【パンのレッスン】冷蔵発酵で作る　ソフトミルクフランス

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.

Make the milk cream by mixing unsalted butter, powdered sugar, and sweetened condensed milk.

Knead the dough using the bread flour and all-purpose flour, then let it rise for the first fermentation.

Shape the dough into balls and let it rest (bench time).

Shape the dough again and let it rise for the second fermentation.

Bake the dough until golden brown.

Finish by adding the milk cream between the baked bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens