IMG_8092just arrived back in beijing last night and had to get busy with hubby’s breakfast
i saw this on cookpad a while back and couldn’t wait to get started
and as i happily baked away, i made a mistake which ended up to be a blessing disguise..
i inadvertently used cake flour instead of bread flour.. did it come out well?
oh yes…. so well.. so soft
昨晚刚抵京就立马开炉给老小孩做早餐吐司
前些在网上收藏了这么一个食谱
迫不及待。。可当中却犯了个小错误。。
疏忽滴用蛋糕粉替代了面包粉
不过哈。。还真是个美好的错误。。
好吃!超软

* UPDATE: like to take this opportunity to thank everyone for supporting this recipe and to answer a few common questions:
1: is the butter used on the slash in addition to the stated recipe i.e. 45g? yes it is. place as much or as little butter on the slash as you want. or omit completely
2: should i use cake or bread flour? i will say, if you do not need a bready texture bread, go for cake flour. it makes the bread really soft. give it a little toast and it is so delicious.. crusty, yet soft on the inside
注:感谢大家对此食谱的兴趣也借机统一回答几个问题:
1: 摆放在面包上方的黄油是否在食材中的45克黄油之外?是的。面包上想摆放多少黄油依个人口味。不爱放,也可免去
2: 那我该用蛋糕粉还是面包粉制作这吐司呢?我觉得如果你不太在乎面包的口感,就用蛋糕粉。因为制作出来的面包真的很软。享用前,稍微烤一烤,外脆、内软,真的无法形容

Recipe adapted and modified from Cookpad

Ingredients (makes a 1.5 lb toast)

350g bread flour
45g rice flour
1 egg
milk ~ note that milk + egg should come to 270ml
30g sugar * i used trehalose
45g unsalted butter
5g salt
5g dry yeast

食材 (可做一个1.5磅吐司)

面包粉 350克
粘米粉 45克
鸡蛋 1颗
牛奶 ~ 注:牛奶+鸡蛋=270毫升
糖 30克 *我用了海藻糖
无盐黄油 45克
盐 5克
干酵母 5克

Directions/做法

– mix and knead all ingredients together till you achieve window pane stage. allow to proof till double in size
食材混和、和面至拓展状态。进行一次发酵至双倍大

– punch dough down and divide into 4 equal portions. allow to rest for 15 mins
面团排气、分割成4等份。休面15分钟

– roll out each portion of dough after resting and swiss roll tightly. place into greased loaf pan and allow to rise for second time at 35 degrees C for about 40 mins (or till the dough is reaching the top of the pan)
取一份面团,擀平并卷起。摆入涂抹了油的烤盘,并在35摄氏度温度进行二次发酵,约40分钟(或至8分满)

– slash the top of the loaf and top with butter. bake in preheated oven of 180 degrees C for 30 mins * i baked for about 47 mins on second lowest rack of oven
面团顶部划上一刀,摆上切片的黄油。送入预热至180摄氏度烤箱烤30分钟*我用了烤箱倒数第二层烤了47分钟

– once it’s baked, drop pan from a height of 30cm to release steam and unmould to cool
面包烤好后,将烤盘从30厘米高处往下掉以去除蒸汽。脱模,冷却

IMG_8090i am submitting this post to Best Recipes for Everyone #4 Nov14~~ Fresh From Oven ~My Bread Story hosted by Fion of XuanHom’s Mom Kitchen Diary

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(39) Comments

  • Mel (November 10, 2014)

    Hi Victoria
    You have been busy travelling! Lucky you! I guess making that mistake of using cake flour have also made this bread extra soft and fluffy in texture! Hmm…..and now you make me whether to go with bread flour or cake flour now???!!!

    • Victoria Bakes (November 10, 2014)

      yeah mel mel! i was in rotorua! wow.. wondered how you stayed there for so long… ok.. i will say i will make the same mistake again 😉

    • Chui Lan (November 17, 2014)

      U mention slash the top of the bread. Do v slash with a knife? And how deep.

