Extremely Soft& Moist Milk Loaf/ The Best Bread you can make at home скачать в хорошем качестве

Extremely Soft& Moist Milk Loaf/ The Best Bread you can make at home

▽ How to make it See more details 'Like' and 'Subscribe' are a great help in content creation! This video contains paid advertisements for Wiswell* Hello, everyone, this is J'adore. This year, I will show you various recipe videos using the 'Lumi Oven', an 80L large oven from Wizwell, a kitchen appliance specialist. Today's recipe is a super soft and moist milk loaf. This bread is softer and richer than the basic milk loaf I uploaded 3 months ago because it contains a lot more eggs and butter. This is a variation of a French bread called 'Brioche Nanterre' that has a similar shape. Compared to the 'Brioche Nanterre' that contains a lot more butter and is extremely rich, This bread is a bit lighter and chewier to suit the taste of Koreans. You can think of it as bread with a mix of Pain de mie and brioche. I hope you enjoy! ▶ Ingredients (For 2 loaf pans (215mm*95mm*95mm) - For 1 pan, use half of all ingredients) 490g Bread flour 220g Whole milk 100g Whole eggs 60g Granulated sugar 9g Sea salt 8g Instant dry yeast 100g Unsalted butter 1) Prepare all dry ingredients including milk and eggs cold. (In summer) In other seasons, use only the liquid ingredients cold. 2) Add all ingredients to a bowl and mix at low speed until evenly mixed without any powder. 3) Mix for 5 minutes on speed 2 and 3 minutes on speed 3. 4) Add the sliced ​​cold butter and mix for 7 more minutes on medium speed. (Final dough temperature 27~28 degrees) 5) Perfome bulk fermentation in a warm place (27~28 degrees) until the dough rises 2~2.5 times its volume. 6) Divide into 8 pieces of about 120g each and roll them into balls. 7) Let the dough rest for 15 minutes, then roll it up and shape it using a rolling pin. (Please refer to the video) 8) Proof until the dough rises about 1cm below the mold. 9) Bake in a preheated oven at 160 degrees Celcius for 25 minutes. (Wiswell Lumi Oven/ Convection Mode) Convection oven: Bake at 160 degrees Celcius/ Conventional oven: Bake at 170 degrees Celcius. Storage: Since bread starts to age after baking, it is most delicious immediately after baking and cooling slightly. It can be stored for up to two days sealed at room temperature, and up to two weeks in the freezer. instagram :  / jadore________   ------------------------------------------------------------------------------------------------------ Please indicate the source when using the recipe. Secondary editing and re-uploading of the video are prohibited. -------------------------------------------------------------------------------------------------------