IMG_2169ingredients (450g loaf pan, L 20 x W 10 x H 10cm)

270g bread flour
30g tapioca flour
195ml warm water
1 tbsp sugar
1 tsp salt
3g instant dry yeast
20g butter

食材(450克方形烤盘、长 20 x 宽 10 x 高 10厘米)

面包粉 270克
木薯粉 30克
温水 195毫升
糖 1大匙
盐 1小匙
即溶干酵母 3克
黄油 20克


IMG_2107mix and knead all ingredients (except butter) together till you get a rough dough
incorporate butter

IMG_2108knead till you get a smooth, shiny dough (c. 30 mins)
cover with cling wrap and proof till double size
搓揉至面团有光泽(约 30分钟)

IMG_2109 IMG_2110once proofed, punch dough down and divide into 2 equal portions with seams facing upwards
rest for 20 mins
静置 20分钟

IMG_2111roll each portion of dough into a long oval shape

IMG_2112fold both sides to meet in the middle, and roll it dough out

IMG_2165swiss roll the dough and place in lightly greased pan

IMG_2116 IMG_2117proof till about 90% of height of pan and cover the pan
发酵至烤盘 9分满、盖上盖儿

IMG_2118bake in centre rack of 200 degrees C preheated oven for 30-35 mins (i baked for 32 mins)
* baked bread is very very soft so handle carefully!
送入预热至 200摄氏度中层烤箱烤 30-35分钟即可(我烤了 32分钟)



(19) Comments

  • Ann-Gee Lee Wilson (April 4, 2016)

    My my, what a beautiful loaf of bread. I\’m definitely going to bookmark this and give it a go in the near future.

    Thank you so much for all your beautiful recipes and pics. I have been following you for quite some time now and you\’re one of my favourite blogger! 🙂

    Cheers from Melbourne, Australia

    • Victoria Bakes (April 4, 2016)

      Aw, that was an extremely generous and encouraging compliment. What a way to end the day ! Readers like you fuel me to continue. Thank you so much

  • Manel. (April 5, 2016)

    Hi Victoria, can I ask you a question about this bread ?

    We\’re a group of home bakers from Spain and we were arguing about the \”tapioca flour\”.

    It\’s the same as tapioca (or mandioca) starch ? Like the Yoki one ? ( as seen here the sweet one: , o the sour one :–Azedo—–Hikari—–500–gr.html )

    We\’ll be very grateful for your answer .
    Best Regards.

    • Victoria Bakes (April 5, 2016)

      Hi Manel ~ i am quite unfamiliar with the above, but i will go for Manioc starch = sweet manioc starch = povilho doce(?) (got this from google) Goya calls it tapioca starch but Bob\’s Red Mill calls it tapioca flour.Bob\’s red mill tapioca flour (as indicated is slightly sweet) is the brand i am using

      hope this helps

      • Manel (April 5, 2016)

        Thank you very much.
        Congratulations for you blog and recipes, they\’re fantanstic!!

        • Victoria Bakes (April 5, 2016)

          That\’s very nice of you and thanks for bringing new knowledge to me too

  • Wiwied (April 5, 2016)

    Hi Victoria, can this be baked as single roll? Thanks before for the reply

    • Victoria Bakes (April 5, 2016)

      Yes you can. But getting a four sharp corner toast may be a challenge. If you are baking with lid off, one roll is ok. Adjust baking time though

  • tasz (April 17, 2016)

    Hi Victoria

    Can I use corn flour instead of tapioca flour?

    • Victoria Bakes (April 17, 2016)

      I will not encourage that as that is not the ingredient for mochi

    • tasz (April 19, 2016)

      OK. I was thinking of leaving it to the bread machine to do its job. Should be OK?

      • Victoria Bakes (April 19, 2016)

        You can try. I don\’t see a big issue with it, just that you won\’t get a square loaf

  • geri (April 18, 2016)

    i have mochiko flour, can i use that instead? or make no difference, saves it for other recipes 😛

    • Victoria Bakes (April 18, 2016)

      no, mochiko is a gluten free flour. the majority component is still gluten wheat flour for you to get the bread texture.

  • Rachel (September 10, 2016)

    Hi Victoria, thanks for sharing this recipe. I’m kneading the dough in my bread making machine and to my horror the dough is very liquid. From experience I don’t think it’s possible to achieve the windowpane stage. I didn’t have any caster sugar at home and used brown sugar instead. Could that be the reason for the consistency of the dough? Or was my water too hot? Looking forward to your expert insights!

    • Victoria (September 10, 2016)

      Hi Rachel, presumably your measurement of liquid is right, sugar will not affect dough consistency. Neither does temperature but ok hot a water will kill the yeast, which will not allow the dough to proof. I will say ur flour does not absorb as much liquid as some other flours. If u r saying ur dough was a batter, it sounds like u U really have too much water which is quite baffling to me. The hydration level is 65% in this dough. You can try using 55% as a start and add water as u go. Do note you may start off with a sticky dough, but it should not be a batter. Sometimes, removing dough from the machine to handknead for a few mins help.

      • Rachel (September 12, 2016)

        Thanks so much for replying Victoria! I had to throw it out in the end as it was really like you said, a batter. I tried out your Killer Toast recipe as well and same thing happened. I managed to bake that one though, after hand-kneading and adding more flour. No windowpane consistency no matter how hard I worked it so I just dumped it into my bread tin to proof and bake. Edible but no 拉丝 as you can imagine. Baking bread is hard! Hats off to you.

        • Victoria (September 15, 2016)

          Hi, I am unfamiliar with BMs as I don’t own one. I have had readers who use my recipes with BM with successes though but they do not follow the BM instructions and use mine instead. Most of the time it works . The only time it doesn’t is if the dough rises too high resulting in a collapsed top.

  • Nim Vaughen (May 25, 2019)

    growing up eating this kind of bread in Thailand. I never thought I’d be able to make it myself here in the US.
    THANK YOU !!!!!! for wonderful recipe. It brings back good memories from childhood and I am able to share this with my daughter. THANK YOU for sharing.

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Victoria Bakes – Baking into the Ether