Treat yourself and brighten your week with these adorable, soft, crustless pink milk breads! Imagine sinking your teeth into fluffy bread filled with juicy, plump strawberries and a delightful cloud of fresh whipped cream—pure bliss! Thanks to Suncore Foods® Ruby Red Radish Powder, these treats not only boast a stunning pink hue but also bring a unique twist that makes them even more irresistible! Perfect for breakfast or as an afternoon dessert to satisfy those sweet cravings. And guess what? You can get creative! How about adding mangoes or blueberries for an extra fruit fiesta? The possibilities are endless! Plus, you can color the milk bread with Suncore Foods® Powders until it makes your heart dance with joy.
Milk Bread - Bread:
Tangzhong
30g all purpose flour
150ml milk
Milk Bread - Yeast Mixture:
86ml warm milk
1 tbsp sugar (10g)
2 tsp active dry yeast
Milk Bread - Dry Mixture:
345g all purpose flour
¼ cup sugar (50g)
1 tsp salt (5g)
1 ½ tsp Suncore Foods® Ruby Red Radish Powder
Milk Bread - Fats:
1 large egg (room temp)
1/3 cup melted butter (75g)
1 tbsp avocado oil for your hands while kneading
Sandwich Cream Filling:
1 cup heavy cream
3 tbsp powdered sugar
1 tsp vanilla
1 pinch Suncore Foods® Ruby Red Radish Powder
3-5 medium to large strawberries
Tools:
Whisks, bowl scraper, scale, measuring cups and spoons, 1 lb. loaf pan (black)
Click Here for Step-by-Step Directions ▼
1. Make the Tangzhong – In a saucepan warm milk, add flour and whisk until thickened then place the mixture in a bowl and allow to cool in the refrigerator
2. Make the Yeast Mixture — Measure and warm the milk keep it below 110F. Mix in 10g of sugar, and 2 tsp of active dry yeast. Let bloom for 10 minutes. While the yeast is blooming, melt butter and let it cool.
5. Next turn the dough out onto a lightly floured surface to knead by hand for 10 minutes, oil your hands and begin to work the dough, if the dough sticks to the counter, scrape up and flour lightly. At the end of 10 minutes your dough should be smooth and elastic and pass the window pain test. (you can also do this on a mixer on medium, just watch it closely)
6. Place the dough in a clean oiled bowl and cover and put in a warm place ( no more than 85F) let dough rise for one hour or until doubled and passing poke test* (poke the dough with two floured fingers about 1 inch in, if it bounces back quickly it’s not ready).
7. Once the dough has risen, gently punch down the dough and roll it out to be about 10X18in, or about 1/4 in thick rectangle.
8. Next fold the dough by folding the shorter left side into the middle the fold the short right side to meet in the middle.
9. Next roll the dough out for a second time, this time to ¼ inch thick, and the lengthwise width of your pan about 7in wide and about 24in long. Roll the dough starting on the short side, finish by pinching the end to the roll, and gently roll to smooth out.
10. Place the roll into your greased Pullman pan and begin preheating the oven to 350F.
11. Let the dough rise for 30 minutes or until it no longer feels dense when you gently poke it.
12. Once your dough has completed the second rise place the greased top on to the pan and put it in the center of the middle oven rack.
13. Bake for one hour until there is a deep gold crust or the internal temperature is above 200F.
14. Once the bread is done let cool for 10 minutes, then remove from the pan and let it finish cooling on a wire rack.
15. Assemble the Sandwich: Mix all of the whipped cream Ingredients in the bowl of your mixer and whip until light and fluffy. Cover and store in the fridge until ready to assemble sandwich. Wash strawberries and remove the green tops. Slice bread into ½ in slices, spread a generous amount of cream on each slice, arrange the strawberries diagonally across the bread place one each side of your center pattern. Be sure to note where the center diagonal pattern is in order to be able to cut. Place cream into a piping bag and pipe the cream in between and over the strawberries the goal here it to have the berries covered and the cream as flat as possible. Close the sandwich and wrap in parchment paper before slicing to avoid losing the cream. Cut the sandwich along the center pattern and enjoy!
