|Recipe from: dailydelicious|
Image credit: dailydelicious
Delicious Mini Milk Bread!
“And the most magical moment is when the freshly baked bread comes out of the oven and fill your home with delicious aroma, well, I think you should start baking bread now!” dailydelicious
230 g All purpose flour
60 g Bread flour
125 g Whole milk
4 g Instant yeast
50 g Egg (about 1)
38 g Sugar
5 g Salt
63 g Unsalted butter
Pearl sugar, for sprinkle at the top
Mix the milk and yeast together, set aside.
Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again.
Pour the liquids mixture and egg into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead.
Knead by using the heel of your hands to compress and push the dough away from you,
then fold it back over itself.
Until all the dough is moisten.
Add the soften butter, give the dough a little turn and repeat.
Put the weight of your body into the motion and get into a rhythm.
Keep folding over and compressing the dough.
Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost
satiny, the dough will stop sticking to your hand.
Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove
for about 30 minutes.
Preheat the oven to 210°C
Gently press down the dough and cut the dough into 10 pieces, let the dough rest for 15
Use a rolling pin to roll the dough into a circle, about 8 cm.
Fold the dough and roll into a small batard.
Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes.
Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough.
Sprinkle the pearl sugar on top.
Bake for 10-12 minutes, or until the bread is golden.
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