Saturday, 1 September 2018

Super Soft, Fluffy White Bread | Recipe

What makes this bread so soft, airy and fluffy is that it uses the cooked roux/tangzhong method!























INGREDIENTS
25g of flour,
125ml of water

270g of bread flour,
43g of sugar,
5g of dried yeast,
4g of dried milk powder,
1 medium egg,
27ml of milk,
29ml of heavy whipping cream,
25g of butter

METHOD
1. Place the flour and water in a pan and stir with a spatula until no lumps remain.
2. On low heat, stir constantly until thickened and a line forms when the bottom of the pan is scraped with the spatula.
3. Pour into a bowl and cover with plastic wrap. Set aside to let cool.
4. In a large mixing bowl, whisk together the dry ingredients until well combined (bread flour, sugar, yeast and milk powder).
5. Add in the egg, milk and cream and knead until a rough dough forms.
6. Knead in the softened butter until the dough becomes elastic. Knead for 5-8 minutes using a stand mixer, or 8-10 minutes by hand.

How do I know when the dough has been kneaded to completion? Pinch off a piece of the dough and stretch it using your index fingers and thumbs until it becomes thin enough so it almost becomes translucent without tearing.

7. Spray the mixing bowl with a light coating of cooking spray. Place the dough back in the bowl and toss in the oil. Cover the bowl with saran wrap an let proof for 40 minutes until it becomes double in size.

How do I know if my dough has risen enough? Place your index finger in some flour, then, poke a hole in the middle of the dough and if the indent stays and doesn't spring back, then it is done.

8. Place the dough on a large surface. Punch out the trapped air/gas.
9. Roll the dough into a rough log and divide into 3 equal portions using a knife.
10. Stretch out each portion into a log and then use your palm to flatten it out into a thin oval shape.
11. On the horizontal sides, fold both sides into the center.
12. From one end to the other, tightly roll horizontally until a roll forms.
13. Spray a loaf pan lightly with cooking oil/spray and then place the three rolls inside.
14. Cover with saran wrap and let rise for 40 minutes.
15. Bake at 165c for 45 minutes or until fully cooked through (use a knife to poke through the joint between 2 rolls and it should come out clean). It should come out nice and lightly golden brown. 

*Remember every oven is different so it may take longer to bake for some- I would advise using an oven thermometer for accurate results!

16. Let cool before removing from the pan and serving warm. Slice using a serrated knife to get a clean cut.

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