IMG_3514a lot of readers have been asking about my “disappearance”.. well, it has been a crazy time for me since july
i have now relocated back to singapore and life has also found a brand new meaning for me
thank you for your PMs, and emails
i am very well and focusing on a new priority in life
some say when a woman blogger disappears, she is either busy with publishing a book or has gone away to give birth
i leave the possibilities to your imagination

ingredients (450g loaf pan)

270g bread flour
43g sugar
108g milk
22g water
1 egg (net weight of my egg was 54g)
5g salt
43g butter
4g instant dry yeast

IMG_3512食材(450克烤盘)

面包粉 270克
糖 43克
牛奶 108克
水 22克
鸡蛋 1克(我用的鸡蛋净重为 54克)
盐 5克
黄油 43克
即溶干酵母 4克

Directions/做法

IMG_3488mix all ingredients together (except salt, butter and yeast)
knead till you get a rough dough
this was how mine look like after 7 mins of machine kneading
所有食材(除盐、黄油和酵母)混合
和面成团
我耗了约 7分钟用厨师器揉面

IMG_3489add in salt, butter and yeast and continue kneading till window pane stage
加入盐、黄油和酵母、继续搓揉至拓展状

mine was still very sticky after 20 mins of kneading
so i took it out of the machine and hand kneaded with lightly greased palm
i did not add additional flour
once i got a silky dough
i placed it back in the machine and continued kneading for 10 mins
揉面 20分钟后,哇噻。。面团还是粘边
取出、手掌抹上少许油、手揉
木有加入多余面粉
手揉至面团有光泽后,我将面团摆回厨师器。续揉 10分钟

allow dough to proof for 50 mins
面团发酵 50分钟

after 50 mins, use a lightly greased spatula to flip the dough
(i.e. bottom facing upwards)
continue to proof till double in size in a 24-27 degrees C environment
50分钟后,用抹了少许油的刮刀将面团翻面
以 24-27摄氏度温度发酵面团至双倍大

IMG_3496punch dough down, and divide into 3 equal portions
shape each into a ball and rest for 15 mins
(i rest mine for 30 mins)
面团排气、分割成 3等份
面团搓成圆球、静置 15分钟
(我静置了 30分钟)

roll dough out and swiss roll tightly
面团擀出并卷起

IMG_3499place dough with seam side facing upwards
rest dough for 15 mins
(i rested mine for 30 mins)
面团封口朝上
静置 15分钟
(我静置了 30分钟)

once again, roll out and swiss roll
place shaped dough into greased pan
allow to proof in a 34-37 degrees C environment
面团再次擀出、卷起
码入抹上油的烤盘
以 34-37摄氏度发酵面团

proof dough till it reaches 80% height of pan
preheat oven to 200 degrees C
面团发酵至烤盘 8分满
烤箱预热至 200摄氏度

bake in second lowest rack of preheated oven
this was the height of my dough when it went into the oven
(i should have let it rise a little bit more)
送入倒数第二层的烤箱
送入烤箱前面团差不多到顶部了
(下次面团可以在发一下下在入烤箱)

IMG_3508after 5 mins of baking, the loaf would have risen
turn temperature down to 175 degrees C
这是放入烤箱 5分钟后的高度
烤箱降温至 175摄氏度

IMG_3510after 8 mins of baking, the top would have browned
tent with foil
continue baking till loaf is baked
total baking time is about 40 mins
(i baked mine for 37 mins)
8分钟后,面包顶层已上色
盖上锡纸
续烤至面包烤熟即可
全程烘焙时间约 40分钟
(我烤了 37分钟)

IMG_3513IMG_3515

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(14) Comments

  • Kieu Trang (November 11, 2016)

    Thank you for the excellent recipes, it’s look so amazing.

  • Jenny P Liam Wong (November 12, 2016)

    Soft and fluffy, nice bread. Congratulation to your new beginning, which ever it may be 🙂

  • Chloe (November 12, 2016)

    Hi Victoria. Good to see u back! Another must try recipe from you. Question. Why is the yeast not added in the beginning? Thanks Chloe

  • baba (November 12, 2016)

    You are the best and most detail baker from all the sites I’ve visited. Glad that you are back, but are you going to continue your blog? Hopefully you don’t stop blogging! Best wishes for whatever new endeavor you are entering.

    • Victoria (November 14, 2016)

      Truly, it’s people like you who keep us going. Thank you for the lovely encouragements . I do try my best given my new situation 😉

  • Rosalind Chiew (December 25, 2016)

    Tqvm Victoria.The bread is so soft and nice.

  • HappyfeetII (March 14, 2017)

    This is now my go-to loaf bread recipe!! This is seriously good. Made this yesterday. Thank you for sharing this.

  • Anthony Jaya (May 8, 2017)

    Hi victoria, may i know the dimension of your pan???

  • cj (July 6, 2017)

    Hi Victoria, hope u settling well in SG. Can i use bread machine for the kneading or baking function?
    Thanks.

    • Victoria (July 6, 2017)

      Hi, yes u can for kneading. However I m not sure about the baking part due to controlled temperature.

      • cj (July 7, 2017)

        Thx Victoria, will update u after i managed to try it during weekend

      • cj (July 7, 2017)

        Hi Victoria,
        I am also looking for a baking type oven,any recommended brand? RM500-RM1000

  • Kin (July 16, 2017)

    Can I turn this bread to salty toast like The Killer Toast, sugar reduce to 10g and salt to 6g? Please advise and thanks.

  • Mong (July 30, 2017)

    Hi Victoria, enjoy trying out ur bread recipes. Thank you for sharing. Haven’t heard any new recipes frm u

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Victoria Bakes – Baking into the Ether