Wednesday, December 7, 2011

Japanese Cream Bread


120g bread flour
85g   boiling water

380g bread flour
75g   sugar
6g     salt
8g     instant yeast

120g cold milk
100g whipping cream
1 nos cold egg

40g  butter


1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3.Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes. Divide the dough into 15 pieces, 64g each and mould it round. Let it rest for 10 minutes.
5. Place 5 pieces of dough onto a greased 20cm tube cake mould, let it proof for 50 minutes. Pipe some Mexico topping on top. Bake at 180C for 20-25 minutes.

A. 60g butter
     50g sugar

B. 1 nos egg

C. 65g flour
     1/4 tsp baking powder

Cream A until well-blended. Add in B and cream until smooth. Lastly ass in C, mix until well-blended.

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