FRIJE

Name: Stretchy milk bread
Prep time: 30 min
Cook time: 24 min
Yield: 4 servings
Ingredients: 20 g of flour; 100 g of water; 290 g of flour; 30 g of sugar; 5 g of salt; 10 g of fresh baker's yeast; 50 g of butter; 130 g of milk

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Stretchy milk bread

Vegetarian Public

Course: Breakfast

Preparation time: 30 minutes

Cooking time: 24 minutes

Rest time: 120 minutes

Cost per serving: 0,17 €

Energy: 408 kcal / serving

Nutritional score:

Instructions

1. Prepare the tangzhong: in a saucepan, mix water and flour at 65 degrees Celsius. When the mixture thickens, set aside.
2. Gently mix all the ingredients (except the milk) with 50g of cooled tangzhong.
3. Knead while slowly adding the milk.
4. Using a stand mixer, knead for 20 minutes at medium speed. (If kneading by hand... be brave!)
5. Cover with a damp cloth and let it rise for 1 hour and 30 minutes.
6. Punch down and divide into 4 balls. Let rest for 15 minutes.
7. For each portion: Flatten with a rolling pin, shape into a fold, and place in the mold. Let it rise for 45 minutes.
8. Brush with milk and bake for 20 to 25 minutes at 180 degrees Celsius.