Friday, September 12, 2014

5 Thousand Dollar Starter Dough Recipe with Mexican Topping 五千块老式面包食谱加墨西哥馅


This is a recipe that I have intended to try for so long, after seeing it floating around in the blogosphere for the past few months, but when I finally did it, I didn't realise that it was that particular recipe that I have been waiting to attempt. You know why? Because I have so many bread recipes in my computer that sometimes I am so afraid that I would attach the wrong recipe with the wrong set of photos, since I am not able to catch up with the updating of the recipes in my blog. Time to take a much-needed break, haha!

This bread recipe is called the 5K bread recipe, 5K because it took the original owner 5 thousand renminbi to buy the recipe from someone else. If you just search for 5K or 5 Thousand Dollars Starter Dough Recipe or 五千块老式面包食谱, you would find a whole bunch of search results, so that just attests to how popular this bread recipe is. I am so glad I don't have to spend 5K on a bread recipe, I just have to sit in front of my computer and browse the free recipes available on internet, thanks to all the kind sharing of bread recipes from bread-bakers worldwide.

So this is my version of the popular 5K Starter Dough 五千块老式面包食谱. I ran out of idea on how to shape it, and I seriously do not have time to do fancy shaping so I tried to give it a twist by piping my all-time-favourite mexican topping on the round-shaped buns and left it empty on the other heart-shaped buns. 

Recipe originally from 爱和自由, makes 2 loaves
中文食谱请参考 爱和自由

Ingredients

Dough Starter
210g bread flour
90g low protein flour (I used cake flour)
24g sugar
6g instant yeast (2 tsp)
240g water

Main Dough
210g bread flour 
90g low protein flour (I used cake flour)
96g sugar
24g milk powder
1.5 tsp salt
90g eggs (1 + 1/2)
50g water
70g unsalted butter (add only when rough dough is formed)

Egg wash - using the half egg left over from the main dough, add few drops of water.


Method
1. Place all ingredients of the starter dough together in a bowl, mix well with spoon, cover and allow to ferment in a warm place for 1.5 to 2 h until the dough starter resembles honey comb structure.



2. Place all ingredients of the dough starter and main dough (except butter) together in stand-mixer with dough hook or in bread machine with dough function. Knead until it becomes a rough dough that doesn't stick to the sides, then add in room-temperature butter and continue to knead until it becomes a pliable non-sticky dough that can be stretched into membrane. (I used my new BOSCH MUM5 stand-mixer and it took me 25 min of kneading. Normally I would use my bread machine to knead for at least 40 min. This dough was very very sticky, so sticky that I was not able to knead until membrane stage without tearing the edges and I had to grease my hands and flour the tabletop generously to avoid the dough sticking to my hands and the table. Note that the timing given for kneading is just a reference.)



3. Cover with greased clingwrap and let it proof in a warm place for 60 min or until doubled in volume.



4. Punch down the dough to release gas, divide into pieces of 80g each, cover and rest for 10 min.
 
5. Shape the buns and add in fillings and proof for a 2nd time for 45 to 60 min or until doubled in volume. (The weight of my dough was 1020g, divided by 80, would yield about 12-13 buns. I placed 6 in a greased 8-inch chiffon tin and another 6 in a greased 7-inch heart shaped tin. I piped mexican topping onto the buns in the chiffon tin. The mexican topping recipe can be found HERE =>http://everybodyeatswell.blogspot.be/2014/06/my-treasured-recipes-1-japanese-cream.html.)


