Ingredients
Mother Dough Starter
1/4 tsp instant yeast
125g bread flour
125g water
(Combine all ingredients in a large container, cover and stand at room temperature overnight or for about 8-10hrs)
Group A
280g bread flour
80g cake flour
25g milk powder
60g sugar
8g salt
1 3/4 tsp instant yeast
Group B
1 egg
140g full cream milk
Group C
60g unsalted butter
Directions
- In a mixer with dough attachment, mix ingredients A and mother dough starter togther
- Add B and mix till dough is formed
- Add in C and let it knead till windowpane stage (VERY IMPORTANT) stage (about 15-20min on high speed... to half hour on low speed)
- Transfer to a lightly greased bowl, cover and let it double in size for about 1hour
- Transfer to a floured surface, deflate and divide into 12 balls (or 50/60g each)
- Cover in cling wrap and rest the dough for 15mins
- Shape each dough or with desired fillings and proof for another 45min or 1hr (till double in size)
- Brush with egg wash (egg+full cream milk) and bake at 180 degrees for 12-15min
- Transfer to cooling rack and store in an airtight container
Foodnote: Always wanted to make soft bakery-style bread. Found and tried this recipe. I think this recipe is a keeper. I saw lots of good reviews and success trying out this recipe so it is a must-try and I am not disappointed. The dough is so easy to handle and the taste is so divine.
I made 4 types of soft bread. Cheese roll, white choc melt, Delfi bloom, and plain bun. Just use whatever ingredients that I have on hand hehe. Looks like a go-to recipe from now on. Yeay! Going to make it into loaf next time.
I made 4 types of soft bread. Cheese roll, white choc melt, Delfi bloom, and plain bun. Just use whatever ingredients that I have on hand hehe. Looks like a go-to recipe from now on. Yeay! Going to make it into loaf next time.
