My loaf affair isn't a bready tale. It can be categorized a a horror film, too disturbing to be shared in this space and time. The many loafs that didn't get to reach my table were not thrown away but were fed to the fish and crows at the nearby lake. There were times I could swear to you, I thought I saw the fish and the crows turned away from the pieces of my hard bread dispersed to them. errrrkkkk.
Amongst the many unsuccessful affairs, one loaf story shall be told with great delight and the recipe of this relationship shall be shared. This is a recipe for those who have never baked, who have little time and who like me dislike complicated steps and procedures to baking anything. This is something your husband can do, second only to boiling a pot of water. Super easy!
Hokkaido Milky Loaf
original recipe taken from Angie
1. 540gm Bread flour
2. 60gm cake flour
3. 10gm Instant yeast( I used 1 packet of mauripan yeast)
4. 30gm Milk Powder
5. 80gm sugar
6. 9gm salt
7. 1 large egg
8. 250gm fresh milk( I used Low fat Milk)
9. 150gm whipping cream.
The method is very straight forward. You need to put in your mixing bowl in the sequence of the number above. Put in the flour first, then the yeast and so on and so forth. Mix one after another and use the bread hook, like captain hook punya tangan tu, to start kneading the dough. it will be sticky at first but keep kneading until it forms an elastic ball. If you have a bread machine just set it to sweet bread function.
Once that's done, leave the dough in the mixing bowl and let it rise for an hour. After the dough has risen, place it on a lightly floured surface and give it a punch! Dushum! to deflate it. Divide into 6 balls and put them aside for 20 minutes.
After that, take each ball and roll out and do the folding method as seen in this link. and place the dough in a loaf tin. Wait for another 30 minutes till the dough has risen double its size and brush them with egg and milk wash. It is 2 tablespoon of milk and 1 egg yolk mixed together and brush the mixture on top of the dough.
Once ready bake at 180 degrees Celsius around 30 minutes or till golden brown.
The verdict is supposed to be cottony soft and deliciously addictive. Mine turned out to be not so cottony soft. It is on the heavy dangdut side, which I love and the taste is similar to potato bread sold at Tesco and Carrefour tu. Nice. I had two loaves last night, now I only have crumbs stuck at the side of the pan. Siapa habiskan mama punya share ni!!!!!??????!!!!!!
Must make again.