6. Apply egg wash and bake in a preheated oven at 180C for 25 to 30 min.
 

So what is the verdict? I find this method too time-consuming and the dough too wet and sticky to handle. I have done the same type of buns with mexican topping using Alex Goh's Japanese Cream Bread recipe 2 months ago and I found it a breeze, the texture of Alex Goh's recipe was (in my humble opinion) easier and better than this recipe. If you refer to the fotos in this Japanese Cream Bread post, you can make a comparison and see for yourself. However that being said, it doesn't mean that this recipe is not good, it just means that i do not have time for this recipe. It is good, but I do not like sticky dough. :)

(The opinions expressed in this blog are solely my own opinions, I do not wish to get into a lengthy discussion over which bread recipe is better. There are thousands of bread recipes on the internet, you would have to try them out to know which suits you the best. =) ) 


I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Also linking this post to YeastSpotting


By the way, if you are new to my blog or have not visited recently, pls be informed that I am now holding a second blog-hop My Treasured RecipesMTR #2 in Aug and Sept, featuring dough starter breads. You are welcome to join in the blog-hop from now till end September. 
 

Monday, September 8, 2014

Shanghai Cheesy Mooncakes with Nutty/Fruity Filling (上海芝士月饼~五仁馅~)





祝大家中秋节快乐, 食谱晚点才上。。。
Wishing everybody a Happy Mid-Autumn Festival. Will upload the recipe later when I am free.. :)

Sunday, September 7, 2014

台式奶香月饼 Taiwan Milky Fragrant Mooncakes

抱歉不好意思,这么丑的月饼也敢拿出来。这是我用星期四和朋友一块儿做月饼所剩下的饼皮放在冰箱过夜,星期五晚上才做的。星期四我们做了32个, 每个都美美的没有裂。放冰箱过夜的饼皮虽然有用两层保鲜膜包紧,但第二晚已经干到在包的时候就已经裂了,又不想浪费。 很伤心,因为第一批美美的月饼是在朋友家做的,没带相机所以没拍照留念,拿八粒回家吃,结果全部吃完了才想到要拍照。。。真是的。

这月饼超好吃,浓浓的奶油和奶香味,让你齿颊流香。 我放了超市买的红豆沙和自制的咸蛋黄,蛋黄太少了,下次要放多一点。

Recipe will be updated later, OK?





Tuesday, September 2, 2014

Traditional Children's (Piggy) Mooncakes (猪仔饼 / 公仔饼)






这是我人生中第一个月饼,是在做绿茶冰皮月饼的前一天完成的。虽然是很简单的猪仔饼/公仔饼,但做的时候却很紧张,因为我没有月饼模,只好用做红龟粿和饭粿用的木。我也没有做月饼用的糖浆。星期六冒雨花了1个半小时饶了比利时好几个镇的大型超市都买不到,只好做罢。穷则变,变则通,就干脆用韩国煮菜用的糖浆(Korean Cooking Syrup)博一博,没想到这样也行,高兴到我马上把晚上拍的照片立刻发上面书,嘻嘻。食谱晚点再上,是向Mimi Bakery House 学来的。。。

This is the first mooncake made in my entire life, which I did before I attempted the green tea snowskin custard mooncakes. Although this is a very simple recipe, but I was very nervous while doing these children's mooncakes, because I did not use the sugar syrup for making mooncakes, and I did not have any mooncake moulds so I had to use wooden moulds meant for ang ku kueh and png kueh. In fact, I spent 1.5 hours on Saturday afternoon braving the rain driving through a few villages to look for Golden Syrup, but to no avail. Finally I decided to use Korean Cooking Syrup, which I still have a big bottle left from the time when I made korean food. I was so happy that it actually worked and quickly uploaded the fotos (taken at night) to my FB. Now that the sun is finally out, I can take better pictures under natural light, so you can see them better. Will upload the recipe later, cos I am still chasing after mooncakes, haha.


Green Tea Snowskin Mooncakes with Custard Fillings (绿茶冰皮奶黄月饼)





This is the second batch of mooncakes in my entire life, green tea snowskin mooncakes with custard fillings. I will put up the photos first, and post the recipe later, cos I am still trying out new mooncake recipes these few days, so stay tuned! Recipe adapted from Christine's Recipes.

