Extra Rich Milk Bread Sticks
Ingredients
- Dough
- 500 bread flour
- 55 caster sugar
- 6.5 salt
- 15 fresh yeast
- 20 milk powder
- 50 whole egg
- 35 condensed milk
- 330 milk
- 35 butter
- 100 old dough (pre-ferment)
- 60 tangzhong (water roux)
Instructions
- Using the delayed-oil method: weigh all dough ingredients except butter and place them in the mixing bowl. Mix on low speed for about 1 minute until no dry flour remains, then increase to speed 5 to knead.
- As the dough kneads, gluten gradually develops — you should be able to stretch it into a relatively thick sheet.
- Add the softened butter and mix on low speed until the butter is fully incorporated.
- Once the butter is absorbed, increase to speed 4–5 and continue kneading to full development. The dough should stretch into a relatively transparent, extensible membrane (windowpane test).
- The dough temperature out of the bowl should be around 26°C. Remove the dough, shape it, and place it in a container.
- Place in a proofing box set to 28°C and about 75% humidity for the first rise. Ferment for about 60 minutes until the dough has roughly doubled to 2.5× its original size.
- Remove the dough and divide into portions of about 100–120 g each.
- Fold and shape each portion into a round. Return to the proofing box at 28°C and 75–80% humidity to rest for 20 minutes.
- Take a well-relaxed dough portion and roll it out flat.
- Flip it over and roll it up tightly from top to bottom, sealing the seam firmly.
- Place on the baking tray with the seam side down.
- Proof in an environment of about 32–34°C and 80% humidity.
- Once the dough has doubled in size, dust the surface with flour and score. Optionally pipe a small amount of butter into the score marks.
- Bake in a preheated SP80 deck oven at 220°C top / 200°C bottom for 12 minutes. Note: adjust the temperature by ±10°C as needed; for home ovens, use your usual toast-baking settings.
- Remove from the oven, tap the pan to release, and demould.
- Let cool completely, then seal in a bag for storage.
