IMG_8495these days, i stopped using my favourite 450g loaf pan to bake my bread because i’m simply in love with mushroom head
actually it’s really easy to create the mushroom head effect ~ simply use a (smaller) normal pound cake pan
when the volume of the dough exceeds the capacity of the pan, BOOM.. the head is born
近期咋们家那 450克烤盘失宠啦。。为啥?只因偶恋上了蘑菇头。。都是蘑菇头惹的祸。。

Ingredients (my loaf pan is L22 x W10 x H7 cm)

480g strong bread flour
340g warm water * please read personal notes
16g honey
25g butter, softened
2 1/4 tsp instant dry yeast
1 tsp salt
35g skim milk powder

IMG_8494食材(我家的烤盘为 长22 x 宽10 x 高7厘米)

强力面包粉 480克
温水 340克 *请注温馨小贴士
蜂蜜 16克
黄油 25克,软化
即溶干酵母 2 1/4 小匙
盐 1小匙
脱脂奶粉 35克


IMG_8496– grease and line bottom and sides of pan

– mix all dough ingredients together (except butter) until you get a soft dough

– incorporate butter and knead till window pane stage

– allow to proof till double in size

– punch dough down and rest for 15 mins
面团排气、静置 15分钟

– roll dough out and swiss roll it tightly. place into prepared pan and allow to proof for second time till dough rises about an inch above the rim of pan

– bake in preheated oven of 180 degrees C, second lowest rack of oven for 35-40 mins
送入预热至 180摄氏度倒数第二层烤箱烤 35-40分钟即可

Personal notes/温馨小贴士:

IMG_8497– please adjust amount of water according to your climate and water absorption capability. you may want to prepare 340g of water, but just add 300g as a start. add additional water as necessary
水量应以气候和面粉吸水性质适量加减。您可先准备 340克水。但和面时,先加入 300克;再适量加入多余水份



Pollution index: 22 (excellent)





(5) Comments

  • 婉婉下午茶 (February 25, 2015)


  • Joyce, kitchen flavours (February 26, 2015)

    Hi Victoria,
    Your bread looks very fluffy and soft!
    Wishing you and family Gong Xi Fa Cai!

  • 厨苑食谱 (February 26, 2015)

    嗨! 亲, 你真的太勤劳了, 这么快就有面包吃, 还是很有型的蘑菇头面包, 真是大爱啊!

  • georicky (June 2, 2015)

    Can you advice how do your\’Mark\’ the bread, aFter baking n cutting the loaf?

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Victoria Bakes – Baking into the Ether