IMG_6834 when i saw Joycelyn Pang post this bake on Facebook, this recipe immediately creeped its way to the top of my to-bake… о(ж>▽<)y ☆
当网友Joycelyn Pang 在脸谱上了这个帖子后,偶。。。又情不自禁地赐给了这食谱优先权。。 。。

Recipe adapted and translated from 涛涛妈咪的西点屋

Ingredients

250g bread flour
80g milk
35g egg white
40g caster sugar
3g salt
30g whipping cream
35g condense milk
20g butter
4g instant dry yeast

食材

高筋面粉 250克
牛奶80克
蛋白35克
细砂糖40克
盐3克
淡奶油30克
炼奶35克
黄油20克
酵母4克

Directions/做法

– place all ingredients (except butter) into bread machine according to instructions. Incorporate butter once everything comes into a dough and continue with kneading process
将面包材料除黄油外按先液体,再粉类的顺序放进面包桶里.和面成团后加入黄油继续搓揉

– select normal bread function on bread machine (most likely function 1), and choose 750g as weightage. start bread baking process
将装好材料的面包桶放进面包机里,就选择1标准面包的程序,重量选择750克,然后启动面包机,让面包机自动

Personal notes/温馨小贴士:

– after the first proof of 2 hours, i punched the dough down and divided into 3 equal portions and rested it for 20 mins
第一次发酵2小时并排气后,我将面团分割为3等份,然后休面20分钟

– after resting dough, i rolled out each dough then swiss rolled them into a long rectangular roll and placed them parallel to the length of a greased 450g loaf pan ~ 2 rolls on the bottom, and 1 roll on top, and between the 2 bottom rolls
休面后,我将各面团杆平,卷成长条形后,摆入已刷上黄油的450克吐司烤盘。面团是与烤盘的长段边形成平行线 ~ 底层两条面团,另一条摆在这两条的顶部中央位置

– i baked my bread for 30 mins on the second lower rack of my oven at 180 degrees C
吐司在我家烤箱第二底层,与180摄氏度烤了30分钟就完成了

ah bu kept nodding her head as she ate this fresh from the oven…
吃着新鲜出炉的吐司,阿母频频赞好。。
(ɔˆ ³(ˆ⌣ˆc)

Pollution index: 171 (unhealthy)

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(21) Comments

  • Mel (May 19, 2014)

    When I look at the softness of your slice bread, really I wanted to head straight to my kitchen to start baking this BUT unfortunate I dont have condensed milk in my pantry. So have to wait till my next groceries shopping. This bread uses so many types of milk..

  • Little Blue (May 19, 2014)

    除了米饭,最长出现在我们家的就是面包。。。。食谱收藏了!!不过,先来两片夹Kaya的。。。

  • Tze (May 19, 2014)

    Victoria, saw you bread doing yoga! Haha….I love baking bread too, bookmarked the recipe!

    Thanks for linkup with LTU!

  • eileen (May 19, 2014)

    我家太久没有面包香了,你就让我感受一下这幸福的气息,好吗?

  • 鲸鱼蓝蓝蓝 (May 19, 2014)

    土司的形状很特别啊真的,cute!!!

  • 0620 (May 19, 2014)

    妳这样potong queue,很不对的咯
    妳哪里对得起那些排队很久的食谱,咔咔咔!!

  • Esther Lau aka Copycake Kitchen (May 19, 2014)

    看到柔软的面包,我也想要一片!

  • Fion@轩宏妈 (May 19, 2014)

    那我有没有那个优先权先吃啊?哈哈哈哈

  • Tracy Low11111 (May 19, 2014)

    今晚晚餐想吃面包,
    打包两片可以吗?

  • May Law (May 19, 2014)

    又来迟了。。这么棒的面包,被客人抢完了吧!
    没关系, 希望下一个我会是最早来到, 嘻嘻1

  • Ann Low (May 19, 2014)

    Hi Victoria, I\’ve a bread machine sitting in my storeroom for years… Wonder the machine still working or not. Your bread looks so soft, can I have a slice please 🙂

  • joceline (May 19, 2014)

    这个形状很好看。

  • Cass (May 20, 2014)

    好喜欢练奶作的土司,香极了。

  • Rumbling Tummy (May 20, 2014)

    I remembered my very first successful bread attempt was Hokkiado Bread. Now I have to go see whether it is the same and revisit it again. Thanks for bringing back sweet memories for me.

  • Zoe (May 20, 2014)

    Hi Victoria,

    Seeing your loaf, I actually went to see the two Hokkaido milk breads that I have baked before… You are right that condensed milk is the magic ingredient here!!! I can see that this bread looks wonderfully soft too but I\’m curious to know which do you think is better? The one with condensed milk or without??? 😀

    Zoe

  • vivian (July 5, 2015)

    hi, may i know the 4g dried yeast is equal to how many teaspoon? i have tried to make hokkaido bread, but it seems did not rise into bigger size and thus it was not fluffy enough. i m checking what was wrong with it, maybe it was the yeast i weighed.

    • Victoria Bakes (July 5, 2015)

      Hi Vivian, general rule of thumb, a tsp is about 3G, so 4g is slightly more than one tsp but I do suggest you get a digital scale for this. Also, please ensure u r using instant dry yeast, not active, that will require pre activation. Check also on expiry and the temperature of your milk when proofing. Hope this helps.

  • Phaik-Lian (June 11, 2016)

    I love love love this recipe. The texture and aroma are just heavenly. I substituted 50g of the bread flour with 50g wholemeal flour. Because it’s so humid in my kitchen, I didn’t add to the hydration levels – I just used the exact same measurements. Turned out perfectly. This is just a beautiful dough to work with; it doesn’t even require me to oil my hands to shape it. A huge THANK YOU and bear hugs for this recipe!

    • Victoria (June 11, 2016)

      most welcome… what a nice compliment and thanks for letting me know your substitution. these feedback are always important information for me and other readers 🙂

  • amanda tan (September 13, 2016)

    Hi, you mentioned not to include the butter into the bread mixture initially. so may i know when to put in the butter? thanks.

    • Victoria (September 13, 2016)

      Hi thanks for alerting me. I have updated the post accordingly

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Victoria Bakes – Baking into the Ether