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Japanese Milk Toast

INGREDIENTS

Yudane Dough

400g Prima Superior Bread Flour
110g Sugar
400g Water (100°C)
910g Total

Main Dough

910g Yudane Dough (5°C)
600g Prima Superior Bread Flour
17g Salt
10g High Sugar Yeast
22g Egg Yolks (5°C)
250g Milk (5°C)
50g Fresh Cream (5°C)
100g Condensed Milk (5°C)
85g Butter
2014g Total

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:

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.

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