![]() ![]() Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 20-25 minutes. Place on the pan and repeat with the rest of the dough spacing them about 2 inches apart. Shape the balls of dough into rolls by stretching the surface of the dough into itself and tucking it underneath or pushing the dough between your thumb and middle finger to create a smooth, even ball. Line two large cookie sheets or jelly roll pans with parchment paper. Form the dough into balls, cover again and let rise 15 minutes. You won't need much bench flour at all, the dough is quite easy to handle. Using a bench scraper, cut dough into 16 equal portions. Punch the dough down and use your hands to scoop it out onto a surface. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 60 minutes. ![]() Lift the dough out of mixer, shape into a ball and place into a buttered bowl. The dough should pull away from the sides but it ok if it has a bit of a wet foot at the bottom of the bowl. If dough seems too wet (which can happen on humid days) add additional bread flour in 1 tbsp intervals.Īdd the butter one piece at a time and knead for another 10 to 12 minutes until the dough is smooth and springy and just a bit tacky. Turn the mixer on low speed and knead 5 minutes. To make the dough: combine the flour, sugar, yeast and salt and mix for a few seconds in an electric mixer fitted with a dough hook.Īdd egg, milk and the starter. Scoop out to a small bowl, cover with plastic wrap and set aside to cool to room temperature. When it’s ready, the spoon will leave tracks on the bottom of the pot. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 6 minutes. To make the starter by whisking the flour, milk and water together until smooth. Then for the Condensed milk ice-cream.ġ cup warm whole milk, plus extra for brushing on the unbaked loafĨ tablespoons unsalted butter, cut into pieces and softened at room temperature, plus extra for buttering bowls and pan Instead of rolling it into loaf pans, I shaped these into buns, and I replaced half of the sugar with honey. These get baked up and kept warm. This starts with a slight variation of the Hokkaido Milk Bread recipe I posted last year. But alas, we had to head home to Texas and in order for me to get this fix, I came up with this Honey Butter Milk Bread Ice cream Sandwich. We could have had this everyday if it was possible. It was warm, crisp and sweet on top from the honey butter which complemented the cold creamy condensed milk ice cream perfectly. The bread was fluffy, and stringy in the best possible way. Now brace yourself, This is a huge thick fluffy slab of milk bread slathered in butter and honey, toasted, then served with condensed milk ice cream and strawberries. But the best best best thing we ordered by far was the Golden Toast. A matcha lava cake and a milky puff which is a warm cream puff filled with milk ice cream, bruled bananas and cornflakes. There was a cake that came out looking like a big orange, but was filled with Milk Chocolate orange mouse and a chocolate brownie. ![]()
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