Milk Bread Hand Knead Method
Today, I'm teaching you how to make Hand-Kneaded Milk Bread, perfect for beginners! A step-by-step guide to creating soft, sweet, and chewy bread that’s irresistible with every bite!
INGREDIENTS
- 165g high-gluten flour
- 20g egg
- 90g milk
DIRECTIONS
In a bowl, add 165g high-gluten flour, 20g white sugar, 20g egg, and 90g milk. Stir until well combined.
Use your hands to knead the dough into a ball.
Cover with plastic wrap and let it rest for more than 3 hours (if the room temperature is too high, refrigerate it for hydration).
Activate 3g yeast with water and apply it to the dough. Knead for about 2 minutes to mix.
Add 15g butter and continue kneading for about 5 minutes until the dough becomes smooth.
Start slapping the dough to strengthen the gluten.
Cover the dough with plastic wrap and let it ferment at room temperature for 2 hours. The dough should double in size.
Remove the dough, cut it into 3 equal pieces, and shape them into balls.
Take one piece, roll it into a long strip. Flip it over so the smooth side is facing down.
Flatten the bottom, roll it from top to bottom, and let it rest for 15 minutes.
Grease a stainless steel loaf pan with oil and set it aside.
Once the dough has rested, roll it again into a long strip, flip it, roll it from top to bottom, pinch the seam, and place it in the pan.
Put the pan in the oven for the second fermentation. Place a bowl of water to increase humidity. Ferment at 35°C for 40 minutes.
Brush the surface with egg wash and bake at 170°C for 30 minutes.
Take out and let it cool. Done!