【こねない！ちょうちょのミルクパンの作り方】No knead! Butterfly-shaped milk bread☆皮パリッ中ふわっ☆オーバーナイトでゆっくり低温発酵

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

whole milk

🥗Healthier: low-fat milk

💰Cheaper: water + milk powder

Low-fat milk reduces calories, while the alternative is budget-friendly.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, and sugar syrup is cost-effective.

Mix bread flour, cake flour, dry yeast, sugar, and salt in a bowl.

Add condensed milk and room temperature milk to the dry ingredients and mix until combined.

Shape the dough into butterfly shapes as desired.

Let the dough ferment in the refrigerator for 10-18 hours.

Preheat the oven to 170°C.

Bake the shaped dough for about 14 minutes, or until golden brown.

Cooking Techniques

Spice Level:

Allergens