[EngSub]대전의 유명 베이커리 성심당 순우유식빵 만들기 레시피 Real 100% milk bread recipe

Real 100% milk bread Start the primary dough. 300ml of lukewarm milk Add 1g of dry yeast and wait 1 minute. Stir with a spatula after 1 minute. Add 300g of strong flour and mix. Mix lightly so that the flour is invisible. Seal dough to prevent drying and ferment in refrigerator for 18 hours. Primary plaster is very important. 2x increase after aging for 18 hours Strong flour 175g Cake flour 120g Sugar 25g Salt 12g Dry yeast 6g Use a spatula to mix sugar, salt, and yeast so that they do not come into direct contact. Milk 200ml Mix powder and milk When powder and milk are mixed to a certain extent, turn over with a spatula and mix. Move over a worktable To knead by hand When the ingredients are all mixed, bang on the floor! Please make a sound. Arrangement and knead with a scraper. Slice 35g butter and mix with dough When the butter is all mixed up, bang on the floor! Please make a sound. The dough becomes smoother. The dough is flexible. If there is a lot of flexibility, it reduces the force. hand dough completion A thin layer of dough should be formed. 27degree, first fermentation 1hour please Complete fermentation if finger marks remain when pressed Move over a worktable Split by 280g Make the dough round. Cover vinyl and bench time for 10 minutes Roll out the dough with a rollers. Divide it into 3 pieces and fold it. Place the dough in a bread pan. Put the dough and warm water together in the oven. Second fermentation 50 to 60 minutes 1cm lower in brad pan. Bake at 160 degrees 28 to 30 minutes oven. Please take out quickly after impact Apply melted butter, please complete