Learn how to prepare an Ultra-soft Japanese milk brioche with Natrel Lactose Free 3.25%.
- ⅓ cup and 2 tbsp (shaves) bread flour (50g)
- 40 ml boiling water
- 150 ml Natrel Lactose Free 3.25%
- 15 g white sugar
- 3 g instant yeast
- 10 g butter (at room temperature)
- 200 g (1½ cups) bread flour 5 g salt
The day before, prepare the Yudane. Mix the bread flour and boiling water well. Form a ball of dough. Cover with food wrap and place in the fridge overnight.
Preheat oven to 150°F for five minutes. Pour Natrel Lactose Free 3.25% into the bowl of a mixer. Add the sugar, butter and yeast. Then, add the Yudane. Add the bread flour and salt. Using the hook, mix all the ingredients at low speed. Turn off the oven.
When all the ingredients are well-mixed, increase the speed and knead the dough for 20 minutes. Form a ball and place it in a greased bowl. Cover with a damp food wrap or cloth.
Place the bowl in the oven off and let rise for about one hour or until the dough doubles in volume. Gently press the dough to dispel any air. Divide it into two pieces of the same weight. Roll them into balls.
On a lightly floured worktop, spread each piece into a rectangle. Like you would do with a spring roll, fold down both edges, making each rectangle the same width as the mold. Then, roll the dough on itself (from the bottom to the top).
Fold it into a wallet (with the upper part in the middle, fold the lower part above), forming a rectangle. Arrange in the mold, lined with parchment paper or buttered, both rolled. Cover and let stand one hour at room temperature. The dough should almost reach the top of the mold.
Preheat oven to 365°F. Cook for about 25-30 minutes. Allow to cool completely before unmolding.