Friday, February 14, 2014

Bread making

I've been making my own bread since our return from Ipoh CNY trip in early Feb.

Bread recipe (using Tang Zhong method)
200g bread flour
90g plain flour
30g caster sugar
6g instant yeast
12g milk powder
1 egg (without shell 60g)
65g water
Salt 6g (if using salted butter 2g)
Tang Zhong 80g
Cranberry 30g (optional)

50g Butter (unsalted)

1 mix A group of ingredient using stand mixer (hook) till well mix and bowl clean using low speed
2 add in butter and mix using low speed till well combine then beat till non sticky and the dough is elastic (pass the stretch membrane test)
3 shape the dough into round shape & put it in a greased bowl and let it proof in room temperature for about 45mins (dough size double)
4 dust finger with flour and poke the dough to test if well proof, if hole remains then it's ok
5 Divide the dough into 10 to 11 round balls of about 55g each, let dough rest for another 10 mins
6 shape the dough into oval shape by flattening the ball, fold the long sides then seal the 2 ends tightly 
7 line the dough on a well greased baking tray, remember to leave sufficient gap in between
8 put the baking tray inside the oven to proof the dough for 40mins, turn on the oven light without the heat and put a tray of hot water underneath the baking tray of bread dough
9 check that the dough is double in size and butter wash the dough (can sprinkle cheese & parsley on top)
10 remove from oven n preheat 180'c
11 bake at 180'c for 15min
12 once turn golden brown, remove from oven n butter wash

Top pic is bread with cheese n parsley 
Bottom is plain butter roll

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