After seeing the good result of my previous handkneaded soft milk bread with single proofing, I went on to follow Sharon's new recipe of a yoghurt bread. I used a real mango yoghurt, which gave me an equally soft and fine texture bread with occasional chunks of mango. As the mango yoghurt was only present in moderate portion, the scent of mango was faint.
A tasty bread to go with just butter and sprinkled sugar :)
Yield: one 20x10x13 cm loaf
Raw dough weight: 512g
Bread weight: 445g
All ingredients in room temperature
Using 55g omega-3 egg
70g fresh milk 牛奶
60 + 10g mango yoghurt*
1 tsp instant dry yeast 即发干酵母
15g milk powder 奶粉
250g bread flour 高筋面粉
1 egg 鸡蛋
40g raw sugar 黄砂糖
1/2 tsp salt 盐
30g unsalted butter 无盐奶油
* if you are including mango chunks in the weight, then add an extra 10g of yoghurt:
1. Pour yoghurt and fresh milk into a small bowl and keep warm in a rice cooker for 5 minutes. Let the content rest in the rice cooker for another 5 to 10 minutes.
2. Sprinkle instant dry yeast over the milk surface and cover with a lid. Let it stands for about 10 minutes to activate the yeast.
3. Mix bread flour with milk powder.
4. Pour all the ingredients except the butter into the flour mixture.
Flour mixture + salt
I prefer to mix the dry ingredients before adding the wet ingredients.
This is to allow the flour to absorb the liquid.
The dough after 30 minutes of resting.
6. Turn out the dough onto a flour work top and start kneading till the dough becomes smooth.
This takes about 5 minutes.
You may refer to "sweet milk bun" recipe for steps in hand kneading the dough:
7. Spread out the dough and add softened butter onto it. Knead the dough till reaching "window pane" stage.
This takes about 10 to 15 minutes.
The dough should be able to stretch to a long length when throw out.
8. Divide the dough into 3 equal portions, about 170g each. Roll the doughs into balls, cover with a lid, and rest for 10 minutes,
9. Flatten the dough and roll out into a flat oval dough.
10. Roll up the dough from the shorter side, cover with a lid. Repeat the process with the other 2 doughs.
11. After you have finished the 3rd dough, take the 1st dough and roll out into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin.
12. Flip the dough over so the smoother side will be facing out after rolling up.
Roll up the dough from the shorter end.
13. Place the doughs into a greased non-stick Pullman tin. The open end of the dough should be facing down.
14. Spray some water over the dough and place the doughs in a closed oven.
Let the dough proof in a warm oven for about 60 to 70 minutes, or till the dough height reaches almost 1 cm below the rim of the Pullman tin.
To facilitates the proofing, you may switch on the oven to its minimal temperature for about 1 minute.
15. After proofing, remove the dough from the oven. Preheat the oven to 170 degree Celsius. And brush a coat fresh milk over the dough.
16. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 40 to 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.
17. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.
You may want to apply a coat of butter over the top while the bread is still hot.
The bread remained soft till the third day. This video was taken on the second day :)
You may add diced dried mango to the bread dough before the final roll up at step 12.
Recipe adapted from Sharon's blog
with great appreciation :)