Ingredients:
Tang Zhong
Bread Flour 17 gram
Cold Water 85 gram
Bread Dough
Tang Zhong
Bread Flour 220 gram
Cake Flour 10 gram
Milk Powder 20 gram
Yeast 1 teaspoon
Castor Sugar 25 gram
Salt 1/4 teaspoon
Unsalted Butter 25 gram
1 Whole Egg
50 ml Fresh Milk
Method:
1.Heat bread flour and cold water in a pan until gluey. Set
aside.
2.Add item (1) and the bread dough ingredients, exclude butter.
3.Use dough mode to beat the dough for 20 minutes.
4.Add in butter and run for another 20 minutes. (I realised my BM is not functioning after this step, as my dough still sticky, have no choice but HAND KNEAD)
4.I have used hand knead method for about 30 minutes until passed the window pane test.
5.Proof for 1 hour or double its size.
6.After one hour, when your bread dough has doubled its size, punched down to deflate the dough and releases the air and rolled again (Like how you rolled your Swiss Roll).
7.Then place in bread pan.
8.Proof again until it has double its size.
9.Cover your pan and baked at the preheated oven @ 190C for 35 minutes, then another 5 minutes without the cover. (As you can see I have nearly burned the top of my loaf, hence next round I will go for only 2-3 minutes for my bake without cover)
2.Add item (1) and the bread dough ingredients, exclude butter.
3.Use dough mode to beat the dough for 20 minutes.
4.Add in butter and run for another 20 minutes. (I realised my BM is not functioning after this step, as my dough still sticky, have no choice but HAND KNEAD)
4.I have used hand knead method for about 30 minutes until passed the window pane test.
5.Proof for 1 hour or double its size.
6.After one hour, when your bread dough has doubled its size, punched down to deflate the dough and releases the air and rolled again (Like how you rolled your Swiss Roll).
7.Then place in bread pan.
8.Proof again until it has double its size.
9.Cover your pan and baked at the preheated oven @ 190C for 35 minutes, then another 5 minutes without the cover. (As you can see I have nearly burned the top of my loaf, hence next round I will go for only 2-3 minutes for my bake without cover)
Just wanted to put a remark that my faithful BM has decide to leave me after 5 years.
It either time to buy another BM or another Mixer!
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.
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