RECIPES

JAPANESE MILK TOAST

INGREDIENTS

Yudane Dough

400g

Prima Superior Bread Flour

110g

Sugar

400g

Water (100°C)

Total

910g

Main Dough

910g

Yudane Dough (5°C)

600g

Prima Superior Bread Flour

17g

Salt

10g

High Sugar Yeast

22g

Egg Yolk (5°C)

250g

Milk (5°C)

50g

Fresh Cream (5°C)

100g

Condensed Milk (5°C)

85g

Butter

Total

2014g

PROCEDURE

Yudane Dough

  1. Combine Prima Superior Bread Flour and sugar.
  2. Add 400g of boiling water and using a paddle attachment, mix on low speed for 3 minutes.
  3. Change to medium speed and mix for 3 minutes.
  4. Cool to room temperature, cover and chill overnight.

Main Dough

  1. Mix together all the ingredients except butter, using low speed for 5 minutes.
  2. Change to medium speed and mix until 90% gluten development.
  3. Add in butter and mix until gluten develops fully. The final dough temperature should measure at 26 - 28°C.
  4. Bulk ferment at ambient (32°C) for 50 minutes.
  5. Portion into 250g dough pieces, pre-shape into boule and rest for 20 minutes.
  6. Using a rolling pin, roll the dough into a flat square shape and shape dough into an oblong.
  7. Rest the dough for 15 minutes. Turn the dough 90° and roll out the dough again into a long rectangular shape.
  8. Fold back the dough into a roll.
  9. After final-shaping, place 2 dough together (total 500g) into a loaf tin (450g size) and proof at ambient (32°C) for 60 - 70 minutes. Cover dough with plastic sheet to prevent it from drying out.
  10. Brush egg wash before baking.
  11. Preheat oven. Baking options according to oven type:
  12. A.Bake at 160°C (top heat) and 220°C (bottom heat) in oven for 24 - 26 minutes.

    OR

    B. Bake at 190°C in oven with fan for 26 - 30 minutes.