Sunday, January 17, 2010

Hokkaido Milky Loaf

Recipe from Imperial Kitchen.

270 g Bread flour
30 g Cake flour
5 g Dry active yeast
15 g Milk powder
40 g Sugar
4 g Salt
1 pc Egg
125 g Fresh milk
75 g Whipping cream (heavy cream)


1. Put all ingredient in the mixing bowl. (make sure the salt and yeast are not put together). Use a dough hook and knead till dough form.
2. Continue to knead dough till elastic and smooth.
3. Cover with cloth/cling wrap and proof for 450mins or till double. 
4. After that, knead slightly to release the air. 
5. Roll dough from top down into a longish shape (like swiss roll). Put into a well greased baking tin (7" x 4" x4") and proof for another 45 mins or until double.
6. Brush with milk and bake in preheated oven 170 degree for 40 mins.

Note: I covered the tin to get a square loaf. I think the bread will be even softer if I didn't cover it, so it can raise higher and more air.

No comments: