Friday, March 17, 2017

Butter Sugar Bread 砂糖牛油面包

Recently, this bread is very popular in a baking group.  Alot of people who had tried commented the bread is very soft and method used is straight dough step.  Unable to resist the temptation, I tried this recipe and it is so......GOOD!!!  Thank you Fawn Setoh for sharing this recipe.

250g bread flour
10g milk powder
45g caster sugar
4g instant dry yeast
4g salt
35g unsalted butter (cut into small cubes and slightly softened)
100ml fresh milk (plus minus 1tsp)
1 egg (I use 60g egg with shell)

Additional ingredients:
1 egg for egg wash
12 x butter cubes (2cm x 1cm x 1cm)
Sugar to sprinkle

1. Beat egg and milk together and set aside.
2. Mix all dry ingredients in a mixing bowl with hook attachment.
3. Slowly pour in the milk and egg mixture while the mixer is in motion. (I use KA speed 2 throughout)
4. When a rough dough is formed around the hook, add in the butter cube by cube.
5. Let the mixer do the work till the dough pass the window pane test, scrapping down the sides with a spatula from time to time. (took me about 30mins)
6. Smoothen out the dough into a nice round dough and leave it in the bowl covered for 15mins.
7. Portion dough into 12 equal portions (about 42g each). Shape each portion into a ball and line them in a greased 8 inch square pan. Cover and let proof for 1 hour.
8. Preheat over to 170'C.
9. Brush egg wash lightly on the top of the dough. Using a scissors, cut a small snip on each and insert butter through the snip and press down slightly and gently. Sprinkle the top generously with sugar and bake for about 18 to 20mins in the oven until golden. (I bake at 2nd lower rack.) Remove from oven allowing it to cool slightly.

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