Q: What’s unique about the butter hand-torn bread recipe?
A: This recipe involves a unique method of freezing the milk, sugar, and egg mixture into a semi-fluid state, as well as a special technique of braiding the dough before baking.
Q: Can I use all-purpose flour instead of high-gluten flour?
A: High-gluten flour is recommended for its higher protein content which gives the bread a chewier texture. All-purpose flour can be used but might result in a slightly different texture.
Butter Hand-Torn Bread
Notes
Ingredients:
- High-gluten flour: 200g
- Milk: 83g
- White sugar: 25g
- Salt: 2g
- Egg: 1 (50g)
- High sugar-tolerant yeast: 2g
- Butter: 20g
- For decoration: Melted butter: 10g
- Mix milk, white sugar, and egg and freeze to a semi-fluid state.
- Add the semi-fluid mixture to a mixing bowl, followed by yeast, flour, and salt. Mix with a spatula until there are no dry ingredients.
- Knead the dough until it forms a rough membrane, then incorporate softened butter.
- Continue kneading until the dough can stretch to form a thin membrane.
- Form into a smooth ball, place in a bowl, and let it ferment until it doubles in size.
- Gently deflate the dough and roll it into a 40cm round sheet, leaving 2cm at the edge unbuttered.
- Brush the dough with melted butter.
- Roll the dough up.
- Cut the roll into three strands, leaving one end intact.
- Braid the three strands.
- Roll the braid into a circle, tucking the ends underneath, and place it in a buttered round mold.
- Place the mold in the oven with a bowl of hot water underneath, and let it ferment at 38°C for about 30 minutes until it doubles in size.
- Remove the dough, preheat the oven to 160°C, and brush the dough with a thin layer of egg wash.
- Bake in the middle rack of the oven for 25 minutes, covering with foil in the last 5 minutes to prevent over-browning.
- Steps for final product presentations.
- This recipe is rich in carbohydrates and proteins.
- Contains gluten from high-gluten flour.
- Butter adds a moderate amount of fats.
