Milk Bread (Herman starter) Air fryer

Since I have no one to pass on the Herman Starter, I needed another recipe to use this starter. 

Saw CC posted her experience with this recipe using Herman starter and I was game to try too.

Findings: I am not sure whether it is due to my starter but I had problem getting the volume for the 1st proofing.  Since it was late, I left it in the fridge to proof overnight. 

It did not double in volume when it was in the fridge as well so I thought I might as well complete the process.  If it failed, it will goes into the bin.  

Surprisingly, after let it out to proof in the microwave oven with a hot towel, my bread finally awake and rose nicely.    This is seriously a slooow ferment day but I am happy that my patience paid off.

Thanks to CC for giving me the assurance last night too.

The texture is really nice and soft.  Totally love it.

Now I don't have to clank up the oven on this hot day to enjoy a nice fluffy bun.

Definitely a keeper!

Adapted : Source

What you need:

250g bread flour

100g Herman Starter

8g vegetable oil

155g fresh milk, room temp

5g fine salt

20g unsalted butter, softened

Black and white sesame seeds

Method:

Combine all the ingredients except butter into a mixing bowl.   Mix until a rough dough is form.  Let it rest for 15 mins covered.

Using a dough hook, knead until dough is smooth (approx 10 mins).

Add in butter and continue to knead until pass window pane stage.

Tension shape into a ball.

Place in an airtight oiled bowl and let it proof until double in size.

Place dough in the fridge overnight.

Thaw for one hr, remove from bowl.  

Punch down and rolled into a disc.  

Divide the dough and shape into a ball.  Let it rest for 15 mins.

Flatten with a rolling pin and roll into a rectangle.  Roll up the dough and place into a greased pan.  Let it rest until double in size in a warm place.

Preheat air fryer and bake at 170°C for 20 - 25 mins. or until done.

Remove from tin and cool off on rack.