手撕千层面包

Ingredient

Method

Dough: 300g Bread flour 40g caster sugar 30g milk powder 20g condensed milk 1/2 tsp salt 140g water 1 B egg, apprv 45g 20g butter 4g instant yeast Butter Block:  120g salted butter (I use Emborg brand)  Glaze (optional): (stir well til sugar melted) 10g sugar 30g hot water

Dough: 1) Using hand mixer with dough hook attached, place the all ingredients and 125g water and knead for about 15-20 minutes. Add remaining water bit by bit and continue knead until can be pulloed into thin film and elastic about 3-5minutes. Cover with plastic wrap, and chill for 30mins. Butter Block: 1) Cut the butter into 5mm thick slices. Transfer butter to center of the parchment paper, wrap the butter inside. Form into a 15cm long square. Turn packet over, with flaps underneath, using a rolling pin on top of the parchment paper, gently roll until butter fills the parchment square about 3mm thickness. Make sure you have an even thickness. Chill butter packet at least 20 minutes. Divide and Shape: 1. Take the dough from the fridge. Transfer it to a lightly floured counter and roll into 2x bigger than the square of butter.  If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. 2. Wrap the butter inside the dough. Turn it and roll it into rectangle (may remove the air using toothpick). Fold into fourth and chill for 20min. Take out from fridge and roll into long rectangle shape again and make another fourth folding. Chill for another 20min. 3. Remove it, then roll into 10x16". Cut into 4 equal pieces. Take 2 strips, cross them over and fold it together. Place it into greased 6" round cake mould. Let it rise for 1.5-2 hrs. 4. Preheat your oven to 180C. Bake for about 20-25 minutes. Remove from oven, brush with sugar glaze on top. Cool completely