Pain au lait - Delicious milk bread
So excited! will let u girls know all abt it tmrw.. for now.. I am so gonna keep this short... wonderful recipe... dough super easy to handle.. a big thank you to Pook for sharing this recipe and to Mamafami and Hana who had tried baking it and gv a thumbs up.. ty ty ty all :o)
230g All purpose flour
60g Bread flour
125g Whole milk
4g Instant yeast
50g Egg (about 1)
63g Unsalted butter
Pearl sugar, for sprinkle at the top (I used Demerara sugar)
Mix the milk and yeast together, set aside.
Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again. Pour the liquids mixture and egg into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead.
Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Until all the dough are moisten.
Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.
Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove for about 30 minutes.
Preheat the oven to 210°C
Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. Sprinkle the pearl sugar on top.
Bake for 10-12 minutes, or until the bread is golden.
Note: As always i dumped everything in my BM.. select dough cycle and let it do its job.. took it out.. gv it a light punch and shaped it.. let it rest for half an hour.. brush top with egg wash (egg, milk and a drop of honey).. snip snip .. sprinkle demerara sugar and bake it at 175C for 12 mins...
You can get the step by step pics in Pook's blog ok.. cheers!