My first experience with Hokkaido Milk Bread was back in 2006. Back then, I have zero knowledge of bread making and that recipe was the first successful recipe that I had attempted.
Ten years later, I am attempting it again but this time with only one proofing.
I wonder why we need to do two proofing in the past? Any bread expert out there who can enlighten me?
Learning experience:
As far as my memory can stretch, this bread really lives up to standard. It is soft and fluffy and most importantly, I know there isn't any preservative used.
I will try this recipe again with a double proofing to see the difference sometime later.
As far as my memory can stretch, this bread really lives up to standard. It is soft and fluffy and most importantly, I know there isn't any preservative used.
I will try this recipe again with a double proofing to see the difference sometime later.
What you need:
600g bread flour
10g instant yeast
30g milk powder
80g sugar
8g salt
1 egg
250ml milk
150ml whipping cream
egg wash
Method:
Greased a baking loaf pan.
Mix all ingredients together to form a rough dough.
Knead until it is smooth and pliable.
Divide dough into 4.
Using a rolling pin, roll into a long rectangle.
Roll down to form a roll.
Place into 4 rolls into the baking loaf pan and let it rest
for 1 hour.
Glaze with egg wash. (I should have omitted this since I am using a close lid bread pan).
Bake at 170°C for 30 – 40 mins.
Since I have an extra copy of this book and thus I would love to give this away (only applicable to Singapore).
If you are interested, just leave me a comment and your email address. Entry should be submitted not later than 31 August 2016. Still enough time for you to try out the recipe from the book.
If I have more than one request, then I will go by balloting.
Do join in the fun.
Cheers!
Giveaway
There are many occasions that I bought the same book without realizing until I reached home.
Since I have an extra copy of this book and thus I would love to give this away (only applicable to Singapore).
If you are interested, just leave me a comment and your email address. Entry should be submitted not later than 31 August 2016. Still enough time for you to try out the recipe from the book.
If I have more than one request, then I will go by balloting.
Do join in the fun.
Cheers!
Love to have the recipe book.
ReplyDeleteThanks for your sharing on the bread recipe.
Ooo... I would love to have that book. <>
ReplyDeleteHi Rumbling Tummy, if I am not wrong, I think double proofing loaf stays soft longer up till about 3 days.
ReplyDeleteAs for buying the same book, what I usually did was I went back to the shop and exchange the double purchase with something else.
Blessings
Priscilla Poh
prispoh7@singnet.com.sg
Hi
ReplyDeleteI live to have that book as I am really into baking. Thanks. Email: rachaelong72@gmail.com
Yes I want!! ���� Thanks!��
ReplyDeleteblessedmomky@gmail.com
Hi Edith. Would love to have a copy of this mooncake recipes book. My email address is abakersendeavours@gmail.com
ReplyDeleteHi Rumbling Tummy, love to have the book as my daughter & myself have recently taken up this hobby.Rhanks
ReplyDeleteEmail: sh_angel88@hotmail.com
Hi Rumbling Tummy
ReplyDeleteLove to have the book. Thanks
Email: sh_angel88@hotmail.com
Would love to have the book.
ReplyDeleteMy email address is mingna_w@yahoo.con
Hi Rumbling Tummy
ReplyDeleteHave been following you for quite a while.
I would love to have the Mooncake Sonata by Alan Ooi.
I am not staying in Singapore but I travel there every month & stay at my daughters' house. My daughter or myself can collect from you.
Thank you.
katie_foong@hotmail.com
:) Nice book, I would like to have Mooncake Sonata (hope I am lucky).
ReplyDeleteThanks for always sharing with us.