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Korean milk bread has an amazing softness and a subtle sweet flavor. Very tender, melt-in-your-mouth and so easy to prepare. This bread can be eaten on its own, but it is a great addition to both sweet and savory dishes.
⏱ Cooking time - 3 hours and 40 minutes overall. Includes 40 minutes of preparation and cooking + 3 hours unattended.
🥣 Ingredients:
✔ 600 g (1 ⅓ lb) flour
✔ 50 g (1 ¾ oz or ≈ 10 tsp.) sugar
✔ 10 g (⅓ oz or 2 tsp.) salt
✔ 50 g (1 ¾ oz or 2 tbsp.) butter
✔ 240 ml (1 cup) milk
✔ 120 ml (8 ⅛ tbsp.) water
✔ 10 g (⅓ oz) quick yeast
✔ 1 egg for greasing
🍳How to cook:
1️⃣ Heat the milk. Add the sugar, butter, and salt to it and stir until the sugar dissolves and the butter melts.
2️⃣ Mix the flour and yeast. Gradually add a third of the liquid mixture and knead the dough. Allow the dough to rise for 2 hours.
3️⃣ Dip the dough, divide into portions and form into flagons. Divide each bundle into 3 pieces and form into rolls. Leave the dough under cling film to rise for another 20-25 minutes.
4️⃣ Beat the egg with a fork and brush the top of the loaves with it. Bake in the oven at 180 °C (350 °F) for 25-28 minutes. Take the bread out of the oven and help it to separate from the mold, remove it from the mold and place it on a wire rack to cool before serving.
🔗 Check full step-by-step recipe at the bayevskitchen.com/korean-milk-bread/
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