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Tuesday, July 10, 2012

Bread(Straight dough)

I love this recipe so much that i am keeping it for sure.It yields very soft bread and most importantly it is a straight dough method!Thanks to Gina for introducing this recipe!

15 pieces fist size buns

You will need:
143g milk
35g egg
25g castor sugar
5g salt
250g bread flour
4g instant yeast
38g unsalted butter(softened)
The Preparation:
  1. Mix all dry ingredients and stir till well combined.
  2. Add egg followed by milk till dough is formed.
  3. Let the mixer knead for another 8 minutes.
  4. Add softened butter and knead for 10 minutes or till dough is not sticky and forms a membrane when stretch.
  5. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  6. Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
  7. Roll out,fill and shape as desired.
  8. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  9. Brush the top with milk.

The Baking:
  1. Bake in a pre heated oven for 12-15 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.

  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

Original recipe from:鮮奶高鈣土司 by 的網誌

~Indulge in what we make at DeQueenKitchen~

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