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Friday, August 17, 2012

Bread(Straight Dough II)

Thanks to Shirley(Chia) from MFWL group for this wonderful recipe.Love it so much!! I am sticking to it for now!  

  • 16 pieces fist size buns
You will need:
  • 340g bread flour
  • 50g sugar
  • 1/2 tsp salt
  • 1/2 tbsp yeast
  • 210g milk
  • 40g butter
 The Preparation:
  1. Mix all dry ingredients in a mixer* and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
  6. Roll out,fill and shape as desired.
  7. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  8. Brush the top with milk.
*sugar, salt followed by flour then yeast. Direct contact of yeast with sugar and salt will "kill"/make the yeast less active.

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:Soh Pin Tee

~Indulge in what we make at DeQueenKitchen~

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