Hokkaido Milk Loaf - Straight-Dough Method 直接发酵法

 
I am started to get busy again recently, totally left me with no time to blog. I have not gotten the replacement yet, short-listed a few candidates but no one really fit into my requirements and my gal is leaving at end of this week :(.  I guess I will be even more busier from next week onwards until the replacement is on board and settle down, training a new staff needs time as well....

I always wanted to get a bread maker to ease the making of bread. However when I finally got hold of one, I just let it shelve aside for a few months before I finally used it lol. It is true that making loaf using bread maker is really a breeze, I just simply added all the ingredients into my bread maker, set it to the functions and let it run on its own. Except during the kneading, I have to scrape down the side of the pan from time to time. Of course when 1st time using the machine, I need to keep going to the machine and see see look look to ensure everything is ok lol.

When I decided to make some bread out from my bread maker, Joceline posted her Hokkaido Milk Loaf. Looked at all the ingredients that can be found in my pantry and is a straight forward method, I shall wait no more heeheehee...

Sinful but one of my favourite way of eating the bread, spread with thick layer of butter and sugar, I finished the other 1/2 slice of bread before photo shooting, cannot resist hahaha... YUM YUM!

Recipe adapted from Butter, Flour & Me.


Ingredients :
270g bread flour
30g cake flour
20g milk powder
150g cold milk
80g whipping cream
40g brown sugar
3g salt
5g instant yeast

Method :
1. Mix everything together and mix until a dough form and knead until smooth and elastic.
2. Pour some oil into a bowl and let it spread around the bowl. Put the dough in and put plastic wrap over top of the dough. Then let the dough complete the 1st round of proofing, about 1 hour or until double in size.
3. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions and roll them round. Cover with cling wrap, let rest for 10 mins at room temperature.
4. Roll out dough in longish oval and roll up like making swiss roll, can repeat the process for 1-2 times.
5. Place inside a greased loaf tin for 2nd proofing for 45  mins.
6. Pre-heat oven and bake at 180C for 35 mins or until turn brown.

7. Remove from the oven and transfer onto a wire rack. Let cool completely.


Method : (using Kenwood Bm250 Bread Maker)
1. Place the ingredients in sequence into the bread maker baking pan. I started with all the wet ingredients (cold milk, whipping cream) then dry ingredients (salt, brown sugar, milk powder, cake flour, bread flour then instant yeast)
2. Set to dough function : Menu 1, Light crust color, 500g loaf size
3. Remove the kneader once complete the kneading cycle (I think is about 1.3 hours, can't recall the exact timing. This is to prevent the hole in the loaf that cause by the kneader)
4. Once baking cycle completed, remove the bread from the baking tray and transfer onto a wire rack. Let cool completely.


Verdict?
The bread is soft even the next day, though the crust at the side of the loaf is a little bit hard probably till to the bread maker. I cannot detect much of milk taste but when I let my gals tried, one of them immediately asked me is it milk bread, said she can tasted the milk fragrant.