Wednesday, September 25, 2013

Bake Along #52 ~ Hokkaido Milk bread

It's been a while since I last joined the Bake Along event.  Always kept on reminding myself to participate but somehow time just ran away from me:P Too much procrastinations! For this bake along, I make sure I am on time by baking this 2 weeks ahead and saved on draft:D.  This bread stayed soft even after 3 days!  I am impressed...could be due to the fact that it contained milk, whipping cream and egg.

I found this recipe from Angie's Recipes and judging from her many beautifully baked bread in her blog, I know this recipe will turn out well and thus decided to use it. I was right:D

Without further ado, let's proceed to the recipe itself:-

Hokkaido Milky Loaf from Angie's Recipe
Serves : 10  Calories per serving: 325 based on a 2000 calories diet


540 g Bread flour
60 g Cake flour
10 g Dry active yeast
30 g Milk powder
80 g Sugar (reduced to 50g)
9 g Salt
1 pc Egg
250 g Fresh milk
150 g Whipping cream (heavy cream)

1.Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
2.Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl.
3.Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
4.Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
5.Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk.
6.Bake in a preheated 170C/340F oven for about 40 minutes.

I am linking this post to the Bake Along event organized by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and lena of frozen wings

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