Main ingredients:
Bread flour: 150g; Fresh milk: 95g; Granulated sugar: 45g; Yeast: 2.5g; Whole egg liquid: 22g.
Auxiliary materials:
Low-gluten flour: 38g; Butter: 20g; Salt: 2g; Milk powder: 7g.
Choux pastry batter ingredients:
Butter: 30g; Whole egg liquid: 55g; Corn oil: 30g; Water: 58g.
Filling ingredients:
Powdered sugar: 20g; Milk powder: 30g; Butter: 60g; Maple syrup: 25g; Whipping cream: 60g.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Moderate.
Detailed steps for making Milk Snow Bread
Mix all ingredients (except butter) and knead into a smooth dough. Add butter and knead until fully developed. Perform basic fermentation.
Ferment the dough until it doubles in size.
Slightly flatten the dough, divide it into 4 equal parts (about 90g each), seal the dough, roll it into a ball, cover it with plastic wrap, and let it rest for 15 minutes.
Roll out the dough into a tongue shape with a rolling pin.
Lift up the rolled dough, turn it over, and fold both sides inward.
Pinch the seal tightly after folding inward, and turn it over.
Evenly place the shaped dough on an oiled baking sheet and prepare for secondary fermentation.
To make the surface decoration dough, put corn oil, water, and softened butter in a pot and boil over low heat. Turn off the heat and add high-gluten flour. Quickly stir with chopsticks. After the dough reaches body temperature, add beaten whole egg liquid in batches. Stir the batter repeatedly until it can form a pointed corner. (If the batter is too dry, add a little egg liquid); put the batter in a piping bag with a round nozzle #7.
Place the baking sheet in the oven, put two small cups of cold water on the bottom of the oven, turn on the “fermentation” function of the oven, and perform the second fermentation for about 40-60 minutes. Brush the egg liquid and squeeze the choux pastry batter on the surface.
Preheat the oven to 180 degrees Celsius and bake for 20 minutes [due to different temperaments of each oven, my actual operation is 150 degrees Celsius on the upper fire and 170 degrees Celsius on the lower fire].
To make the filling: a. Soften the butter completely and add powdered sugar to beat until it becomes a soft and white feather-like state. b. Add maple syrup and mix well. c. Add milk powder and mix well. d. Add fresh cream (no need to beat), and mix well.
Cut the bread in the middle without cutting it off. Squeeze the filling with a piping bag, and sprinkle some powdered sugar on top for better taste.
Finished product.
