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Saturday, 22 August 2015

Plain Sweet Loaf - The bread that stay soft for days 甜面包






Lately, I'm experimenting the widely used method in my bread - Flour Gelatinised Method which adapted to Alex Goh, a famous Malaysian baker. 

The trick to convert normal bread recipe to flour gelatinised method is to take out 1/4 portion of the original bread flour recipe, then add 70% boiling water to this 1/4 portion.



This was the first loaf I made, small one.

Day 2, still very soft, as good as day 1.

Day 3, still soft. No need to steam/ toast/ warm the bread on day 3.
Love this!!


I had baked 2 loaves of bread using this method before I share this recipe. The first one was a small loaf and the second one was bigger. Both turned out very soft and super fragrant! and they stay as soft for at least 3 days. Even on day 3, I don't need to steam/ toast/ warm the bread. I can't tell if they'll  still stay soft on day 4 because my bread normally finished on day 3. Otherwise, it'll be kept in the fridge or turn them into Crouton!


Never ask a 6yo which one he likes, his answer is always the crunchy one!

Garlicious Buttery Crouton. One of my son's favourite snack!
Once he started one, he can't stop munching lol..


Click here for Buttery Garlicious Crouton recipe.




Ingredients:




(A)

120g Bread Flour

83g Boiling Water


(B)

360g Bread Flour

120g All Purpose Flour

150g Sugar (can be reduced if you like it less sweet)

About 1.5 tsp Salt

30g Milk Powder

About 3 tsp Instant Yeast


(C) 

195g Cold Water

90g Cold Egg


(D)

90g Unsalted Butter (softened)



(E)

Some softened butter to grease the pan and work top.



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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:



Day 1:

1. Mix (A) together using a spoon. Form a rough dough. Cover and let it cool completely. Keep in the fridge for at least 10 - 12 hours.





Day 2:

2. Mix (B) in a mixing bowl. Add in (C) and knead to form a dough. Add in (A) and knead until well combined. Add in (D) and continue to knead until it passes the membrane test/ windowpane stage. 

3. Cover and let it proof for 60 minutes.

4. Transfer the dough to a lightly greased work top. Punch down. Cover with cling wrap and let it sit for 10 minutes.





5. Grease the rolling pin with some butter, roll the dough flat. 







6. Fold 2 sides in and roll up.





7. Transfer to a greased baking tin. 


I 'borrow' this loaf tin from my dad. Hahaha...obviously this is too big for my 1st loaf.



So I made a bigger one after that.


8. Cover and let it proof for 60 minutes.









9. Bake in a preheated oven 200'C, lowest rack for 35 minutes.



10. Once it's baked, remove from the baking tin. Let it cool on the rack.





11. Slice it when it's completely cooled.  If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 



This is the food that  Mr. Chew (my dog) couldn't resist!! lol...



Updated 5 Sept 2015 


Same recipe, baked into small buns filled with pork floss. Cute? :)


Some feedback from those who have tried this recipe:


By Maureen Koh

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