This soft twisted bread with sprinkled fine sugar baked to golden is one of my favourite pull-apart breads. I am not sure of its proper name. Our family used to call it 洒糖面包, or bread with sprinkled sugar. Now, I shall call it Sugar Twister to better reflect its features.
I have tried to search for recipe but to no avail. So I just came up with this recipe using my shaping method :)
Yield: one 20x20x5 cm bread loaf
Appliances: Whirlpool BM1000
Bread weight: ~ 375 g
Ingredients
120g whole milk 全脂牛奶
15g condensed milk 炼乳
30g unsalted butter 无盐奶油
30g fine sugar 细糖
1/4 tsp salt 盐
15g condensed milk 炼乳
30g unsalted butter 无盐奶油
30g fine sugar 细糖
1/4 tsp salt 盐
20g beaten egg 蛋液
180g bread flour 高筋面粉
20g top/cake flour 低筋面粉
1/2 tsp instant dry yeast 即发干酵母
Some beaten egg 蛋液
About 2 tsp fine sugar 大约2茶匙细糖
Direction
1. Pour fresh milk, condensed milk and unsalted butter in a heat resistant bowl.
Keep warm in a rice cooker for about 10 minutes.
This step is optional. I prefer to work with warm ingredients :)
2. Pour the warm ingredients from (1) into the bread pan.
3. Add in the sugar and salt.
4. Pour in the beaten egg.
5. Add in the bread and top/cake flour.
6. Dig a hole and pour in the instant dry yeast.
7. Place the bread pan into the bread maker. Select "dough" function and start the process.
8. The dough is ready.
9. Sprinkle some bread flour over both the work top and dough before inverting it out.
10. Flatten the dough to remove the trapped air. Divide the dough into 4 equal portions, each about 104g.
The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.
11. Shape the doughs into 4 balls by pull down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.
The shaping method may not be authentic, but these are the steps I used :)
16. Take a dough and sprinkle with a good amount of bread flour.
Stretch the dough into a long narrow "rope" shape by rolling and stretching it from the middle to both ends. The length is about twice the size of the side of the bread pan.
Hold tight to both ends and turn in opposite directions. When you start to feel the tension, let the two ends meet. The dough will automatically join into a twisted shape.
Click the link to view the video demonstration on shaping the dough.
12. Place the twisted doughs in a 20 cm square pan lined with parchment paper.
Spray some water over the dough and let the dough proof in a closed oven for about 45 minutes, or till the doughs double in size.
Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster.
13. Brush the dough with egg wash and sprinkle fine sugar evenly over the surface.
14. Bake in a preheated oven set at 170 degree Celsius for 17 to 20 minutes at middle rack till golden.
15. Allow the bread to cool down slightly on a wire rack before enjoying :)
Thk.👍 for ur sharing recipe.
ReplyDeleteHi Annie, hope you like the recipe :)
DeleteCan I skip condensed milk? How many days can it keep soft?
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteHi Ngai Leng
ReplyDeleteIf i do not have a breadmaker, can i use this recipe using oven?
Hi, yes, you can hand kneaded the dough and bake in the oven:)
DeleteHi ngai leng,
ReplyDeleteJust wondering if I bake this day at night, will it still be soft the next day (say till afternoon?) it it should be baked and eaten in the same day? Thanks!
Hi Li Ooi, very sorry for my long overdue reply. I think as long as the bread is eaten within 24 hours, the softness shouldn't deviate much. However, the granulated sugar may have melted by the next morning ;)
DeleteHi, do you still need to knead and check for pocket after taking it out from the bread maker? Mine turns out to be quite hard, not fluffy at all. Please advise.
ReplyDeleteHi, do you still need to knead and check for pocket after taking it out from the bread maker? Mine turns out to be quite hard, not fluffy at all. Please advise.
ReplyDeleteHi SLim, my BM kneading program has a total time of 1 h 30 min. This include mixing, kneading and a first proofing. So I do not need to knead again, and the dough can be used straight away do the shaping after the 15 minutes rest (step 11). Your bread turned out hard could be you under-proofed the dough, or over stretched your dough during shaping. If you break the gluten, the dough could not trap the air well and resulted in a hard bread.
DeleteThis comment has been removed by the author.
ReplyDeleteIf i.do not own a bread dough maker. How else can i knead it? Any suggestions?
ReplyDeleteHi Jolene, if you thinking of hand kneading the dough, you may follow the steps of this similar recipe :
Deletehttp://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html
Regards,
NgaiLeng
Excuse me i wondered if i can sub the bread flour for all pirpose flour and the cake flour for all purpose flour
ReplyDeleteExcuse me i wondered if i can sub the bread flour for all pirpose flour and the cake flour for all purpose flour
ReplyDeleteHi Sereena, yes, you can use 200g of all purpose flour in place of bread and cake flour. You may have to reduce the milk from 120g to 110g, and add back the 10g if the dough is dry. The elasticity of the dough may not be as good as using bread flour :)
DeleteWhat is bread flour?
ReplyDeleteHi Ramya, bread flour is wheat flour that has a higher protein or gluten content that gives the bread dough the needed elasticity. You can find it in most supermarkets baking section :)
Deletecan i don't use condense milk
ReplyDeleteHi can I substitute fresh milk with evaporated milk?
ReplyDeleteHi, from my experience, high fat content would affect the performance of the yeast. If you are using evaporated milk, maybe you can use 50% water and 50% evaporated milk.
DeleteHope this helps :)
Hi, can i know why sometimes you baked on the middle rack and others on the lowest rack?
DeleteHi just tried your recipe today .
ReplyDeletesubstitute condense milk with honey . Taste good . And the bread is soft too . Just find that the bread need more sweetness . Will make this bread again with more sugar added . Thanks you for the recipe :)
Hi Enna, happy to receive your good comment. More happy baking 💕💕😊
DeleteHi, I have been baking this bread for the past 3 weeks as the bread is so good. I tried making more portions and freeze the dough for 24 hrs and even 48 hrs. The bread turned out to be good too. Thanks for sharing the recipe.
ReplyDeleteThank you Rhonda for sharing your baking experience with me 😊 Happy to know that the bread still turned out nice after 48 hours of freezing- something I haven't try yet 😬💕
ReplyDeleteThanks for sharing the recipe.. Hope i can try it soon.. ⚘⚘
ReplyDeleteHappy baking :)
DeleteIs the dough a bit wet?I did today and it turn out a bit wet.so I add on some flour when shaping...or maybe my measurement...
ReplyDeleteHi SL, slightly wetter dough will help to deliver a softer texture bread. You can reduce the liquid content slightly, e.g 5~10g lesser, to have a less sticky dough :)
DeleteI ate just now still soft.but next morning it will turn hard...my skill still far far away compare to you. ...😅😅😅😅
DeleteHi, how do you determine to bake on middle rack or the lowest rack? For your custard bun, you baked on the lowest rack.
ReplyDeleteHi Ken, usually I would bake sweet bread at the lowest rack to prevent the oven heat from over-tanning the TOP 😊
DeleteCan I use this recipe and add cheese on top?
ReplyDelete