这是我最近做的冰皮月饼,这是我的第一次哟,可爱吗? 不好意思,先上照片,过几天才上食谱。因为我还在追风,追做月饼的风。。。

Thursday, August 28, 2014

MTR #2 - Tangzhong Hamburger Buns (汤种汉堡包)


This batch of hamburger buns was baked last week on 21 Aug. I better jot it down in case I lose my recipe notes, otherwise the fotos and the recipe will be covered with dust and never see daylight again, haha.

I baked these hamburger buns because my 2 older kiddies were nagging daddy to bring them to MacDonalds or Quick (local equivalent of Mac) for frietjes (belgian fries). As I am not a big fan of Mac or Quick, I decided to roll up my sleeves and make some tangzhong hamburger buns so that i could pair the buns up with nutritious fillings such as lettuce, tomato, ham and cheese. In this way, I can be assured that what goes into my kiddies' tummies are not junk food and at least has some nutritional value. So that was the motivation for spending a few hours just for 9 buns.

And the reward I got? Something priceless, because my son just asked me the other day when I am gonna make those soft and fluffy and "super lekker" hamburger buns :)


Recipe adapted from Bread Doctor by Yvonne C (65°C 汤种面包,陈郁芬著)

Ingredients A
30g egg (1/2 egg)
85g water at room temp
84g tangzhong starter (see step 1)

Ingredients B
210g bread flour 
56g low protein flour (cake flour/plain flour)
20g milk powder
42g fine sugar
2.75g or 0.5 tsp salt
6g or 2 tsp instant yeast

Ingredients C
22g unsalted butter


Method
1. Prepare the tangzhong dough in advance (click HERE for how to prepare tangzhong dough), transfer it into a clean bowl and cover it with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. (Note that the tangzhong dough can be chilled in the fridge for 2 - 3 days until the mixture starts to turn greyish.)

2. First place the wet ingredients (Ingredients A) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (Ingredients B). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the butter (Ingredient C) when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with jagged edges around the holes. (I used the dough function of my BM, let it run 20 min, pressed stop and start again, another 20 min, stop/start again.)

3. 1st Proofing - Cover the dough with greased clingwrap and proof in a warm place for 40 to 45 min or until doubled in volume. (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on.)

4. Punch Down - On a generously floured table top, grease your hands to punch down the dough to release air, then divide the dough into pieces of 60g each. Shape it round, cover and rest for 10 to 15 min.

 
5.  2nd Proofing - Shape the buns round, pinch the dough so that one side is smooth, holding on to the pinched side, dip the bun lightly in a bowl of water and then in a layer of white sesame seeds. Let the buns rest on the pinched side with the sesame side facing up, cover with towel and proof for 40 min. (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on.)
 
  
6. Bake in a preheated oven at 180C for about 15 min or until golden brown. (The book indicated top heat 180C and bottom heat 150C for 15 min, so I placed the buns in the middle shelf.)

I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Also linking this post to Little Thumbs Up (Flour) organized by Doreen from My little favourite DIY and Zoe from Bake For Happy Kids, hosted by Diana from The Domestic Goddess Wannabe at this post

Also linking this post to Cook-Your-Books #15 hosted by Joyce of Kitchen Flavours

And to YeastSpotting.


By the way, if you are new to my blog or have not visited recently, pls be informed that I am now holding a second blog-hop My Treasured Recipes MTR #2 in Aug and Sept, featuring dough starter breads. You are welcome to join in the blog-hop from now till end September. More details to be found HERE.

Monday, August 25, 2014

MTR #2 - 5°C White Loaf (5度C冰种白土司)

Does this bread look cute?

I made this 5C white loaf on Thursday (14 Aug) and I have to wait till now before I can sit down, organize my thoughts and my hand-written notes and pen down the bread recipe. What a hectic week I had, we went camping the weekend of 15/16 Aug and the kids were thrilled but hubby and I were dead tired! 

