Milk Toast

STARTER INGREDIENTS

Qty	Ingredients
1/3 cup	High protein flour
1 cup	Water

 

DIRECTIONS

To make the bread starter, whisk the flour and water until smooth. In a small saucepan, cook mixture over medium heat. Stir continuously and cook the mixture until it thickens and creates ‘lines’ consistency. If you are unsure, use a kitchen thermometer to measure the temperature of the mixture (~65°C ). Once it reaches the consistency, turn off the heat and transfer to a bowl. When the mixture has cooled down, wrap the surface with a cling wrap to avoid drying. Put it in the fridge for a few hours before use.

 

MILK BREAD INGREDIENTS

Qty	Ingredients
2 tbsp	HOGA Agarwood Matcha Powder
2 1/2 cups	High protein flour
3 tbsp+ 2tsp	Sugar
1/2 tsp	Salt
2 nos	Eggs ( Grade A)
1/2 cup	Full cream milk
120 g	Starter
2 tsp	Instant yeast
3 tbsp	Butter ( cut into small pieces, room temperature)

 

Preparation	90 mins
Cook	30 mins
Serving	1 loaf
Tools / equipment Needed	Dough Beater Oven Large Bowls Wet Cloth Brush Bread Knife Cling Wrap

DIRECTIONS

In a large bowl, combine all dry ingredients. In a separate bowl, whisk one egg, milk and starter until well combine. Make a well in the dry ingredients bowl and pour in the wet mixture. Mix the ingredients until a loose dough is formed. Then add in butter and continue mixing until the butter is incorporated. When a sticky dough is formed, remove it from the bowl and knead it on the countertop. Knead the dough until it’s no longer sticky. This process will take approximately 30 minutes to do by hand. To shorten the kneading process, you can use the kneading function on a breadmaker or a high-powered food processor instead of doing it by hand. Shape the dough into a ball

Place the dough into a bowl which has coated with oil. Cover the bowl with a wet towel and let it proof for 40 minutes or until it has doubled in size. After 1st proofing, remove the dough to countertop and knead the dough into shape of bun or bread loaf according to your choice. Place the dough into oil coated baking tins. Cover tin with wet cloth and proof for 40mins. In a small bowl, beat the remaining egg and brush it on the top dough rolls in the pan. Bake the bread at 177°C for approximately 30 minutes

TIPS:

HOGA Agarwood Matcha Powder enhances the texture of bread. Kindly take note of the sponginess of this milk bread. Enjoy it with a cup of hot HOGA Tea too

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