IMG_6158

Recipe adapted from 飞雪无霜

Ingredients (makes a 450g loaf)

IMG_6160Custard
1 egg yolk
10g sugar
15g bread flour
65g milk

Dough
250g bread flour
30g sugar
2g salt
4g instant dry yeast
15g milk powder
100g water
25g butter, softened

Directions

IMG_6159– first prepare custard by mixing all ingredients, and heating over low heat in a saucepan. stir constantly till mixture becomes thick. remove from heat, cover with cling wrap (directly over custard) and allow to cool for an hour
– mix all dough ingredients together with custard (except butter) and knead till you get a soft dough
– incorporate butter and knead till dough is soft and silky
– allow to proof till double in size
– punch dough down and divide into 3 equal portions. allow dough to rest for 15 mins
– roll a portion of dough out and roll it up swiss roll style. repeat the same process for the rest of the 2 portions and place in a greased loaf pan
– allow to rise for the second time till it fills up 90% of the pan and brush the top with egg wash
– bake for 35 mins in preheated oven of 180 degrees C, tenting bread once the top begins to brown

Personal notes:

IMG_6163– i made a 340g loaf, and made 4 individual buns (@43g)
– little animals expressions are painted with melted chocolate just before baking
– buns were baked (un-tented) for 14 mins

IMG_6162

IMG_6161extremely soft bread… this is a keeper ٩꒰ಂ❛ ▿❛ಂ꒱۶♡

Pollution index: 38 (excellent)

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