First, I have to thank Charmaine of Mimi Bakery House for introducing the 5C bread to me. If you have never heard of 5C, do not be confused with the 5C which a lot of Singaporeans used to talk about in the past - Cash, Car, Credit Card, Condo, Country Club membership. No, this 5C refers to 5 degrees celsius. So the 5C bread is a 5 degrees celsius refrigerated dough starter bread (5度C冷藏液种) introduced by a Taiwanese baking book called 面包教室之5度C冰种的美味.

And what's so special about this 5C bread? Well, like most asian sweet breads such as Yvonne C's Hokkaido Milk Loaf (tangzhong water roux) and Alex Goh's sweet bread dough, this bread requires a starter dough, which has to be made in advance, proofed at room temperature for 1 hour and then immediately stored in the fridge at 5 degrees celsius for 16 to 18 hours. If you are familiar with asian sweet breads, you will know that the Hokkaido Milk Loaf uses a 65C 汤种 tangzhong water roux as dough starter, whereas Alex Goh's sweet bread is made using an overnight scalded dough starter. The 5C dough starter is different from the 2 above-mentioned dough starters as it does not involve heating the dough to 65C or scalding it with boiling water, instead it involves the usage of yeast. So it is more like a sponge dough starter. What you do is, you mix water with bread flour and yeast, proof at room temp for 1 hour and store in the fridge overnight. Then the next day when you wanna make your bread, just take the required amount from the dough starter stored in the fridge. So that was exactly what I did. :)


So what is the result? Pictures speak louder than words, just see how soft the bread is in the pictures. It was so soft that I had to bring out the "expert" (my bread/meat slicing machine bought in ALDI Belgium) in order to slice the loaf. As I had a machine to help me, I calibrated the thickness to 0.8cm, since I prefer thinly sliced breads than thickly sliced ones. By the way, I said earlier we went camping during the weekend of 15-17 Aug. What happened was, I made this bread on 14 Aug, finished most of it on the same day, and sealed the rest in a plastic bag, and conveniently forgot about it after I came home. Surprise surprise! The bread was still soft and fluffy the following Tuesday 19 Aug by the time I discovered it. So it was good for 5 days at room temp of 20 degrees celsius! Did I eat it? Of course not, I just touched it to feel how soft it still was. Being the generous housewife, I gave the bread to my remaining chicken to console her for the loss of her dear companion. One of my 2 chickens had died due to old age (>3 years) over the weekend. It is actually good news for me as it means I can get new chickens to lay more eggs since my chickens are so old that they are on strike most of the time!


Back to this 5C bread, this is actually a recipe I saw in a FB group, adapted from the book I mentioned above. It is a modified recipe, I have tried to trace it to the original recipe in the book but I could not find a match, so I decided to call it a white loaf. Pls note that although the ingredients were sourced from the fb group, the method (BM and oven version) was written by myself. 


Ingredients adapted from Fiona Lee's recipe

How to made 5C Dough Starter
300g bread flour
300g water (some say cold water, I added water at room temp, not lukewarm)
1g or 1/3 tsp instant yeast (1 tsp=3g)

Mix all 3 ingredients together, put it in a clean container, cover and proof at room temp for 1 hour, then place it in the fridge for at least 16 hours. I used a very big container and so you don't really see the rise in volume, plus the fact that my room temp was very low at only 20C, hence it gave the impression that the dough starter did not rise much during the 1st 1 hour. However pls note that the dough starter is ready to use once you see bubbles on the surface. I kept it in the fridge for exactly 16 hours.




How to make Main Dough
Ingredients A (dry ingredients)

330g bread flour
20g milk powder
60g fine sugar
4g or 4/3 tsp instant yeast (1 tsp = 3g)
3g or 1/2 tsp salt (1 tsp = 5.5g) *

*I added salt although it was not stated in this modified recipe. The recipes in the book however do include salt.

