Milk White Bread

Name: Milk White Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g High-gluten flour; 15g Caster sugar; 2.5g Dry yeast; 2.5g salt; 112g milk; 7g milk powder; 10g butter

by Jun Bak

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Milk white bread is white, cute and delicious. Different from the golden color of ordinary sweet bread, white bread, as you know from its name, must be white. And this white color is not only in the ingredients (not adding eggs, which will make the dough yellow in color), but also in the low temperature and slow baking to avoid coloring.

The white bread with milky flavor is also very versatile. Not only can you spread a variety of jams, but also can be matched with butter cream, cheese, custard sauce, yogurt sauce, etc. Let's try it together!

This recipe uses Jun Baker's machine for kneading. Students who don't have a cook machine take a little effort and knead it directly with their hands. "

Ingredients

160g High-gluten Flour
15g Caster Sugar
2.5g Dry Yeast
2.5g Salt
112g Milk
7g Milk Powder
10g Butter

Milk White Bread

1. First, pour all the flour, sugar, salt, milk powder, and yeast into the mixing bowl of the Jun Baker, mix well, and then add the milk.

2. Turn on the chef's machine at gear 2, and knead the dough for 8 minutes. After the gluten is formed, add softened butter (or vegetable oil) and continue to knead the dough for 7 minutes at the 2nd gear. Different flours have different water absorption properties. Please adjust the amount of milk according to the actual situation and knead it into a soft dough.

3. Check the state of the dough. If the film can be stretched, it is ready to knead (expansion stage). If it still doesn’t work, turn on the 4th gear and continue to knead for 2-3 minutes until the film comes out. Knead directly by hand).

4. Cover the kneaded dough with plastic wrap and leave it in a warm place to ferment for about 1 hour until it becomes 2.5 times larger.

5. The fermented dough is flattened again to expel air. Then divide into 6 parts and round them separately. Cover with plastic wrap and relax for 15 minutes.

6. Take a small dough and roll it out into an oval shape.

7. Roll up from the long side. Pay attention to the tightness.

8. The rolled dough is placed face down on a baking sheet lined with greased paper. After everything is rolled up, the final fermentation is carried out. The recommended fermentation temperature is 35°C and the fermentation humidity is 85% (if there is no fermentation tank, you can put a bowl of hot water in the oven, put the baking tray in the upper layer of the oven, and close the oven door for fermentation).

9. Ferment until the dough becomes 2.5-3 times its original size. Be careful not to over-ferment, the dough after fermentation should be full of elasticity (press lightly with your fingers, the dough can rebound. If it collapses with one press, it means that the fermentation is over).

10. Sift a layer of high-gluten flour on the surface for decoration. Then put it in a preheated oven at 145°C, the second to last layer, and bake for about 20 minutes.

11. White bread needs to be baked slowly at a low temperature to avoid excessive surface coloration. If you find that the surface color is too fast, you need to continue to lower the temperature. The picture shows freshly baked white bread.

12. Finished picture.

Tips:
1. White bread ingredients do not contain eggs. Butter can also be replaced with vegetable oil. The color of the dough itself is lighter than that of ordinary sweet bread dough. During the baking process, a relatively low temperature is also used, and it is cooked slowly to achieve a white appearance. But when the color is light, make sure that the bread is completely cooked, so you need to bake it for enough time (if the inner core of the bread is sticky, it means that it is not cooked).
2. When eating the white bread, you can cut it in half and spread it with jam (I spread apricot jam). It can also be coated with chocolate sauce, cheese sauce, etc.