Azijski mlečni hleb * Asian milk bread

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Divan mlečni hleb, popularan u zemljama Azije ali i kod nas u kući. Mek, vazdušast i začas nestane. Ja sam ga pravila sa mikserom i vrlo malo mešenja je potrebno. Od ove količine napravila sam jednu hleb tepsiju i 6 veknica. Originalni recept preuzela sam sa bloga Woks of Life, koji vrlo šesto koristim za izvorne recepte azijske kuhinje

Sastojci

• 2/3 šolje punomasne pavlake
• 1 šolja , plus 1 Kašika mleka, na sobnoj temperaturi
• 1 veliko jaje
• 1/3 šolje šećera
• 4 šolje prosejanog brašna /u originalnom receptu koristilo se 3 1/2 šolje brašna i 1/3 šolje brašna za kolač)
• 1 Kašika suvog , aktivnog kvasca ili kao ja 20 g svežeg
• 1 1/2 kašičica soli
• Za premazivanje: 1 jaje umućeno, sa 1 kašičicom vode

Priprema

U činiju ispod miksera sipamo pavlaku, mleko, jaje, šečer, brašno i so.Takodje i nadošli kvasac

Na najnižoj brzini miksamo 15 minuta , s vremena na vreme pokupimo testo sa strane.

Činiju pokrijemo vlašnom krpom i ostavimo testo da nadodje oko sat vremena.

Kada je testo nadošlo, premesimo ga rukom nekoliko minuta pa podelimo na dva dela

Od prvog dela napravimo 3 hlepčića, koje poredjamo u tepsiju za hleb,.

Od drugog dela testa isečemo 6 komada koje oblikujemo u lopticu i stavimo u mafinarnik.

Ponovo pokrijemo tepsije i ostavimo da stoji još sat vremena

Zatim testo premažemo mešavinom umućenog jajeta i vode .

Pečemo u predgrejanoj rerni, na 185 stepeni Celzija 20 do 25 minuta, dok lepo ne porumeni.

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Asian milk bread

I have tried many times to make Asian milk bread, Not very successful. It was edible, but far from the one I would buy from Asian bakery.

That is until I saw this recipe on one of the blogs, I visit very often for inspiration of authentic Asian , mainly Chinese recipes. And can not beleive how easy it was. Almost no kneading required.

Ingredients

• ⅔ cup heavy cream (at room temperature)
• 1 cup, plus 1 tablespoon milk (at room temperature)
• 1 large egg (at room temperature)
• ⅓ cup sugar
• 4 cups bread flour, tap measuring cup to avoid air pockets
• 1 tablespoon active dry yeast
• 1½ teaspoons salt
• Egg wash: whisk together 1 egg with 1 teaspoon water
• Simple syrup (optional): 2 teaspoons of sugar dissolved in 2 teaspoons hot water

1. Create : 
2. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour ¼ cup at a time until it comes together. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
3. After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
   
4. In the meantime, grease two baking vessels on all sides with butter. I used a standard loaf pan and a 9-inch round cake pan.
5. After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. I made a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, I cut it into eight equal pieces and made buns. Once shaped, let the dough proof for another hour.
6. Preheat the oven to 350 degrees F. Brush the risen dough with egg wash. Bake the loaves for 23-25 minutes. Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color.
   

Original Recipe taken from : Woks of lIfe