Ingredients B (wet ingredients)
200g of 5C dough starter (after 16 hrs in fridge)
120g milk (cold from fridge)
1 egg (60g)

Ingredients C (fat)
40g butter (to be added last, after rough dough is formed, about 5 min after start of kneading)


Method
(Note that I made the entire bread in my BM including the proofing and final baking, but I have also written down the steps for baking in the oven for those who does not have a BM.)


1. Prepare the 5C dough starter at least 16 hrs in advance, place it in an airtight container with sufficient room for it to expand, and chill it in the fridge overnight.

2. First place the wet ingredients (Ingredients A) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (Ingredients B). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the butter (Ingredient C) when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with smooth edges around the holes, that is it must be able to pass the windowpane/membrane test.

(A) Steps for Bread Machine
1. I was using Primo bread machine which has a "Sweet" mode (number 5). I first pressed "Sweet" and let it knead for 10 min and pressed stop. Then I re-pressed "Sweet" again (Sweet, Light Crust, 700g) and let it complete the entire cycle which took 2 hrs 50 min. The "Sweet" mode will knead for the 1st 10 min, rest for 5 min, knead again for another 20 min, then followed by proofing and finally baking. So I actually let the BM knead for 10 + 30 min. Based on my experience with my BM, at least 40 min is required for such breads.

2. Immediately remove from BM once the time is up and cool it on a cake rack before slicing. This bread can be kept for a few days as long as you seal it in clingwrap or ziploc bag and then in another plastic bag or airtight container. The bread will stay soft for as long as 5 days, as what I have discovered.



(B) Steps For Oven
1. 1st Proofing - Cover the dough with greased clingwrap and proof in a warm place for 40 min or until doubled in volume. 

2. Punch Down - On a generously floured table top, grease your hands, and punch down the dough to release air, then divide the dough into 6 pieces of 150g each, cover with greased clingwrap and rest for 20 min

3. Shaping - Flatten each piece of dough, roll it out and roll into a swiss roll, cover and rest for another 20 min. Flatten and roll into swiss roll again, place all 6 pieces into a 900g pullman tin. Or you can put 3 pieces each into two 450g pullman tins.

4. Proof until 80% and close the lid of the pullman tin.

5. Bake in preheated oven at 210C for 30 min.





I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Also linking this post to Little Thumbs Up (Flour) organized by Doreen from My little favourite DIY and Zoe from Bake For Happy Kids, hosted by Diana from The Domestic Goddess Wannabe at this post

Also linking this post to Cook-Your-Books #15 hosted by Joyce of Kitchen Flavours

And to YeastSpotting.



Friday, August 22, 2014

MTR #2 - Tangzhong Ham & Cheese Loaf (汤种火腿起士土司)


I made this soft and fluffy tangzhong ham and cheese loaf last Thursday, it was such a lovely bread and I really love its texture and flavour.  Such a delicious savoury combination - grated cheese, ham and garlic sauce, I am sure you will fall in love at the first sight and after the first taste. 

I baked it just in time before my kiddies and hubby came home at 5pm. Since dinner was not yet ready, I quickly offered them the bread and it was finished in a jiffy, 5 minutes and the whole loaf was gone! It was actually quite a small loaf. OMG, I took such a long time to prepare and bake and yet it was gone in 5 min, not that I am complaining though! :)


Recipe adapted from a Taiwanese chinese baking book well-known for its Hokkaido Milk Loaf recipe - Bread Doctor by Yvonne C (65°C 汤种面包,陈郁芬著)

Ingredients A (dry ingredients)
171g bread flour
45g low protein flour *
22g fine sugar
2g or 1/3 tsp salt (1 tsp = 5.5g)
4.5g or 1.5 tsp instant yeast (1 tsp = 3g)

* I used cake flour, you can use plain flour

Ingredients B (wet ingredients)
63g water
34g egg (1/2 egg) at room temp
54g tangzhong dough at room temp

Ingredients C
11g unsalted butter at room temp.

