Sponge Dough 50 gram
(Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt)
(Mix all the ingredients. Rest dough until it has doubled its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough)
Tang Zhong - 20 gram
(7 gram flour + 35 gram water) = 30 gram of Tang Zhong.
For this recipe, we are using only 20 gram.
(Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt)
(Mix all the ingredients. Rest dough until it has doubled its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough)
Tang Zhong - 20 gram
(7 gram flour + 35 gram water) = 30 gram of Tang Zhong.
For this recipe, we are using only 20 gram.
Main Dough
Main Flour 198 gram of Japanese Bread Flour + 22 gram of Plain Flour.
Water 95 gram
Condense Milk 15 gram
Salt 1/4 teaspoon
Sugar 20 gram
Milk Powder 4 gram ( I am using Latte Anlene)
20 gram of butter
Yeast 1 teaspoon
Method:
1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside.
2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple its size. (It will take about 2-3 hours) Then place overnight in the fridge.
3. Follow by placing the flour mixture, tang zhong, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except butter)
4. Select dough mode for 15 minutes, add in butter for another 15 minutes.
5. At this stage, your bread dough has become very pliable.
6.Proof bread for 1 hour or until it has become double its size.
7. After 1st proof, punch down the air. Dough weight about 435 gram, divide the dough into 3 balls and place the dough in your bread pan.
8. Then rest the dough for another 1 hour or until it has doubled its size.
9. Lastly, preheat your oven @ 185 C and bake for 45 minutes.
Main Flour 198 gram of Japanese Bread Flour + 22 gram of Plain Flour.
Water 95 gram
Condense Milk 15 gram
Salt 1/4 teaspoon
Sugar 20 gram
Milk Powder 4 gram ( I am using Latte Anlene)
20 gram of butter
Yeast 1 teaspoon
Method:
1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside.
2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple its size. (It will take about 2-3 hours) Then place overnight in the fridge.
3. Follow by placing the flour mixture, tang zhong, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except butter)
4. Select dough mode for 15 minutes, add in butter for another 15 minutes.
5. At this stage, your bread dough has become very pliable.
6.Proof bread for 1 hour or until it has become double its size.
7. After 1st proof, punch down the air. Dough weight about 435 gram, divide the dough into 3 balls and place the dough in your bread pan.
8. Then rest the dough for another 1 hour or until it has doubled its size.
9. Lastly, preheat your oven @ 185 C and bake for 45 minutes.
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.
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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