Ingredients:
Tang Zhong
31 gram of bread flour
155 gram of dragon fruit juice
Main Dough
249 gram of bread flour
1/2 teaspoon of Salt
1/2 teaspoon of yeast (1 teaspoon of yeast will get a higher bread)
20 gram of sugar (More sugar will get a higher bread, as yeast needs sugar to rise)
25 gram of butter
30 gram of milk
Method:
249 gram of bread flour
1/2 teaspoon of Salt
1/2 teaspoon of yeast (1 teaspoon of yeast will get a higher bread)
20 gram of sugar (More sugar will get a higher bread, as yeast needs sugar to rise)
25 gram of butter
30 gram of milk
Method:
1. Boiled bread flour with dragon fruit juice until glue. About 1 min in low fire. This will make "Water Roux" = Tang Zhong.
2. Then when Tang Zhong is at room temperature, add in to your bread pan together with milk.
3. Then add bread flour, sugar, salt and yeast.
4. Run your machine at mode 8 for 20 minutes.
5. Stop
6. Add in butter and run mode 8 for another 20 minutes.
7. You can use a scissors to cut your dough while the machine is running. By using this method, it will be easier to reach the window pane stage. Or you can pause every 2-3 minutes and cut. This will cut the gluten off and to reach the window pane stage easier.
7. Put in a big bowl and wait till it has double its size for about an hour.
8. Punch the air out and roll, then place the dough into bread pan.
9. Wait for another 1-2 hours for the dough to become double its size. (As my recipe has less yeast, i suppose to wait for longer time, but i was in a hurry, hence my bread is shorter. You can put more yeast for a shorter proofing time)
7. Put in a big bowl and wait till it has double its size for about an hour.
8. Punch the air out and roll, then place the dough into bread pan.
9. Wait for another 1-2 hours for the dough to become double its size. (As my recipe has less yeast, i suppose to wait for longer time, but i was in a hurry, hence my bread is shorter. You can put more yeast for a shorter proofing time)
7. Baked in the oven for 50 minutes @ 190 C.
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.
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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