The easiest Chewy mountain-shaped you could ever possibly want: so soft, so fluffy, so easy.
Ingredients
- Strong flour 200g
- Instant dry yeast 3g
- Sugar 10g
- Salt 3.5g
- Milk 75g
- Water 75g
- Unsalted butter 10g
- Spray oil appropriate amount
Instructions
- Apply spray oil to the mold.
- Place all ingredients except butter in a home bakery or kneading machine and knead for 10 minutes. Then add the butter and knead for another 10 minutes.
- Roll the kneaded dough into a neat ball and place it in a bowl.
- Cover with plastic wrap to prevent it from drying out, and let the dough rise for the first time in a warm place around 30℃ until it increases in size by 2 to 2.5 times.
- Remove the gas, weigh the dough, divide it into 3 equal parts, roll into a ball, cover with plastic wrap to prevent it from drying out, and leave it on the bench for about 15 minutes.
- Using a rolling pin, roll out the dough into a rectangle approximately 11cm x 15cm.
- Fold the dough from both sides toward the center.
- Lightly use a rolling pin to create a core from the dough on the other side, and roll the dough to make it stretch.
- Close the seams firmly.
- Shape the remaining two pieces of dough in the same way.
- Pour into a mold and press down tightly with your hands from above.
- Let it rise for a second time in an oven or fermenter set at 35℃ until it reaches about 5cm above the mold.
- Place in an oven preheated to 210℃ and bake at 190℃ for 20 minutes.*Please adjust the temperature and time according to your oven.The moist and fluffy Yamagata bread is ready!
