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Ingredients: 125 ml milk
70g sugar
Then add the bread flour.
Keep kneading until the dough is smooth, not sticky and elastic. About 15 to 25 minutes.
Shape dough into a ball. Place in a greased bowl and cover with cling wrap. Let it proof till it's doubled in size, about 40 minutes.
1 Tbsp evaporated milk
Add in cake flour and incorporate well.
Deflate and divide into 12 equal portions.
Cover with cling film and let them complete the 2nd round of proofing, about 35 minutes, or when doubled in size.
Bake in a preheated 210°C (410°F) for 5 minutes. Reduce the temperature to 180°C (356°F) and bake for another 15 minutes.