Thursday, October 3, 2013

Bake Along #52 Hokkaido Milk Loaf

This is one bread recipe sitting for quite long in my endless to do list
Great time to try out, finally! :)

I chose the straight method by Angie's Recipes
I tried Tang Zhong method once quite a while back and failed miserably. I wasn't in the mood to accept any failed bake with a big heart for now, so I avoided Tang Zhong for the time being LOL

Very happy with the result. This is one plain yet flavourful bread I definitely will make again
This recipe is officially in my fave bread now! :)




I should have used bigger loaf, but this is the only size I have
My kids named this "flower bread" haha...
 


It's a joyful feeling tearing them apart! :)



Soft, fluffy and tasty, too!
 


You can put whatever you feel like having - Nutella, jam, peanut butter, cream cheese - anything. I don't even mind eating it plain :)



What you need:
(below is half recipe)

270g bread flour
30g cake flour
1 1/4 tsp instant yeast
15g milk powder
40g caster sugar
4g salt
45g egg
125ml fresh milk, scalded
75g whipping cream

Method:
  1. Put all wet ingredients into the breadmaker pan (egg, milk, cream) followed by the dry ingredients (mix together in a bowl: bread flour, cake flour, milk powder, sugar, salt - and pour together)
  2. Make a well in the centre of the flour mixture in the breadmaker pan and pour in yeast
  3. Start breadmaker (dough programme) and let knead for 30 minutes followed by 1 hour proofing (first proofing)
  4. Take out the dough and divide into 3 equal portions, leave to proof for 20 minutes in a large bowl
  5. Flatten and shape each dough to oval, fold each side to the centre and flip (sealed side down)
  6. Flatten with roller into a long rectangle (length about 30cm) and then roll away from you like when you make swiss roll
  7. Arrange all 3 side by side in a lined loaf (I used 20x10cm) and leave to proof (second proofing) til doubled in size - between 30-45 minutes depending on the weather
  8. Preheat oven to 170degC and bake for 35 minutes til golden brown
  9. (I found my bread turned brown at the top pretty fast, so I tented it for the last 10 minutes of baking)
  10. Remove from oven and let cool on the rack

This delicious bread is for Bake Along , a baking event organised by  Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids where we baked our 52nd treat :)

14 comments:

  1. Hi Alice,
    Lovely bread, looks like this soft bread is on everyone's to do list, not anymore, it is now, to-do-again list! LOL!
    Thanks for linking!

    ReplyDelete
  2. Hi Alice, your loaf really looks soft and fluffy. How nice!

    ReplyDelete
  3. wow.. your bread is just like cotton!!! a loaf for moi please

    ReplyDelete
  4. Hello!

    Your blog has caught our attention because of the quality of the recipes. We would be delighted if you would join us at http://www.everyrecipe.com.au/ so that we could link to them.

    Everyrecipe is a search engine that compiles the best Austrailan cooking sites and blogs from the Internet. Several hundred blogs are already enrolled here and are taking benefit from the traffic we are sending to their sites.
    To join Everyrecipe, just go to http://www.everyrecipe.com.au/add-your-food-blog

    Cheers,
    Elin
    Everyrecipe.com.au

    ReplyDelete
  5. That bread looks so soft & yummy! This is something I want to try soon.

    ReplyDelete
  6. Yep, I love this recipe too, so easy to put together and yet gives such good results.

    ReplyDelete
  7. hi alice, yes, it is good even eating it plain! After seeing few of you making the straight dough method, i'm convinced that it is just as good as tangzhong. this is my favourite bread too, thx for baking along !

    ReplyDelete
  8. Hi Alice,

    I have used the Tang Zhong method by Christine's recipe a few times and it is ok. Sometimes, I just feel that there isn't a lot difference between breads with or without Tang Zhong... so why fuss using Zhong Tang??? :p In these cases, I rather follow the good recipes like Christine's and also Angie's rather than re-inventing it.

    Nice to hear your family and you like this loaf :D

    Zoe

    ReplyDelete
  9. Hi Zoe and Alice,
    While it it true that the taste is the same without tangzhong, the addition of tangzhong will enable the bread to maintain its softness over the next 2-3 days. Well, at least this is what I experimented during my journey in baking soft breads. Cheers

    ReplyDelete
  10. Hi Zoe and Alice,
    While it it true that the taste is the same without tangzhong, the addition of tangzhong will enable the bread to maintain its softness over the next 2-3 days. Well, at least this is what I experimented during my journey in baking soft breads. Cheers

    ReplyDelete
  11. Hi are you using any bread maker machine?

    May I know what model?

    Good day

    ReplyDelete
    Replies
    1. Sorry for the late reply. its kenwood bm450 :)

      Delete
  12. Hi Alice , May i know is this recipe can be done in a loaf using bread machine ? No butter or veg oil ?

    ReplyDelete
    Replies
    1. I never try but I think its possible, let me know the result ya :)
      no butter no oil, the usage of milk and whipping cream suffice :)

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...