Fillings
grated cheese for pizza (Boni Special Mix - Affligem/Gouda/Cheddar) 
ham
pepper (omitted)
 
Toppings  
grated cheese for pizza
garlic sauce (can be replaced with mayonnaise or tartar sauce)


Method
1. Prepare the tangzhong dough in advance (click HERE for how to prepare tangzhong dough), transfer it into a clean bowl and cover it with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. (Note that the tangzhong dough can be chilled in the fridge for 2 - 3 days until the mixture starts to turn greyish.)

2. First place the wet ingredients (Ingredients A) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (Ingredients B). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the butter (Ingredient C) when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with jagged edges around the holes. (The dough was pretty sticky, so I kneaded about 45 min. I used the dough function of my BM, let it run 20 min, pressed stop and start again, another 20 min, stop/start again, and a final 5 more min. Total 45 min.)

3. 1st Proofing - Cover the dough with greased clingwrap and proof in a warm place for 45 min or until doubled in volume. (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on.)

4. Punch Down - On a generously floured table top, grease your hands to punch down the dough to release air, then cut the dough into 3 pieces of 120g each. Cover and rest for 15 min. (The weight of dough was 382g, divided by 3 = 127g per piece).

5. Shaping/Resting - Flatten and roll each piece into oval shape, add in a piece of ham and sprinkle some grated cheese on top, then roll it up like a swiss roll, and slice each roll into 2, so you will get 6 rolls. Place the 6 rolls into a greased 450g pullman tin. (The bread tin must be greased since the book has indicated to line the tin with baking paper. I made a mistake in placing the fillings. The ham and grated cheese should cover the whole length of the rolled out dough before rolling up.)


6.  2nd Proofing - Cover the rolls with greased clingwrap and proof until the tin is 70% full. (I left it to proof in the oven with lowest heat turned on and it took me about 1 hour in cold summer.)


7. Apply a layer of garlic sauce (or mayo or tartar sauce) on top of the loaf and sprinkle grated cheese generously. (Original recipe used mayo and added sliced onions and chopped spring onions which I omitted.)

8. Bake in a preheated oven at 180C for about 35 min or until golden brown. (The book indicated top heat 150C and bottom heat 180C for 35 min, so I placed the bread tin in the lower shelf such that the top would reach the middle of the oven.)


By the way, if you are new to my blog or have not visited recently, pls be informed that I am now holding a second blog-hop My Treasured Recipes MTR #2 in Aug and Sept, featuring dough starter breads. You are welcome to join in the blog-hop from now till end September. More details to be found HERE.


  

I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Also linking this post to Little Thumbs Up (Flour) organized by Doreen from My little favourite DIY and Zoe from Bake For Happy Kids, hosted by Diana from The Domestic Goddess Wannabe at this post

Also linking this post to Cook-Your-Books #15 hosted by Joyce of Kitchen Flavours

And to YeastSpotting.




Wednesday, August 13, 2014

Hokkaido Milk Loaf (Straight Dough Method) using Bread Machine

I have made Hokkaido Milk Loaf quite a few times using the Tangzhong method but I have never tried the Straight Dough method, so I finally decided to try it last week. It is funny because I actually did the Straight Dough method for Hokkaido Wholemeal Milk Loaf before I attempted the same method for the White Loaf recipe, I call the Wholemeal Loaf the Hokkaido Wholemeal Milk Loaf that can do yoga, because it was so soft it looked as if it was doing yoga! In fact, I did 2 versions for the Wholemeal Loaf which you can see here and here


What I like about the Straight Dough method is that it is so simple, no need to prepare the Tangzhong or Water Roux in advance, just dump everything into the Bread Machine, go surf FB and wait 2 hours 50 min, tick tock tick tock. The BM will do everything for you, and the bread is just as good. Life is so simple, how I wish every bread is as easy as this, haha. Then I can just sit back, relax and read a book or watch TV. When the time is up, just open the BM and I can enjoy my bread with homemade kaya and some expresso coffee...




