This is another great bread recipe with only sugar on top. It reminded me of my childhood time eating this bread bought from bakery. Successful attempt and it turned out soft and nice.
Recipe adapted from The Domestic Goddess Wannabe (Diana Gale)
Ingredients
120g full-cream milk
15g condensed milk
30g butter
20g egg, beaten
30 caster sugar
1/4 tsp salt
180g bread flour
20g cake flour
1/2 tsp instant yeast
Some egg, beaten
2 tsp coarse or fine sugar
15g condensed milk
30g butter
20g egg, beaten
30 caster sugar
1/4 tsp salt
180g bread flour
20g cake flour
1/2 tsp instant yeast
Some egg, beaten
2 tsp coarse or fine sugar
Directions
1. In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.
2. In the bowl of a mixer, add cake flour, instant yeast, sugar and salt.
3. Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage.
4. Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place until the dough has doubled in size, about an hour.
5. Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.
6. Roll each ball of dough into a rope.Use your hand to hold one end of the rope and twist the other end. Join the ends and pinch to seal.
7. Line the dough in a lightly greased 8×8-inch square baking pan. Spray lightly with water and allow the dough to proof for about 1hr in a warm place.
8. Pre-heat the oven to 170°C. Brush the bread with egg wash.
9. Scatter sugar on the bread.
10.Bake for 17-20 minutes, or until the bread is golden brown.
11.Transfer the bread onto a wire rack to cool completely before storing in an air-tight container.
2. In the bowl of a mixer, add cake flour, instant yeast, sugar and salt.
3. Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage.
4. Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place until the dough has doubled in size, about an hour.
5. Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.
6. Roll each ball of dough into a rope.Use your hand to hold one end of the rope and twist the other end. Join the ends and pinch to seal.
7. Line the dough in a lightly greased 8×8-inch square baking pan. Spray lightly with water and allow the dough to proof for about 1hr in a warm place.
8. Pre-heat the oven to 170°C. Brush the bread with egg wash.
9. Scatter sugar on the bread.
10.Bake for 17-20 minutes, or until the bread is golden brown.
11.Transfer the bread onto a wire rack to cool completely before storing in an air-tight container.
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