換成25ml的北海道牛奶就變成「北海道牛奶麵包」。麵包店真會做生意。
- 250g flour
- 30g sugar
- 3.5g salt
- 5g (1 1/2 tsp) active dry yeast
- 150ml liquid (25ml milk, 25ml full cream, 35ml egg, water)
- 15g unsalted butter
Knead until the dough is very soft (about 18min using electric mixer with dough hook)
Roll dough like Swiss roll with about 3cm width. Put side by side. Bake at 160C for 20-22min.