Milk and fresh cream are used in the brewing water, so it has a milky taste! It’s delicious not only by tearing it up and eating it as is, but also by tearing it into two pieces and making it into a sandwich.
Ingredients
- High gluten flour 200g
- Salt 3.6g (a little over 1/2 teaspoon)
- Instant dry yeast 3g
- Milk 130g (divided into 30g and 100g)
- Honey 40g
- Fresh cream 25g
- Unsalted butter 20g
Instructions
- Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on.
- After 10 minutes, add the butter and knead for another 10 minutes.
- Once the dough is kneaded, form it into a ball, place it in a bowl, loosely cover it with plastic wrap, and let it rise in an oven or fermenter set at 30 ℃ until it doubles in size to 2.5 times its size .
- Once the primary fermentation has finished, divide the dough into 12 pieces, roll them neatly, and let them rest for about 10 minutes.*At this time, it is a good idea to cover the dough with a large plastic bag to prevent it from drying out.
- Use a rolling pin to roll out the rested dough to about 8cm wide.
- Fold the dough from the top and bottom towards the center and press lightly with your hands.
- Fold the dough in half again and pinch it between your fingers to close the seam.Repeat steps 1 to 3 to form 12 pieces.
- Arrange the formed dough in a mold lined with baking paper as shown in the photo, and let it rise for a second time in an oven or fermenter set at 35℃ until it becomes a little larger.
- When the preheating time comes, remove the dough from the oven and let it rise again in a warm place.
- When the dough has grown a little, sprinkle it lightly with strong finishing flour, then lower the oven that was preheated to 210℃ to 200℃ and bake for about 13 minutes.*Please adjust the temperature and time according to your oven.
