Hokkaido Milk Toast

December 25, 2020 | Chef Oliver Lim

INGREDIENTS

YUDANE (Prepare 12 hours ahead)
120g Boiling water
120g German Bread Flour Type 550
Form into a round dough
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
10% 50g Butter
D Dusting Natural Malt 110

METHOD

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

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Hokkaido Milk Toast