Hokkaido Milk Toast

December 25, 2020 | Chef Oliver Lim

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INGREDIENTS

A	YUDANE (Prepare 12 hours ahead)
		120g	Boiling water
		120g	German Bread Flour Type 550
			Form into a round dough
B	MAIN DOUGH
	68%	340g	Full cream milk
	10%	50g	Egg
	100%	50g	German Bread Flour Type 550
	2%	10g	Angel Instant Yeast
	2%	10g	Domino Verde Natural Bread Improver
	2%	110g	R10 Sourdough Powder
	12%	60g	Sugar
	2.4%	12g	Salt
	2%	10g	Milk powder/ Buttermilk powder
C	10%	50g	Butter
D	Dusting Natural Malt 110

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METHOD

Prepare yudane at least 12 hours in advance.
Knead ingredients(B) & yudane to form a dough. Add butter slowly until smooth and reach window pane.
Form the dough into a ball and let it rest covered for 30 mins to 1 hour or until the dough doubles in size.
Divide the dough into 50g pieces and form into rounds, rest for 10 mins.
Do the final shaping and let the dough rest for 45 mins or until double in size.
Egg wash/ dust with Malt 110 the dough.
Bake 180̊C for 20 minutes for big loaves in a pan, or 200̊C for 12 minutes for small buns.

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Recipe Steps:

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Recipe Steps:

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At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.
Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua.
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