Sweet Bread (2016)

Ingredients
Group A
210g bread flour
46g plain sugar
2g bread improver (Bakerine)
4g dry yeast
13g milk powder

Group B
42g water
53g small ice cubes
42g whip cream
13g egg yolk (1 yolk)

Group C
4g salt
26g butter

Directions

• mix Group A at low speed for 1min
• add Group B at low speed for 2min
• add Group C at low speed for 1min and 15min (up to 20min) at medium speed until elastic, shiny and thin membrane is formed
• rounding rest for 10min floor time (first rest)
• scale and rounding
• rest another 10min for intermediate proofing (second rest)
• shape (do not round anymore) and rest for 45mins depend on surrounding temp
• bake for 12-15min (do not exceed 18min) @ 160-170°C

Foodnote

I practiced at home and I learnt that I can put the dough closer together to bake. It will rise upwards not spread out. Will definitely take note of this... I can put more bread in one tray woot woot. The bun with hae bee hiam is easy and very nice. Look how plump it is.

I think I prefer egg wash better as it gives more shine.