Are you familiar with Hokkaido Milk Bread? It is an extremely soft milk bread, very popular especially in the bakeries of China, Japan, Korea and Singapore.
We tasted it with seasonal red fruits and with the Shockino white hazelnut spreadable cream 45% without cocoa.
For the milk roux
- Milk 100 g
- Flour 00 20 g
For the dough
- Flour 00 360 g
- Milk 140 g
- Egg 1 (small)
- Butter 40 g
- Sugar 50 g
- Salt 4 g
- 8 g fresh brewer's yeast (or 3 g dry yeast)
- Milkroux _
- First prepare the milk-roux (possibly the day before!). Pour the flour and milk into a saucepan, mix with a whisk so that no lumps are formed. Cook over low heat until you reach a temperature of 65°C, then transfer the milk-roux into a bowl and let it cool down at room temperature for about twenty minutes and then put it in the fridge until completely cooled. NOTE : For the dough, however, the ingredients must all be at room temperature, so get organized by calculating the times well!
- Dissolve the sugar and yeast in the milk. Pour the flour into a large bowl, create a hole in the center and slowly pour in the milk mixture, stirring with a whisk.
- Once the milk is finished, continue mixing and add the egg, when it is still very liquid add the salt and when it has melted add the milk-roux .
- Continuing to mix, break up the butter and add it to the dough. At this stage, use a fork to mix to reduce the butter into small pieces.
- Use a spatula and mix from bottom to top until all the flour is completely incorporated, then cover the bowl and let it rest for 15 minutes.
- After 15 minutes, moisten the work surface with water and work the dough with wet hands (because it is very sticky!) for a couple of minutes, give it a light kneading and let it rest this time for 5 minutes, covering it with a bowl: repeat this operation once more so that the dough gains strength and becomes smooth and homogeneous (if necessary, do it a third time).
- Put the dough back into the bowl, cover well and let it rise until doubled in size (it took us 2 hours with a temperature of about 20°C).
- Once leavened, dust the work surface with a thin layer of flour, pour the dough into it, weigh it and divide it into 3 parts of the same weight, shape them into balls and let them rest in a tightly closed container for 15 minutes.
- Put a sprinkling of flour on the work surface, take the balls again, roll them out with a rolling pin obtaining an oval about 1cm thick, and proceed as follows: fold the upper edge of the oval towards the centre, fold the lower part of the 'oval above the one you just folded (getting the classic wallet fold); turn it on the long side and roll it up on itself; pinch the bottom to seal it, finally put it in the mold with the seal facing the bottom and with the sides facing the edge. Do this with all the balls.
- Close the mold with the film and let it rise until it triples in volume ( it took us 1.5 hours with a temperature of about 20°C).
- Brush the surface with beaten egg and bake in a hot oven at 180°C for 25/30 minutes.
- Cool and spread on the spreadable cream White with Hazelnuts 45% Shockino without cocoa.