FIVE THOUSAND DOLLARS STARTER DOUGH BREAD RECIPE - 五千元的老式面包

Baking bread is like a Magic and I am the Magician, as different ways of baking will bring you different type of texture of the bread.

Last weekend, I have given a try for the very famous “Five Thousand Dollar Bread Starter Dough Bread Recipe” few years ago. I was amazed with its softness texture with just a simple starter dough (Please refer to the clip attached). For those who has not tried out this recipe, please at least give it a try! Trust me, you will never REGRET! However, please be reminded that you will need at least 4 hours for making this bread.

Sincerely thank to Master Lee who has spent $5,000.00 for 4 years to get this recipe, we called it “Five Thousand Dollar Bread Starter Dough Bread Recipe”.

Please find below recipe and method, recipe adapted from Ms. Vivian Pang with slight changes:

http://vivianpangkitchen.blogspot.my/2014/04/5-thousand-dollars-starter-dough-bread.html#.WegGR4-Cz3g

Baked in 22cm chiffon cake tin with 6 x 95g

Ingredients:

Starter dough
105g bread flour
45g cake flour
12g sugar
3g instant yeast (1/2 teaspoon + ¼ teaspoon)
100ml water (reduce from 120ml)

Main dough
(A)
105g bread flour
45g cake flour
15g black sesame seeds (toasted & grind into powder form)
45g castor sugar
¼ teaspoon salt
12g milk powder
27 ml milk
1 egg (45 gram)

(B)
36g butter, room temperature

Method: (with bread maker)

Starter dough

1. Add in all the ingredients into BM. Dough Mode for 20 minutes.
2. Cover the dough and let it to prove for 2 - 3hours at room temperature.

Main dough

1. Add the rest of ingredients of main dough except butter into proved starter dough. Dough mode in BM for 20 minutes.
2. Then, add in butter and run dough mode for another 20 minutes.
3.  Cover the dough and let it to prove for 1 hour or double in size.
4. Divide the dough into 6 pieces with about 95g each. (I would suggest to make smaller dough for each piece, 40 gram is good)
5. Apply egg wash before send the dough to oven. (For shinny and transparent surface, please apply egg white with milk)
6. Place into greased chiffon tin and leave to proof for 1 hour or double in size. Bake in preheated oven at
7. 160C for about 20 minutes.
8. Remove and leave to cool on wire rack. Brush surface with some butter while is hot. This will give shiny
9. looking bread.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.