Unlike the recipe for Korean milk bread that had 3 proves and used butter, this recipe has 2 proves and doesn't use any oil but instead uses cream. The problem I've found with recipes that don't have oil is that the dough is usually very sticky and hard to manipulate. I had to add quite a bit extra flour (2 tbsp) so that it would stop sticking to my mixer bowl. I don't know how this dough handles although it is much softer than the dough with bread.
From Woks of Life
Ingredients (makes 2 loaves)
160ml heavy cream (⅔ C), room temp
1 C milk (250ml), room temp
1 egg, room temp
75g sugar (⅓ C)
½ C cake flour (70g)
3½ C bread flour (500g)
1 tbsp instant yeast (7g)
1 egg whisked with 1 tsp water for egg wash
Syrup (if using, 2 tsp sugar + 2 tsp hot water)
Method
1. Using the Stir function (speed 1) on the KA, add in the following order: heavy cream, egg, sugar, , salt, cake flour. Stir. Add yeast. Stir. Alternate with bread flour and milk and stir. Add just enough milk for the mixture to come together without any dry spots.
2. At this point, the dough is very sticky. Turn up to speed 2 and eventually speed 4 until it reaches window pane stage, approx 15 minutes. Stop periodically to scrape down.
3. Ball it up, oil the bowl and put the dough into the oiled bowl. Cover with cling film and tea towel and set aside to prove for 45 mins to 1 hour until it doubles in size.
4. Meanwhile, oil the pans (I used the small Pullman and the large loaf tin, or use 9" round tin).
5. Punch down the dough and shape as you wish (i.e., either loaf or buns). Add whatever filling you wish (e.g., cinnamon sugar, sausage, etc)
6. Return to the pans and prove for 1 hour. It should have expanded by about 0.5 times. Brush with egg wash.
7. Position in the middle rack and bake at 175 deg C for 23 to 25 minutes until the top is golden brown.
8. Remove onto wire rack and brush with simple syrup if using.
9. Carve the bread only when completely cool. If possible, best if left overnight and carved the next day.
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