It's been a while since I last use Herman starter for my bread and today I decided to wake up my Mr Herman.
Was thinking of which recipe to try and I thought a white loaf will be a better choice for my girl's tomorrow breakfast.
Then Hokkaido Bread that I first tried out in 2006 came to mind. That was the first time I tried out Angie's recipe and it was a success. I love the texture and the taste as well.
Since I have Herman on hand, I went on to incorporate it into this Herman Hokkaido Bread recipe.
Learning experience:
The texture is so fluffy and rich in flavour. I think my kid will like to enjoy with her favourite spread.
What you need:
190g bread flour
20g cake flour
120g Herman starter
20g fresh milk
70g whipping cream
30g egg white
15g milk powder
45g brown sugar
3g salt
12g butter
Method:
Mix Herman starter with fresh milk, whipping cream and egg white.
Add to the bread flour, cake flour, milk powder, brown sugar and mix to form a rough dough. Let it sit for 20 mins.
Knead until it is smooth and add in the butter and salt. Knead till pass window pane stage.
Remove and placed inside an oiled bowl. Let it rest until double in volume.
Punch down and divide into 3 portions and roll out into a rectangle. Roll it up.
Put inside a pull man tin and let it proof overnight until 80% full.
Preheat oven to 190°C and bake for 35 mins.
I am now embarking on a let's learn more about Herman project. This natural yeast really got me hooked for its taste.
So now I am exploring more recipes to use this natural yeast. Saw Cheese Mantou 奶酪馒头(Herman Starter) was really popular in one of the Taiwanese bakery and I was attempting to see whether I can replicate some and entice my kid to eat.
I hope if you have recipes using Herman, feel free to share with us if you don't mind.
Learning experience:
This recipe takes a long proofing time. So it is good to prepare the dough in the night and let it proof overnight.
The texture is soft and fluffy when eaten fresh. Pairing it with cheese created a nice balance between salty and sweet.
Unfortunately, the layers are not bound well because of the melted cheese. I should not have used grated or sliced cheese as it melts quickly. Next round, I will attempt on block cheese instead. Just cut into small cubes.
I seriously need more improvement in shaping the mantou.
What you need:
Yield: 8
50g Herman starter
25g sugar
1 tsp oil
127g milk
240g Blue Key Pau Flour
Cheese, shredded
Method:
In a bowl, combine sugar, oil, milk and Herman starter together.
Add in flour and form a rough dough.
Knead into a smooth dough and form a ball.
Let it proof for 12 hours or overnight in room temperature, covered.
Remove from bowl and flatten the dough.
Roll into a long rectangle, roll up and let it rest for 10 mins.
Turn 90 deg, roll into long rectangle and roll up. Let it rest for 10 mins.
Turn 90 deg and roll into a rectangle. Thinner will get more layers.
Sprinkle cheese leaving 1" around parameter.
Roll up (lengthwise), making sure it is tightly rolled.
Cut into 8 portions and place on liner.
Let it rest in the steamer until double in size. No heat.
Steam on med high heat for 20 mins.
Tilt the lid a little to release some air steam, closed it and let it cool for another 15 mins before removing.
Note: To consume, reheat the mantou by steaming it.
Enjoy.
