Fairy Milk Bread
Super soft and tasty, especially when paired with cranberry cheese spread.
Feel free to add any fillings of your choice.
Today’s Ingredients
1) Cranberry Cheese:
◦ 80g cream cheese
◦ 6g powdered sugar
◦ 5g dried cranberries
◦ A dash of cactus fruit powder (optional, for coloring).
Mix all the ingredients together until smooth, then set aside for later.
2) Toast:
◦ 240g high-gluten flour
◦ 10g milk powder
◦ 25g sugar
◦ 3g salt
◦ 3g yeast
◦ One egg
◦ 100g milk
◦ 25g unsalted butter
◦ 3g cactus or dragon fruit powder
◦ 3g purple sweet potato powder
Instructions:
- Pour all the ingredients except for the butter and purple sweet potato powder into the kneading bowl. Beat until a thick film can be formed when stretched out, then add the softened butter.
- Continue kneading until all the butter is absorbed.
- Divide the dough into two equal portions. Add purple sweet potato powder to one portion, and knead until a “glove film” is formed.
- Roll the kneaded dough into a round shape and ferment at 28 degrees Celsius for 50-60 minutes until it is 1.5-2 times in size.
- Deflate the dough, roll the pink dough into a rectangle, turn it over, and spread the cheese filling.
- Roll the purple dough out to the same size and place it on top of the pink dough. Cut evenly into 5-6 strips (as shown in the photo), twist the strips so both colors are intertwined, and roll up the purple dough from top to bottom.
- Place into the toast mold and ferment at 35 degrees Celsius for about 60-70 minutes until it doubles in size.
- Bake at 185 degrees Celsius for about 30 minutes! Pay attention to the coloring and cover with tin foil if necessary.
