Friday, 20 November 2015

Killer Toast (one proofing) 万人迷夺命软吐司(一次发酵)

After the 5 thousand dollar bread recipe 5, I read that Killer Toast is now creating storm in the cyberworld especially among the chinese blogs.  

As usual, my favourite blogger Victoria Bakes translated it and show us how easy to bake this bread with her comprehensive instruction.  Hope over to her detailed explanation on how to achieve this fluffy bread with success.

I didn't get a chance to bake this any earlier as I was busy and the home was loaded with bread.

As we depleted the supply, today is the opportunity to try out this recipe.


I made them into bun size instead of toast as I have some coconut left in the fridge.

Findings: I started off with 160g liquid and find that the dough didn't come together.  It was too dry so I added in 10g by 10g of liquid.  Eventually the end I used up 180g (56g egg, 80g whipping cream and the rest is milk).

After the dough pass the window pane stage, the texture is soft and smooth.  As today is pretty cool day, I took more than an hour to proof, in fact, I think I had to change to a hotter location to finish up the proofing.



The texture of this bun is really soft and fluffy.  I used have added 2 rounded tablespoon of coconut instead.  

This recipe is definitely a keeper.  Thanks Vic for sharing such a wonderful recipe.  Arigato.



Source: Victoria Bakes 


What you need:

260g bread flour
3g instant dry yeast
160-180g egg mixture (please see note) (56g egg + 80g whipping cream + 44g milk)
30g sugar (10g for salty toast)
2g salt (6g for salty toast)
30g butter (omitted as I use whipping cream)

Method:

Greased a 450g loaf pan. (18 X 12 X 7.5cm)

In a mixing bowl, mix all ingredients (except butter) together and knead till you get a silky and elastic dough

Add in butter and knead till window pane stage (crucial)

Divide dough into 3 portions, then roll out flat.  Roll up like swiss roll, and place into greased loaf pan

Cling wrap and let it proof until dough reaches 90% of height of pan

Bake in preheated oven of 170°C, second lowest rack for 45 mins, tenting bread with foil if it browns too quickly


Happy weekend.




4 comments:

  1. Ok! When do I get to taste these?? I love the coconut fillinggggggg

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    1. When you are here, just buzz me. :)

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  2. Your coconut bun looks good and old school feel. Thanks for sharing this, going to be my next bake on the list too :)

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    Replies
    1. Go for it, this is a really good recipe. Put more coconut coz this dough actually expand and has room for more fillings.

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