Hello, everyone.
Welcome to Maker Chef by Africa, Malaysia, my name is Angelo Antawn, executive bakery chef, and
today I'll be showing you how to make milk bread.
To make our milk bread, we have bread, flour, milk, salt, butter, eggs, instant yeast and sugar.
So to begin making our milk bread dough, we're going to take the bowl of a stand mixer.
We're going to put our liquid ingredients in first.
So our eggs along with our milk.
So now we're going to follow with the remaining of the dry ingredients.
Our bread flour, our yeast, our sugar and our salt.
We're not going to add our butter and yet we're going to begin developing the dough first.
We're going to develop some gluten only then we're going to add our butter.
So now we're going to use a hook attachment.
We're going to put it onto the stand mixer.
We're going to mix for five minutes on first speed.
Then we're going to mix for about another four to five minutes on second speed and begin adding our
butter inside.
So our first feed has finished.
Now we're going to go to our second feed for another four to five minutes until the dough comes together
slightly smooth.
Then we'll start adding our butter inside to our first element of steam train for another four to five
minutes until the dough comes together slightly smooth.
And then we'll begin adding our butter inside.
So our second speed has finished.
We have a nice, smooth dough, so now we're just going to go ahead and add in half of our butter.
And we'll continue mixing on second speed once all that butter is incorporated, it will add the remaining
half and mix into all the butter is finally incorporated, then we'll start our both fermentation.
So now that the first portion of our butter has incorporated into the dough, we're now going to add
the remaining half of butter and continue mixing to our dough is nice and smooth.
We want to be careful to make sure that we don't overheat the dough and melt the butter inside.
So all the butter as incorporate it into our milk bread, the nicely our dough has come back to just
about smooth.
And if we check, we can get a nice gluten window out of the dough.
So now what we're going to do is we're going to remove it from the bowl.
We're just going to take it and are just going to round it and then need it just a little bit gently
with our hands to smooth out the dough.
Until we have a nice, smooth dough like this now, we're going to place the dough into an oil container
and we're going to prove at twenty four to twenty six degrees Celsius for about one hour after this.
Then we can start dividing and shaping our milk bread so our milk bread is now doubled in volume.
It's ready for us to begin dividing and shaping so I can just put a little bit of flour on top of the
dough so it doesn't stick.
I'll take it out of the bin without turning it or folding it over.
Now I'm going to begin dividing and shaping.
I'm going to divide this into five hundred and fifty gram pieces.
Now I can start the shaping.
So now we divided our dough to the weight that we want.
If you have any kind of little pieces, you needed to adjust the way you put them on top.
So when you roll the dough, the pieces will be on the inside and outside all these smooth.
So first thing I'm going to do is I'm going to press out this dough so Degas and make sure the it's
even next.
I'll bring these two corners and.
Next, I'm going to take the top and then roll it up to make a large.
Now I can just double check the bottom, depending upon how I shape or the pressure, you may have to
come back and just make sure that it's nice and sealed.
Now I'm going to pull the dough.
Just give a little bit more tightness to the top.
So I have my nose sprayed with oil already.
I now going to take my dough.
You can see my dough is almost the same size of the mold, giving a little bit of room for it to expand
during the proofing.
Now I this place inside, I'll cover with cling film and I'll leave it to proof at twenty four to twenty
six degrees for about another hour to an hour and a half until the mold is 80 percent full.
OK, so our milk bread has filled the mall.
Now we can go ahead and give an egg wash and we can get ready for baking.
So we're just going to very gently egg wash the top.
The recipe I'm using for egg wash is very simple.
I'm using one whole egg, two egg yolks and 50 grams of cream at which I whisk well and then run through
a strainer.
The important part is you run through a strainer and whisk well.
So you have a smooth, even egg wash.
No parts of thick egg white.
Then they give a differential in color when baking once.
Four Egg wash.
We're going to have our oven heated to one hundred and seventy degrees, and we're going to bake for
30 minutes.
So now we're going to put our milk bread into the oven.
So now our milk bread is ready to take out of the oven.
When our military comes out of the oven, we're going to want to unfold it and let it cool on a wire
rack.
Thank you for giving me the big push by Afghan militia.
Have you been?