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Sunday, 4 January 2015

C Cup Soft Bread 超软C Cup甜面包

My sexy bread! lol...

Super soft and fragrant. Very little yeast used in this recipe. The whole process from proofing to baking took about 6 hours to complete. 

My little picky eater has very good tastebud. Whenever I tried to bake those 40 minutes or 50 minutes bread recipe, he never ask for 2nd bite (the first bite would stay in his mouth for very long....), but this 6 hours bread, he ran to me and ask for more! and his review is: 'nice, mommy, very very nice. Next week please make this again'.

The method is simple, the original recipe is five thousand dollar bread but I changed some of the ingredients and method that the bread turned out to be more fluffy than my first baked that follow exactly the original recipe. But this recipe required longer proofing time. So, whoever happened to read my blog here and want to try this beautiful bread, spare the time and you'll get to taste this lovely and yummy C Cup Bread! :)

Added some charcoal powder to make these lovely naturally coloured soft bread.
Click here for Charcoal Soft Bread recipe. 

The charcoal version tried & tested by reader - Tammy Tng 

By Tammy Tng 


105g Bread Flour 高筋面粉 105克

45g Cake Flour 低筋面粉 45克

12g Castor Sugar 糖 12克

3/4 tsp Instant Yeast  即溶酵母 3/4 小匙

120g Warm Water (just a little warm when touch by hand) 温水 120克

105g Bread Flour 高筋面粉 105克

33g Cake Flour 低筋面粉 33克

12g Top Flour 特幼面粉 12克 (如果没有,也可以用低筋面粉代替)

55g Castor Sugar 糖 55克

1/2 tsp Salt 盐 半小匙

12g Milk Powder 奶粉 12克

45g Egg (lightly beaten an egg, reserved some for egg wash) 鸡蛋 45克 (打撒)

25g Water (at room temperature) 水 25克 (室温)

40g Unsalted Butter (softened) 无盐牛油 40克 (软化/室温)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Mix (A) in a mixer bowl. Add in (B). Use a spoon or mixer's dough hook to mix until it form a sticky dough. This is the starter dough. Cover the bowl with cling wrap and let it rest for about 2.5 hours.

把(A)混合,加入(B) 搅拌均匀。盖上保鲜纸,室温待发至浮现蜂窝状,大概两个半小时。

2. Monitor closely after 2 hours. When you see 'bubbling' effect and the center of the dough starting to topple, that's the time to add in (C) and (D).
当面团的中心开始下陷时(待发大概两小时后就要注意看看),加入(C) 和 (D)。

注意:材料(C) 和(D) 必须分别放在碗里混合了才加入。

3. In a bowl, mix together (C) ingredients. In another bowl, mix together (D) ingredients. When the starter dough is ready, add in (C) and (D)

4. Mix until it form a shinny dough. (For KitchenAid mixer, use dough hook, speed 2 for 5 minutes. This can be done with hand too, my sister tried hand knead the dough, according to her, it's very sticky at this stage, but it'll be pliable after a while)

5. Knead in (E) gradually and continue to knead until it passes the membrane stage. My mixer took about 10 minutes kneading time).

At this stage, the dough is elastic and not sticky.
6. Cover and let it proof 1.5-2 hours. Remove from the bowl and place the dough on a lightly greased worktop. Deflate and shape as desired. Place the dough on a lightly greased baking tin. Let it proof doubled in size, about 1 hour. There's no in-progress photos of how I shape the dough because I was charging my phone :)

This is how it looks like after 1 hour.

7. Preheat oven 200'C. Egg wash and add on some toppings as desired.

Left: Topped with Demerara sugar and chopped almond
Right: Filled with Homemade Pork Floss and topped with some white sesame seeds.
8. Place the bread into the oven, 2nd rack from the bottom. Reduce temperature to 170'C and bake for 15-20 minutes. This method helps the bread to RISE to the MAX! 
放进已预热的烤箱,把烤箱的温度调至170度,烘烤15-20 分钟。

From A Cup....(small) C Cup (BIG) lol...

9. Remove from oven. Brush some butter on top.

10. Remove the bread from the baking tin. Let it cool completely on the rack.

11. It's ready and time to enjoy the delicious bread! :)  

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Some feedback from those who have tried this recipe:

By May Gan
By Agnes Tan

By Catherine Kong

By Catherine Kong

By Claire Lim

By Claire Lim

By Margaret Too

By Margaret Too
By Catherine Kong
By 芳城
By Genevieve Ngui
By Tammy Tng 

By Tammy Tng 
By Jacelyn Pang

By Jacelyn Pang

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