Monday, 2 December 2024

Savoury Milk Bread (1L Pan)


A soft and springy bread with rich milk flavour and tasted both sweet and savoury. To me, the slightly more savoury taste helped to enhance the milk flavour of the bread. My favourite white milk bread recipe for the time being.


Video of the bread πŸ“Ή



Yield: 1 small loaves
Pan size: 17.5x10x9 cm 1 L
Raw dough weight: 426g
1st proofing: overnight, about 14~16 hours
2nd proofing: 60~70 minutes
Baking temperature: Preheat oven to 190℃ for about 10 minutes.  Bake at 190℃ for 8 minutes, reduce the temperature to 180℃, and bake for about 10 minutes, turn off the oven and let the breads bake for another 2 minutes, or till the crust is golden brown.


Ingredients
160g bread flour
25g spelt flour
25g raw sugar
5g milk powder
2g instant dry yeast
Pinch of vanillin powder, optional

40g natural yeast/sourdough, 100% hydration*
20g yudane dough^

100g low-fat milk, cold 
10g whipping cream, cold
25g  cold water, to be added depending on dough condition

4g low sodium salt

10g unsalted butter, softened


* 40g natural yeast can be replaced by 20g of bread flour and 20g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 20g yudane dough is prepared by combining 10g of bread flour with 10g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down and refrigerate before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
 



Directions:

1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 60 minutes.



4. Flatten the dough to remove most of the trapped air.



Fold in the two wings into a long dough.


Flip over and rest for 15 minutes, Cover the dough while resting.

5. After the 15 minutes rest, roll flat the dough to remove the trapped air.

Flip over and roll flat again.

6. Roll up the dough, from the shorter end, into a Swiss-roll-like.


7. Transfer the dough to a loaf pan brushed with homemade non-stick spread, or butter.
Spray some water over the top, and proof the dough in a cold oven for about 60 to 70 minutes, or till the dough double in size.


60 ~ 70 minutes later πŸ‘‡

8. Start to preheat the oven to 190℃ for about 10 minutes. 
Dust the top of the bread dough with a thin layer of bread flour. You may create patterns by using parchment paper or a wire rack.





9. Bake at 190℃ for 8 minutes, reduce to 180℃ for 10 minutes, turn off the oven and let the bread bake for another 2 minutes, or till the top is golden brown.

10. Remove the bread from the hot pan soon after leaving the oven.

Cool over a wire rack.

Another pattern by using wire rack πŸ˜‰









Cut the bread after it has cooled down πŸ˜‹







Thursday, 28 November 2024

Cranberry Snowball Cookie


A melt-in-your-mouth delicious butter cookie that resemble a snowball in appearance. Made into bite size so you can just pop one into your mouth and let it crumble and melt in the warmth of your mouthπŸ˜‹


Although the top of the cookies appeared snowy white, the base crusts have been browned to bring out the caramelized aroma πŸ˜‹

Yield: 14 cookies
Dough weight: 142g

Ingredients

{A}
45g unsalted butter, softened
13g icing sugar
pinch of low-sodium salt

{B}
30g top/cake flour
40g potato starch
4g almond powder
2g milk powder, optional

{C}
10g dried cranberries, cut into bit size

20g icing sugar for coating the cookies after baking




Directions
1. Mix {B} in a small bowl. 


2. Cut dried cranberries into tiny bits before adding to {B} above. Set them aside.


3. Cream softened butter of {A} using a small hand whisk till light.

Mix in icing sugar and salt. 

4. Fold in {B} to {A} using a silicone spatula.



Mix the ingredients till they formed into a sticky dough.


5. Transfer the cookie dough to a sheet of cling wrap.

Wrap up the cookie dough, and shape into a flat dough of about 1 cm in height.

Refrigerate for about 20 minutes till the dough has harden but still pliable.

6. Remove the cool dough from the fridge, and divide it into 14 portions, about 10g each.


Shape into balls and place in a shallow tray lined with parchment paper.
Refrigerate the tray of cookie dough for about 10 minutes before baking. This is to keep the cookie dough in ball shape during baking.

7. Bake the cookie dough in a preheated oven at 170℃, middle rack, for about 13 minutes. Turn off the oven, and let the cookies continue to bake for about 5 minutes.
Try to keep the cookies in light colour and not to brown the  top crust of the cookies

8. Remove the tray of hot cookies from the oven and let them cool for about 3 minutes.

9. Coat the warm cookies with some icing sugar in a small cups.