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)

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