Bread with milky filling&Tips for toast dough shaping&Milky filling making 奶酥吐司面包丨奶酥馅制作丨吐司面团整形

Milky Filling loaf bread

This bread roll and knead twice for shaping. After twice of kneading-rolling ,the dough release the gas produced during fermentation,the bread become softer and there are more layers shown.

Compare to Pullman Loaf which bake with a cover, the top and the bottom of this without cover is more crispy and the bread is softer overall.

After the recipe, I made some notes and experience sharing :
*loaf bread making process
*Milky filling making process
*Tips for bread dough shaping
*Tips for hand kneading dough
*Process of machine kneading

Thanks for watching!
Like, please remember to like and share
Subscribe to my channel
And turn on the small bell reminder
You won't miss my weekly update

BREAD DOUGH RECIPE:
(Size:450g toast mold)
(1cup=237ml. 1tsp=5ml. 1tbsp=15ml)

Bread flour 270g (or 1cup+2/3cup)
Milk130g (or 1/2cup+2tsp)
Egg 60g. (Or 4tbsp)
Sugar 40g. (Or2tbsp+2tsp)
Milk powder 20g. (Or 3tbsp)
Instant yeast 3g. (Or 1tsp)
Salt 3g. (1/2tsp)
Unsalted butter 30g. (2tbsp)

MILKY FILLING RECIPE:
Unsalted Butter 50g. (3tbsp+1tsp)
Sugar powder 30g (or caster sugar)(2tbsp)
Salt 0.5g. (1/8tsp)
Egg 30g. (2tbsp)
Milk powder 60g. (8tbsp+1tsp)

175°C 40～45mins
Lower rack of the oven（40L oven)

*40L or below 40L oven, please place the toast at the bottom tray (not the net),after 10mins of baking, the surface of toast starts coloring, cover the aluminum foil, avoid the over-ripe of the surface.

*since everyone got different oven, it’s suggested to adjust temperature accordingly.


*DOUGH MAKING PROCESS:

1、Do the first fermentation after first kneading, to 2~2.5 times of its original size.If you luckily got fermentation function on your oven, use 38°C for an hour.

2、Press the dough, squeeze the big bubbles out, cut to three doughs，make it balls, leave for relaxing for 15mins.

3、First Kneading-rolling step, relax for 15mins.

4、Second kneading-rolling, place into the mold and ferment.

5、Ferment till it fill 90% of the mold, pre-heat the oven, start baking.


*MAKING PROCESS OF THE MILKY FILLING

1、Melt the butter in room temperature,add sugar powder/caster sugar, mix till it’s fluffy and color turns light.

2、Add in egg-liquid,mix well till you can’t see the egg itself.

3、Add in salt, milk powder, mix.


*TIPS OF TOAST BREAD SHAPING PROCESS(450g mold)

1、The middle part will be thick during kneading-rolling, use the middle finger for the K-R and pressing at same time.

2、Make the dough about 20cm long at first Kneading-rolling. I prefer to take my hand as reference, it’s about 1.5 times of my hand.

3、It’s 45cm of the second kneading-rolling, about 3times of my hand.

4、The width of the second kneading-rolling is about 4 fingers.

5、Place the edge of roll at the bottom of the mold.

I kneaded with hand this time for the toast, but the machine is also apply for this.
The order of putting the materials is basically same as manually kneading.

MACHINE KNEADING PROCESS:

Throw everything apart from salt and butter into the machine,mix with low speed, then add salt. Knead with middle-high speed, till the surface is smooth and flexible,add in butter, knead to the surface is more smooth and brighter than last step.

HAND KNEADING PROCESS AND EXPERIENCE SHARING:

1 Put in all sort of powder materials except salt, and put all liquids except butter,mix a little, in order that sugar won’t touch yeast.

2、Mix to there is no dry flour and add in salt. So the salt won’t directly touch the yeast and affect it’s function.

3、Place for 15min/place in fridge for 30mins. Make the bread form the gluten itself.

4、Knead or knock the dough on the board. About 5mins later, the dough is basically smooth, add in butter,knead again for 10-15mins, till the dough is completely smooth and flexible. Now the dough is done, seal it, then you can go the first fermentation.

Tips：

*I didn’t active the yeast by warm water ahead, because the hand kneading will be longer than machine kneading, temperature of your hand will make the dough ferment early if I do so. The early fermentation will affect the formation of gluten.

吐司食谱：
450g吐司模具

面包粉 270克
牛奶130克
鸡蛋60克
白糖40克
奶粉20克
干酵母3克
盐3克
无盐黄油30克

奶酥馅食谱：
无盐黄油50克
糖粉30克（或细砂糖）
盐0.5克
鸡蛋30克
奶粉60克

175摄氏度40～45分钟。
烤箱下层（40L烤箱）

*40L和40L以下的烤箱，请将吐司放置在最下层的烤盘（不是烤网）上，烘烤10分钟后，吐司表面上色，盖铝箔纸接着烘烤，避免因为空间太小而导致的顶面烤糊。

*每个烤箱火力不同，具体温度请根据自己烤箱适当调节。

制作过程：这里写不下了，我放在视频下方的“评论区” 里，需要的朋友请移步评论区 。