Here is the recipe for this Hokkaido Milk Loaf (Straight Dough Method) using Bread Machine


Ingredients for 1 small loaf
270g bread flour
30g cake flour or low-protein flour
15g milk powder (Nestle low fat milk powder)
5g instant yeast (1 tsp = 3g)

40g fine sugar
4.5g salt (1 tsp = 5.5g)

1/2 egg (30g)
125g fresh milk
75g whipping cream or heavy cream (can replace with plain/greek yoghurt)


Method
1. Put everything into your bread machine and press "Sweet" mode, "Light" crust, and "700g". Each BM is different so choose the options according to your BM. (My bread machine has indicated it will take 2h 50 min.  However note that you should choose "Light" crust instead of "Medium" or "Dark" since the crust turned out to be nicely brown and crispy even though I chose "Light". If you are using the same BM as mine, it is advisable to press "Dough" mode to knead for 10 to 20 min before pressing "Sweet" mode, reason being the total kneading time for "Sweet" mode is only 30 min, which is not sufficient for this bread.

2a. If you don't like to use BM for baking, press the "Dough" function, let it run for 20 min, press stop and re-press "Dough" function again for another 20 min. Total 40 min of kneading at least. You should knead until the dough can pass the windowpane test, which means the dough can be stretched into a thin membrane without breaking. Remove it when kneading is completed, grease your hands and shape it round, cover with greased clingwrap or damp kitchen towel and let it proof 2 times for 1 hour each or until doubled in volume. After the 1st proofing, punch down the dough to release air, shape it round, cover and proof a 2nd time for another 1 hour. Then bake in a greased bread pan or 450g pullman loaf pan and place in preheated oven at 340F / 170C for 40 min or until it turns golden brown. The bread should be placed one shelf lower than the middle shelf so that the top of the bread reaches the middle height of the oven. (Note: You may like to refer to my post on the Hokkaido Milk Loaf Tangzhong method for a detailed step by step recipe on how to shape and bake in the oven.)

2b. If you don't have a BM, you can use a stand-mixer with dough hook to knead until the dough is smooth and elastic and passes the windowpane test, about 40 min for me. Then follow the instructions as per step 2a to continue to bake in the oven.

Note that the marking on the bread was due to my cooling rack. I should not have inverted it on the cooling rack because it left such an ugly marking.

Notes:
- If you are using BM to knead, remember to scrap the sides of the BM bowl using a rubber spatula to make sure all the ingredients are nicely incorporated into the dough. Same goes for stand-mixer.

 - The milk, whipped cream and egg should be at room temperature if you are using stand-mixer. If you are using BM, it's not necessary since the BM generates sufficient heat to warm up the ingredients during kneading but I did warm up my milk (cold from the fridge) briefly in microwave just to be on safe side.

- If you are using delayed timer function in BM, make sure you set the sugar, salt and yeast apart and don't mix them together, the yeast should also be separated from the liquid ingredients with a barrier of flour because you want the yeast to stay dry until the machine starts its cycle. It doesn't matter if you are using the BM right away.

Good to know:
 bread machine baking tips from King Arthur Flour


Wanna see other hokkaido breads I have baked?
- Hokkaido Milk Loaf Tangzhong Method (2 Oct 2013)
- Hokkaido Wholemeal Milk Loaf that can do Yoga (16 May 2014)
- Hokkaido Wholemeal Milk Loaf Horlicks Version (11 June 2014)


I am submitting this post to YeastSpotting.

Also linking this post to Little Thumbs Up (Flour) organized by Doreen from My little favourite DIY and Zoe from Bake For Happy Kids, hosted by Diana from The Domestic Goddess Wannabe at this post.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
- See more at: http://www.bakeforhappykids.com/#sthash.OAjui5ra.dpuf
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
- See more at: http://www.bakeforhappykids.com/#sthash.OAjui5ra.dpuf
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.

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