Thursday, 30 June 2011

Japanese Cream Bread

This is recipe is so simple and fail-proof. Good start for beginner like me. :D
Source: Magic Bread by Alex Goh
A.  120g       bread flour
  85g       boiling water

B.  380g       bread flour
  75g        sugar
 6g        salt
 8g        instant yeast
60g         warm water

C.    60g       cold milk
100g       whipping cream
1          cold egg

D.    40g      butter
  1. Add the boiling water from A into bread flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
  2. Add instant yeast into warm water, set aside for about 10 minutes
  3. Mix B until well blended. Add in yeast mixture and C then knead to form rough dough. Add in A and knead until well-blended.
  4. Add in D and knead to form elastic dough.
  5. Let it proof for 40 minutes. Divide the dough into 12 pieces, 80g each and mould it round. Let it rest for 10 minutes.
  6. Flatten it and roll it into oblong shape. Place 3 pieces of the dough onto a greased 17x9x6.5cm loaf tin. Make 4 loafs.
  7. Let it proof for 50 minutes. Bake at 180’C for 20-25 minutes.
I am submitting my post to Aspiring Bakers for Aspiring Bakers Contest

No comments:

Post a Comment