Pane al latte giapponese

Ingredienti

• 360 gr self raising flour
• 30 gr fine sugar
• 15 gr milk powder
• 1 (15 gr) egg yolk
• 185 ml cold water
• 7 gr yeast
• 30 gr butter, room temperature
• 3 gr salt
• Food coloring (optional)
• Oil
• 50 gr butter, room temperature
• 50 gr fine sugar
• 1 tbsp chocolate milk powder
• 1 tbsp cocoa powder
• 50 gr butter, room temperature
• 50 gr fine sugar
• 25 gr shredded cheddar cheese
• 1 tbsp milk powder
• Topping: Flour

Preparazione

1. 1

   --- Instructions ---

2. 2

   Mix all the ingredients except butter and salt.

3. 3

   Once it become a dough, add butter and salt. Mix and knead using mixer (or using your bare hand) for about 20 minutes.

4. 4

   Divide it into the number of the colors. Drop the colors on each dough. Mix.

5. 5

   In a bowl, pour some drops of oil. Put the dough on it, then cover it.

6. 6

   Rest them in the warm place (between 75 to 95ºF or 24 to 36ºC) for proofing.

7. 7

   Divide the dough 40 gr each, then form it into a ball. Cover it.

8. 8

   Rest them for about 10 minutes.

9. 9

   Stuff it with the 1-tsp filling, then form into a ball.

10. 10

    Place them on tray, then let them proof.

11. 11

    Preheat oven at temperature 150 celcius degree.

12. 12

    Sift flour on dough, then put them in the oven for about 20 minutes. Served.

13. 13

    --- Note For Dough Proofing (Source @Jessica_gavin ): ---

14. 14

    Peak activity of yeast is between 75 to 95ºF (24 to 36ºC), 77ºF (25C) is the optimum dough temperature.

15. 15

    Anything below 70ºF (21ºC), yeast is slow, at 34ºF (2ºC) it’s inactive. At 138ºF (59ºC), the yeast is dead and will never ferment.