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Sunday, April 13, 2014

5K Bread (Must try!)

Almost everyone was toking about this 5K bread recently and I decided to give it a try. Why it is named 5K bread? From my understanding, the originator actually spent 5K in ringgit to come out with this recipe. I really thank her for her generosity for sharing. Its like 独乐乐,不如众乐乐。

Anyway, this recipe might look complicated but its actually quite easy. There is an additional step compared to straight dough;you need to prepare a starter dough. I am using the recipe from Ellena's blog.(I used all bread flour though.) Her post is perfecto! She not only wrote the steps clearly, she even had step by step pictures.Do hop over to her post if you have problem understanding the recipe below and need pictures for reference.

You know what i like about this recipe? It yields really soft and tasty bread. I kept one till the 4th day and it is still as soft. (okay maybe not as soft as Day 1 but still very soft!) It is definitely a keeper!

*Updated:the dough is a little sticky to handle and shape.You will need to flour/oil your hands.So i guess i still prefer the straight dough method.

  • about 16 pieces fist size buns

You will need:

Starter Dough
  • 150g bread flour
  • 13g sugar
  • 3g instant yeast
  • 120g warm water
Main Dough
  • 150g bread flour
  • 48g sugar
  • 1/2 + 1/4 teaspoon salt
  • 13g milk powder
  • 45g egg, lightly beaten
  • 22g water
  • 35g butter,soften

 The Preparation:

Starter Dough (Prepare a day before.)
  1. Mix all ingredients using a spatula.
  2. Store in an airtight container and refrigerate for 24 hours.
*It is normal that the dough is sticky,so don't worry.

Main Dough
  1. Put all ingredients (including starter dough but exclude butter) into mixer and knead till a dough is form.
  2. Add butter and knead till membrane stage. (It will first appear impossible to form a dough but just continue kneading.)
  3. Leave the dough in a warm place and proof for 1 hour.
  4. Divide the dough into desired sizes and fill them with your favourite fillings. 
  5. Placing on baking tray and proof for 45 minutes.

The Baking:
  1. Brush the top of the dough with milk.
  2. Bake in a pre heated oven for about 15 minutes at 170°C.
  3. Remove from baking tin immediately and cool on rack.
  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • 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.

~Indulge in what we make at DeQueenKitchen~

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