Soft milk custard bread (oven)

Category: Yeast bread
Soft milk custard bread (oven)

Ingredients

Milk 1 tbsp.
Fresh yeast 25 g
Salt 1 tsp
Wheat flour 450 g

Cooking method

  • Glass = 250 ml.
  • Sift a glass of flour into a bowl, add salt. Dissolve the yeast in a small amount of milk, bring the rest of the milk to a boil and, stirring occasionally, cook the flour in a bowl. When the mass has cooled, add the diluted yeast and the rest of the flour. Knead hard dough and leave in a bowl.
  • Let the dough rise twice (~ 50 minutes), then sit. Repeat one more time. When the dough comes up again (by this time it will become very soft, tender), knead and shape the loaf. Place it on a baking sheet. When suitable, sprinkle with water, brush with egg and bake for ~ 40 minutes.

Time for preparing:

40 minutes.

Note

If I adapt this recipe for a bread machine, I'll write a recipe.

Bon Appetit!


zavarnoj.JPG
Soft milk custard bread (oven)
Tanyusha
qween, why not? I have already made custard dough in a bread maker for pasties and everything worked out fine.
Qween
tanya1962 , for chebureks and I did.
This recipe is low in liquid and high in flour.
LaraN
Quote: qween

This recipe is low in liquid and high in flour.

qween, normal ratio. Here, for example, in the recipe for a "loaf of stagnation times" for 500 g of flour 260 ml of water. The dough kneads perfectly.
Qween
LaraN , I agree with you that liquid is enough for NOT choux pastry. But this is a little different. If you brew a glass of flour and a glass of liquid, you get a thick mass, and you need to add two more glasses of flour to it. I tried to do this in a bread maker, it doesn't even work out about a bun, even if I help with a spatula.

Maybe I'm wrong, but I have such products.

If anyone does not mind the products - please try and write the result.
Tatjanka_1
Qween, but do not tell me how much dry yeast is needed?
Joy
not yet Qween I will try to help you. Tatjanka_1, the ratio of compressed to dry yeast is about 1: 3, that is, if the recipe contains 25 g of compressed yeast, they can be replaced with 8 g of dry yeast.

Tatjanka_1
8g dry.
is it 1 tsp?
Joy
7-8g of dry yeast is about 2.5 teaspoons.
Tatjanka_1
that is, 2.5 tsp. dry yeast = equal to 25 gr. St. yeast
tinaff
Quote: Qween

The bread is very soft, tender, melts in the mouth. The dough is very steep, the bread maker will not cope.

If I adapt this recipe for a bread machine, I'll write a recipe.

Wouldn't the recipe for Japanese brewed bread, which Luda gave ( 🔗 There the text is in English, but below on the page there is a Russian translation. The dough is extremely soft, perfectly kneading in a bread maker. The result is a very fluffy, wadded bread, about the quality of McDonald's buns. I kneaded in a bread maker and baked it in the oven. I also tried pies from this dough, but it turns out too cottony.

And here's another option for brewed bread 🔗
Crochet
Quote: Qween

LaraN , I agree with you that liquid is enough for NOT choux pastry. But this is a little different. If you brew a glass of flour and a glass of liquid, you get a thick mass, and you need to add two more glasses of flour to it.
Anya, you are 100% right !!!

The dough turns out well sooo cool ... much cooler than dumplings ...

Quote: Qween

I tried to do this in a bread maker, it doesn't even work out about a bun, even if I help with a spatula.
I also tried it in HP, that's why I say ...

Troshki later I'll tell you what I did ... if something works out ... I sincerely I believe in it I hope so ...

Kokoschka
I love your recipes!
The loaf is beautiful !!!!
Now I am puzzled by this topic!
Crochet
Quote: Kokoschka
Now I am puzzled by this topic!

Lilechka, have you decided to comprehend the art of baking loaves ?!

Well done!
Kokoschka
Crochet, Innochka is just looking closely!
Quote: Krosh
Well done!
But thanks for the fine fellow!

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