Milk Bread Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.

5cm -give some, take some) 540 gm (19.05 oz) bread flour 86 gm (3.03 oz) caster/granulated sugar 2 tsp salt 1 1/2 tbsp full cream milk power 11 gm (slightly more than 3 1/2 tsp) instant dried yeast 86 gm (3.03 oz) whisked egg 59 gm (2.1 oz) whipping cream 54 gm (1.9 oz) milk 184 gm (6.5 oz) tang zhong (see below) 49 gm (3 1/2 tbsp) unsalted butter, melted 1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast i nto it.) Select the ³dough´ mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size. [If you don't have a breadmaker, that's fine. Just dump all ingredients except the butter into a mixer with a paddle attachment. Add in the butter once the ingredients come together. Mix till your dough moves away from the sides of the bowl, clinging to the paddle. Or else, knead the dough till it is smooth, elastic, and not sticky.] Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions. Cover with cling wrap, let rest for 15 minutes at room temperature. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tins to have the 2nd round of proofing until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire r ack. Let cool completely. [If your bread is browning too quickly, let it brown first, then immediately tent the loaf with aluminum foil]

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Tang zhong/Water Roux Starter 50gm (1/3 cup) bread flour 250ml (1 cup) water (could be replaced by milk, or 50/50 water and milk) 1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way. The mixture becomes thicker and thicker. Once you notice some ³lines´ appear in the mixture for every stir you make with the spoon. It¶s done. You get the tangzhong. Remove from heat. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours or overnight. Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.)

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Hannah @ bake5.wordpress.com k

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