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Tuesday, 22 September 2015

Light & Fluffy Japanese Sweet Loaf 奶香松软甜面包






Lately I had been trying out different bread recipes, trying different method to get bread that will stay soft for days. All these does is to get myself ready for Primary 1..... Yes, I'm not joking. Next year my boy is going to P1 and I'm planning to bake bread for his breakfast. There's no way for me to bake in the dawn, I must have recipes that can produce soft bread that will stay soft for the next few days. So I don't need to get up so early to prepare breakfast. :)







I had tried one of Alex Goh's recipe using flour gelatinised method. Here's the recipe... Plain Sweet Loaf that stay soft for days . This time, I tried another one with whipping cream. If you have tried bread recipe with whipping cream, you'll know how's the texture of this bread. Light and fluffy, and YES, this bread stay soft for days! 






I was very busy these few days, I had no time to take the day by day photo. Here's the video to show how's the texture of the bread on the 4th day. Still soft, no re-heat required, taste as good and no mould on the bread of course. :) Hmm...do ignore the messy background, we just finished our lunch, son grabbed the last piece of bread, had a bite and I quickly 'borrow' it and took a quick video... >.< 

~This was the crust, supposed to be harder than the centre part of the bread ~





Ingredients:



(A)

120g Bread Flour

85g Boiling Water


(B)

380g Bread Flour

140g Sugar (My bread is always sweet, reduce sugar if you like it less sweet)

About 1 tsp Salt

2.5 tsp Instant Yeast


(C) 

120g Cold Milk

100g Cold Whipping Cream

60g Cold Egg


(D)

40g Unsalted Butter (softened)



(E)

Some softened butter to grease the pan and work top.



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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 90 minutes or until double in size.




4. Transfer the dough to a lightly greased work top. Punch down. Divide into 2 equal portions. Cover with cling wrap and let it sit for 10 minutes.





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

6. Roll up, then roll the dough flat and roll up and seal. 

7. Transfer to a greased baking tin. 




8. Cover and let it proof for 60 minutes.









9. Bake in a preheated oven 200'C, lowest rack for 30-35 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.



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