Type of dish : soft bread
Level of difficulty : time consuming
Mood : great
I’m still in a quest for the right method to produce soft bread with minimum effort for kneading. Old story i suppose. Well maybe all of this will end with the presence of one little gem on my kitchen top : BREADMAKER… Lol 🙂
My weekend is a little hectic. On saturday night i must fullfill a 50 cup of chocolate pudding with cream custard. For a big “bakuler” this is sound as a piece of cake. But for me, starting to receive order again is a big deal.
Luckily i finished it on time. But i must cancelled making my mom’s request : the famous amris. Next week mom, promise…
Back on the bun. This dough is a hard one to handle. Very very sticky, arggghhh… So so tempted to add more flour. On a second add, i stop, don’t care if it ended as hard as rock. But surprisingly, it didn’t. The bread is as soft as using water roux or scalded flour method although i only knead it for 15 minutes.
You can read the recipe and a little bit of history of this method at corner cafe.
150g bread flour
150g lukewarm water
1/8 teaspoon instant yeast
250g bread flour
100g plain flour
15g milk powder
50g caster sugar
1 1/4 teaspoons salt
5g 1 1/4 teaspoons instant yeast
1 egg, lightly beaten
75 ml lukewarm water, adjust as
50g butter, cut into small cubes
1. For the poolish, mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 1 hour in a warm place, then place into the refrigerator to chill for at least 16 hours; it should be bubbly at this stage. Let poolish return to room temperature, about half an hour, before using.
2. Sift bread flour, cake flour, milk powder, caster sugar and instant dry yeast onto the working surface and mix well. Form the flour mixture into a well and add lightly beaten egg, room- temperature poolish and salt, then gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. If you are kneading by hand, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure.
3. Finally knead in the room temperature butter, a cube at a time, until incorporated. Form the dough into a round ball and let it rise in a warm place (preferably at about 26°C – 28°C) until at least double or nearly triple in size in a
large greased bowl, covered with cling film. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough
springs back, then it is not ready,
continue to prove further.
4. Punch down, knead briefly and form into a ball shape. Then divide into 12 or 16 equal portions. Form each into balls and let rest for 10 minutes.
5. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise in a warm place until double in size.
6. Brush with milk if the recipe calls for it and bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.
From one recipe, i made one pan thin square pizza (20×30 cm) and 12 sweet bread (choco hazelnut filling, choco rice topping, and coffee bun).
Let me tell you I’m uber thrill this week. I’ve receiving lots of gift consisting baking appliences. Thank u mom for muffin pan, pie pan, lazy suzan and whisker. I also thank anonimous who gave me springform pan & baking ring on new year’s gift exchange event at the office. Can’t wait to try using them on my baking….
Falling in love with this pic. Aren’t they the cutest? Cannot stop munching on ibu’s bread.
May all children in the world stay happy and healthy…