      • Victoria Bakes (November 18, 2014)

        Hi Chui Lan, I have a lame, or a bread scoring knife. You can try using a razor blade which may be easier. My slabs of butter were about 1.5cm in height, so my slash was c. 1cm. as long as the butter can stay inside the slit and not pop outside the slit it will be fine and it depends on how thick your butter is. Of course, you wouldn\’t want to slash too deep to deflate your loaf. Hope this helps

  • Doreen (November 10, 2014)

    Hi Vic,
    Nice to have you back!
    Glad that you shared another lovely bread again.
    Well, should I use bread flour or cake flour ..hehe
    mui

  • Grace (November 10, 2014)

    The texture of this bread really looks fluffy and soft.
    Is the dough easy to shape? Wet?
    I want to try the other bread recipe you shared last few months but couldn\’t find super strong bread flour in Sg 🙁

    • Victoria Bakes (November 10, 2014)

      Hello Grace, this dough is very easy to handle, unlike the 85% hydration toast. for super strong bread flour, try Bake King. i once bought the canadian flour from there

  • 鲸鱼蓝蓝蓝 (November 10, 2014)

    那组织真的很棒,看得出来很柔软

  • Fion (November 10, 2014)

    极力推荐的?妳说我怎能错过呢?嘻嘻嘻
    因为买了一包日本高筋面粉,不懂跟妳说的强力面包粉一样吗?

  • Irene Myme (November 10, 2014)

    你推荐的一定很好吃,我把食谱带回家先,一有时间即刻开工。嘻嘻~

  • Pearly Leong (November 10, 2014)

    Soft and nice bread. Thank you.

  • kitchen flavours (November 10, 2014)

    If only my baking mistakes could turn out as delicious as yours!
    The bread looks super soft and wonderful!

  • Anna Leung (November 11, 2014)

    請問入爐前擺在面的牛油, 是否材料中45g 牛油之外? 謝謝.

    • Victoria Bakes (November 11, 2014)

      您好 Anna, 是的,在食材以外的份量。想要多少黄油依个人口味。也可免去。谢谢

      • Anna Leung (November 11, 2014)

        好, 謝謝您Victoria.

  • May Law (November 11, 2014)

    亲亲还真勤劳,回到家就立刻开炉了, 你的爱人有你真是好幸福啊!

  • Zoe (@bake4happykids) (November 11, 2014)

    Hi Victoria,

    You are back last night and you are so fast back to blogging!!!

    I have tried a few recipes that you have recommended from Cookpad and they are superb! I believe that this is also super good too!

    Zoe

  • 婉婉下午茶 (November 12, 2014)

    哎呀,看到你的面包,我嘴巴都停不下来了。。nom nom

  • Jess @ Bakericious (November 12, 2014)

    highly recommended means I must try liao heeheehee

  • Jozelyn Ng (November 13, 2014)

    sui sui…用了蛋糕粉也可以有拉丝的感觉。。。师傅果然是师傅!

  • Joyce (November 17, 2014)

    How long do we knead? I use bread kneader for 40 mins but the dough still dont form. Pls advise.

    • Victoria Bakes (November 17, 2014)

      Hi Joyce, i am using kitchenaid mixer and it took my 20 mins. another friend hand kneaded and took 30 mins. 40 mins is a little too long. usually by (i would say max) 10th min, the dough should come together, albeit shaggy. is your dough too wet? then maybe it means your flour water absorption level is lower. if that\’s the case, add lesser liquid. hope this helps.

  • diana sing (December 31, 2014)

    Hi
    For this recipe can i use breadmaker to bake into one loaf instead of buns ?

    • Victoria Bakes (December 31, 2014)

      Hi Diana,this is actually a loaf. and yes, you can try using bread maker

  • Diana Sing (January 1, 2015)

    Hi Victoria, is d rice flour in this recipe same as glutinous rice flour?

