   Serve over
Posting Komentar
Baca selengkapnya