IMG_6720a very very simple toast, simple in appearance and taste
yet a big time hit amongst hong kongers… ≧(´▽`)≦
original recipe presented as follows


IMG_6724450g bread flour
56g sugar
7g yeast
42g butter/lard
1 cup warm water
1/4 cup milk
2 tsp salt
4g bread improver


面包粉 450克
糖 56克
干酵母 7克
牛油/猪油 42克
温水 1杯
牛奶 1/4杯
盐 2 茶匙
面包改良剂 4克


IMG_6717– mix all ingredients in bowl well. knead on table, until smooth, elastic and non-sticky

– place dough in bowl and cover with cling wrap. allow to proof for about 30 mins

– remove dough and punch down lightly. allow dough to rest for 30 mins

– divide dough into 6 portions and shape into balls

– place dough into greased pan and proceed with second proofing for about 30 mins or till double in size

– bake in preheated oven of 180 degrees C for 45 mins

Personal notes/温馨小贴士:

IMG_6719– i halved the recipe and made a loaf in a 340g pan, and a 60g mini loaf

– i used trehalose instead of sugar and omitted the bread improver

– after 18 mins of machine kneading, the dough no longer stuck to the mixer bowl but was a little sticky to touch. i greased my palms very lightly and it made the dough much easier to handle. when shaping dough for second proofing, i lightly floured my palms which also made it easier to shape. i rolled my dough out into a long rectangular shape, swiss rolled it and repeated this process twice, before placing dough into pan to proceed with second proofing
我是用KitchenAid厨师机和面 ~ 18分钟后,面团已离容器,不过还有些沾手。我在手上抹了黄油,然后在稍微搓匀面团进行第一次发酵。二次发酵前,需要上手粉才可得心应手的将面团滚圆。我是将面团杆成长方形然后卷起。此步骤重复了两次,才将面团摆入烤盘进行发酵

– i baked my bread in the middle rack for 27 mins

IMG_6722so softtttt…. no wonder it is literally called the “pillow” loaf in cantonese
♬♪♫ ヾ(*・。・)ノ ♬♪♫

Pollution index: 144 (lightly polluted)


(0) Comments

  • May Law (May 12, 2014)

    很奇怪怎么这面包叫做枕头包, 是可以吃又可以当枕头用的吗? 哈哈哈。。。

  • Fion@轩宏妈 (May 12, 2014)


  • 0620 (May 12, 2014)

    有没有又叫阿母煮curry? 哈哈

  • Mel (May 12, 2014)

    Your first pic I thought it was a chiffon cake. Looks so fluffy soft. I guess I can munch the whole loaf by myself. Love to try this as it has been sometime I have not made bread and buns. Thanks for sharing Victoria.

  • Qi Qi in the house (May 12, 2014)


  • Jessie Ng (May 12, 2014)

    VB, your chinese is better than me lah, at least you know how to translate trehalose to chinese. Actually this is my first time coming across with trehalose, thanks for the information.

  • 婉婉下午茶 (May 12, 2014)


  • kitchen flavours (May 12, 2014)

    Hi Victoria,
    Your loaf looks really soft and fluffy! Lovely!
    Thanks for sharing!

  • Ling Yuen Chin (May 12, 2014)


  • eileen (May 12, 2014)


  • Rumbling Tummy (May 12, 2014)

    Using trehalose is to be the next in thing for baking. Looking at your effort, this is even better than pillow!

  • kristy (May 12, 2014)

    Yes, the bread looks pretty simple indeed. I wonder why they called it as salty loaf ? Maybe because of the amount of salt they added in. hehe…. Thanks for sharing such interesting recipe.
    Hope you\’re going to have a fabulous week ahead.
    Blessings, kristy

  • Ann Low (May 12, 2014)

    Never heard of trehalose before. Learn something new today! Thank you for sharing and your recipe 🙂

  • Sonia aka Nasi Lemak Lover (May 12, 2014)

    ya, in fact it look very soft!

  • 鲸鱼蓝蓝蓝 (May 12, 2014)

    什么都不要说,给我kiap kaya

Leave a Reply

Victoria Bakes – Baking into the Ether