    • Victoria Bakes (January 1, 2015)

      Hi Diana, they are different. Rice flour is 粘米粉. Glutinous rice flour is 糯米粉

      hope this helps

      • Diana Sing (January 1, 2015)

        Tks for d explanation

  • Diana Sing (January 1, 2015)

    Tks for d explanation

  • Diana Sing (January 2, 2015)

    Hi
    If I use bread flour will d bread be soft compared to using cake flour ?

    • Victoria Bakes (January 3, 2015)

      Hi, i believe it will have a more chewy and bready texture since the protein (hence gluten) level is higher than cake flour

  • chloe (February 23, 2015)

    What size loaf pan pleas? Thanks

    • Victoria Bakes (February 23, 2015)

      Hi Chloe, this makes a 1.5lb toast. i used a 450g loaf pan to bake this (without lid so the bread can rise up)

      hope this helps

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  • LC (March 26, 2016)

    Hi, baked this bread last night. Eventually it looks horrible but soft, its crumbly, smell yeasty. Actually ive baked a few and all turns out with strong yeasty smell. I even tried 2 different brands( both brand new and long before expiry) but its the same. Are all the bake bread smell like this? I couldnt bake it like those bakery shop with nice buttery bread smell and when you eat it, it doesnt smell yeasty.

    Although it is soft, but its not as soft as yours. There is this white-ish layers( mostly bottom) which ive no idea whats that. And the bottom is kinda hard, although the middle and top are soft. Issit the way i swissroll it incorrectly? Do you have a video or tutorial that i check it out to see how swissroll it?

    • Victoria Bakes (March 27, 2016)

      Hi LC, apologies to hear of your futile attempts. The bread should not smell yeasty. If we look at the percentage of yeast to flour, it is actually a normal proportion ( I am presuming the weight of yeast and sugar you used here are measured accurately). Are you rising your dough at too high a temperature environment? When this happens, dough rises too quickly resulting in the yeasty smell. Too long a rising time also cause a yeasty dough.

      It is very difficult for me to determine where the issue may be but the whitish layer could be reasons also. U either over rise your dough and when sent to baked, the trapped air bubbles cannot sustain hence resulting in deflated loaf (l experienced this- beautifully risen and horribly deflated dough once baked); or you may not have proofed the dough enough or you greased your pan too much. When rolling out dough , try not to use too much strength to flatten the dough. You really wanna roll it out and press out air bubbles then roll.

      Frankly It can be many reasons but the above are just some of my personal experiences I encountered with the whitish layer.

      Hope this help

      • LC (April 4, 2016)

        Thanks for the reply. Humm im staying in malaysia and i suppose the temp would be about 36/37 Degree C. I rise it on my kitchen top though, usually making it around 11-12 pm( it takes bout 45 minutes in my case to rise)

        Greasing the pan too much will cause it to have hard bottom? Maybe ill try to bake it again and following your adivces.

        Side note, can i proof the dough first round, and put it in the chiller and take it out, n proof 2nd round and bake it tomorrow morning? Do i have to shape it before putting it in chiller( about 18-20 hours) ? Or you do not advise to chill it? I saw some sites that they knead the diugh in big batch, and divide the dough and put it in freezer( last for weeks).

        • Victoria Bakes (April 4, 2016)

          yes greasing too much will cause a dense bottom from my understanding. yes, you can first proof dough, punch down, shape and put in loaf pan, then chill it. it does not matter if you chill or not, it just retards the yeast, and supposedly give it a slower rise, hence flavour. i do this at times.
          what i haven\’t done before is freezing it ~ some people like to do this just to save time (but not a lot of asian bread recipes practise this if i\’m not wrong). i do not think it saves much time because by freezing, you need to thaw and it may take a longer time as compared to preparing a dough fresh. that\’s just a personal preference. hope this helps.

  • cfheryl wee (June 1, 2016)

    can i replace dry yeast with natural yeast? and how much do i add in the natural yeast to replace the dry yeast

    • Victoria (June 1, 2016)

      hi, you can. however, i have yet to experiment with homemade yeast so i wouldn’t want to commit to something i haven’t tried. if you substitute, you will also need to adjust hydration factor.

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