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Making Fluffy Strawberry Milk Cream Bread with Simple Recipes

Let's simplify and rewrite the recipe for Fluffy Strawberry Milk Cream Bread made with Asumo Yawara in a casual, easy-to-follow English style.

First, gather your ingredients for both the bread dough and the milk cream. For the bread dough, you'll need:

- Nippun Asumo Yawara: 200g

- Freeze-dried strawberry powder: 16g

- Fine granulated sugar: 15g

- Salt: 3g

- Saf Instant Dry Yeast (Red): 2g

- Water: 120g

- Starch syrup: 20g

- Unsalted butter: 15g

For the milk cream, you'll need:

- Unsalted butter: 100g

- Powdered sugar: 50g

- Condensed milk: 60g

Bread Dough

1. Weigh Your Ingredients: Start by weighing your flour and water separately. The starch syrup is your key to preventing the bread from browning and ensuring it retains moisture.

2. Knead the Dough: Use your preferred kneading method. Knead all ingredients except the butter until smooth, then add the butter and knead until the dough is smooth and elastic.

3. Fermentation: Let the dough ferment for the first time until it doubles in size. This takes about 2 hours at room temperature and 1 hour at 35°C.

4. Divide and Rest: Divide the dough into 7 equal parts (around 55g each) and roll them into balls. Let them rest for about 15 minutes on a bench to prevent them from drying out.

5. Release Gas and Roll Again: Gently release the gas from the dough, roll it again, and seal it tightly. Arrange the dough balls on a baking sheet with the seams facing down.

6. Second Fermentation: Let the dough ferment for a second time until it doubles in size. This time, aim for 30-35°C for 40-50 minutes.

7. Bake: Preheat your oven to 160°C. When the dough is fully fermented, sprinkle it with strong flour (not listed in the ingredients, but necessary for baking). Lower the oven temperature to 150°C and bake for about 15 minutes, adjusting as needed based on your oven.

8. Cool: Once baked, lightly tap the baking sheet to remove excess steam and let the bread cool.

Milk Cream

1. Mix the Milk Cream: Combine the softened butter, powdered sugar, and condensed milk until homogeneous. 

Finishing

1. Poke a Hole: In the cooled bread, make a small hole with a pair of chopsticks in an inconspicuous place.

2. Fill with Milk Cream: When you're ready to eat, fill the hole with your desired amount of milk cream. Aim for about 20-25g per slice for the best experience.

Tip: Any leftover milk cream is perfect for spreading on toast or making milk french. Enjoy your Fluffy Strawberry Milk Cream Bread!

This simplified recipe should make it easier for you to follow along and enjoy making your own Fluffy Strawberry Milk Cream Bread with Asumo Yawara.

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