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indeed.. a truly kopitiam bread loaf..
MUST TRY
名不虚传的古早咖啡店面包。。
真哒就是那回事儿。。必试!好次!

recipe adapted with slight modifications from/食谱经调整取自于: my little favourite DIY

ingredients (i used a 450g, 20 x 10 x 10cm loaf pan)

500g bread flour
1 tbsp full cream milk powder
2 tbsp honey
2 tbsp coconut sugar *brown sugar ok
1/2 tsp salt
2 tsp instant dry yeast
320g water
40g butter

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食材
(我用了 450克、20 x 10 x 10厘米吐司烤盘)

面包粉 500克
全脂奶粉 1大匙
蜂蜜 2大匙
椰子花糖 2大匙*黄糖 OK
盐 1/2小匙
即溶干酵母 2小匙
水 320克
黄油 40克

Directions/做法

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mix all ingredients together and knead till you get a dough
after 20 mins of kneading, my dough was slightly sticky at the base
所有食材混合、和面成团
揉面 20分钟后,我的面团底部挺粘锅

i took it out of the mixer and hand kneaded for a few mins, then shape it into a ball
我将其取出,手揉数分钟后整形成圆球

place it back into the mixer
continue kneading for about 10mins till you get a silky dough
total kneading time about 30 mins
再次放入厨师器、续揉 10分钟
全程搓揉时间约 30分钟

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proof till double in size
面团发酵至双倍大

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divide dough into 4 portions and rest for 10 mins
发酵后分割成四等份、静置 10分钟

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take a portion and roll it out
取一份面团、擀成长面皮

swiss roll top down and seal seams well
place dough with seams facing upwards
由上往下卷起、封口捏紧
面团摆放时,封口朝上

repeat the above process one more time
then place all shaped dough into greased pan
rise till dough is 1cm above height of pan
bake in second lowest rack, preheated oven of 200 degrees C for 45 mins
(tent loaf if it is browning too fast)
以上步骤重复多一次后,将面团码入抹上少许油的烤盘
让面团发酵至高过烤盘高度的 1厘米
送至预热至 200摄氏度倒数第二层烤箱烤 45分钟
(面包顶部上色满意后即可盖上锡纸)

Personal notes/温馨小贴士:

– i had to squeeze my dough into my pan as it is slightly smaller as the desired 21 x 12 x 11cm pan
我需要将整形后的面团“塞” 烤盘(原食谱使用的烤盘为 21 x 12 x 11 厘米)

– i hesitated for a long time if there was a mistake in using a small loaf pan for such a big quantity of ingredients. i then decided to just stick with it ~it truly turned out to be a fantastic loaf ~ soft and somewhat chewy!. so if you are thinking of halving the recipe, please don’t
看了食谱数次有些小纠结~ 再想食谱是否出了问题 ~ 那么大的份量,用了那么小的烤盘。后来还是照着食谱做~ 不后悔~ 做出来的面包松软带些嚼性哦!好吃~亲们要想减量,千万别哈

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(12) Comments

  • Elaine Q (May 16, 2016)

    Hi Victoria, Thanks for sharing this old bread recipe. I love this bread especially toast and go with butter. Must try!

  • Veronica Ng (May 16, 2016)

    Thank you Victoria for sharing this wonderful recipe. Must try soon.

  • Elise Cheung (May 16, 2016)

    Thank you dear Victoria….i like all ur recipes…all look incredible and so easy to follow…especially about breads…😁😁 thank you so much for sharing …..love u.(●´∀`●)

  • Sheila (May 18, 2016)

    Hi

    I always look forward to visit your blog, interesting n helpful.

    Btw, did it still stay soft the next day cause worry can’t finish😜

    Regards
    Sheila

    • Victoria Bakes (May 19, 2016)

      Hi Sheila thanks for your compliments. Yes it stays very soft but do store your bread properly. That’s one of the main reasons bread goes dry and hard (if stored improperly ) 🙂

  • Pooi Leng (May 20, 2016)

    Hi. Do we need to knead till windowpane stage? Thanks a lot. PL

  • Sherly (August 28, 2016)

    Just made this today and it turned out great…soft and slightly chewy just like bread in our local kopitiam. Thank you for the post.

  • Pooh Bea (September 11, 2016)

    Dear Victoria Bakes, may I know this recipe can dump all ingredients into the Bread Maker? Can tells vvvv soft and yummy. I wish to try this recipe in my new Bread Maker. Well, I a newbie never bake bread before. Hope you can guide me. Hope to hear from you soon.

  • Lilian (November 2, 2016)

    I tried this recipe and used Breadmaker to bake. The bread turned out quite dense. Any idea what’s wrong?

    • Victoria (November 2, 2016)

      i’m not familiar with BM baking but it might be a hydration issue. i had readers making this with BMs and it turned out great, so you may want to adjust the level of hydration

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