Japanese milk cloud bread

High-gluten flour 300g	Eggs 1
Milk 140g	Unsalted butter 45g
High sugar resistant yeast 4.5 grams	Fine sugar 60 grams
Salt 2 grams	Milk powder 15 grams

How to make Japanese milk cloud bread

Step 1

Weigh all the ingredients and let the butter soften at room temperature

Step 2

In addition to butter, all the dough ingredients are put into the fermentation cooker in the order of adding liquid first and then powder. Yeast, sugar and salt are placed diagonally separately to avoid affecting the activity of the yeast.

Step 3

Start the chef machine, use the 2nd gear to blend for 1 minute, and turn to the 3rd gear for 3 minutes to form a dough to the expanded state.

Step 4

Thick film, jagged shape around the hole

Step 5

Add butter and continue beating for 12 minutes

Step 6

The glove film appears, and the glove film is in a condition where the edges of the holes are smooth.

Step 7

Take out the dough, round it slightly, put it back into the dough bowl, cover it with plastic wrap, select F level for fermentation, and set the time for 1 hour.

Step 8

Let the dough rise until it doubles in size. Dip a finger in flour and insert it into the center of the dough. If the holes that appear do not shrink or collapse, it means it is ready.

Step 9

Take out the dough and pat it gently to deflate, divide it into 12 small pieces of 50g each, roll into a ball, cover with plastic wrap to moisturize, and let rest for 20 minutes.

Step 10

Then take a piece of dough and roll it out

Step 11

Align the center line vertically and fold it in half

Step 12

Then roll the head and tail towards the middle

Step 13

Fold side down and make 12 pieces in sequence.

Step 14

Put it in a 28×28 baking pan, put it in the oven for secondary fermentation, set the upper and lower heat temperature of the oven to 35 degrees, put a bowl of hot water under the baking pan to maintain humidity, and set the time for 40 minutes

Step 15

After fermentation has doubled in size, take it out, adjust the oven temperature up and down to 160 degrees to preheat, sprinkle with a thin layer of high-gluten flour, and cut into an X pattern.

Step 16

Put the bread into the oven and bake at 160 degrees for 18 minutes. When the color is satisfied, cover it with a piece of tin foil. The shiny side of the tin foil faces the bread to prevent excessive coloring.

Step 17

Take out the baked bread and put it on the drying net to dry until it is warm to your hands. Put it in a fresh-keeping bag or a special bag for bread, and start a happy breakfast.

Step 18

The internal tissue is very soft Japanese milk cloud bread cooking tips

Remember to cover with tin foil