Recently, I discovered that by using cold ingredients to knead the dough in a breadmaker, the bread seems to be softer and more moist. Probably due to the cold ingredients, the proofing time has to be extended for both first and second proofing :)
Yield: 8 small buns in a 70x90x10cm
Raw dough weight: 517g
Whirlpool Breadmaker BM1000
150g cold fresh milk
20g condensed milk
40g fine sugar
1/4 tsp salt
25g beaten egg
30g cold unsalted butter
225g bread flour
25g rice/cake flour
3/4 tsp instant dry yeast
Some beaten egg
75g white cheddar cheese, shredded
1/2 tsp honey + 1/4 tsp hot water
1. Pour ingredient A into the bread pan.
2. Mix ingredient B before adding on top of ingredient A.
3. Dig a hole in the centre of the flour, and pour the instant dry yeast in.
4. Select "kneading" function and press start. The process will take about 1:30 hour to complete.
5. After the program ended, let the dough sits in the bread pan for about 15 to 20 miinutes.
As the ingredients were cold, the proofing process is slower. Therefore, needs the extra time for the dough to rise.
6. Invert the dough out of the bread pan and onto a floured work top.
Press down the dough to release the trapped air.
Wear a pair of disposable gloves to handle the sticky dough.
7. Divide the dough into 8 equal portions. Shape them into 8 oval shape and place inside a long cake mould lined with parchment paper.
8. Spray some water over the doughs and place in a closed oven to proof for about 1 hour, or till the dough almost reach the brim of the cake mould.
9. Preheat the oven to 170 degree Celsius.
10. Brush some beaten egg over the dough and sprinkle the shredded white cheddar over.
11. Baked in the oven at 170 degree Celsius for about 18 minutes at the lower rack, or till the bread turns golden.
12. Mix honey with hot water and brush over the cheese top while the bread is still hot.
Return the bread to the oven for 5 minutes and let the remnant heat dry up the glaze.
13. Unmould the bread to cool down on a wire rack before serving. Enjoy 😄