Wednesday, 29 February 2012
Do pardon me from bragging, but the loaf was very nicely baked, the crust colour was just right! From the picture above, I hope you could imagine how pillowy-soft and fluffy the bread loaf turn out.
Raisin Loaf (tang zhong method)
tang zhong (water-roux):
25g bread flour
285g bread flour
15g milk powder
54g caster sugar
5g instant yeast
30g egg, lightly beaten (about half an egg)
90g tang zhong (water-roux)*
30g unsalted butter
to make tang zhong:
* Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. (Take a look at the video clip here. ) The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.
to knead dough by bread machine:
* Place water, egg, tang zhong (use 90g), sugar, salt, bread flour, milk powder in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Leave the lid of the machine open (this is to prevent over heating). After about 10mins of kneading, add in the 30g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 20mins. Remove dough from the bread pan.
* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 2 equal portions. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
* On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the shorter end, roll it up swiss-roll style. Leave the doughs to rest for another 10
* Flatten each dough and roll it out again to form a long rectangle (around 30cm x 10cm). Flip the dough over and sprinkle the surface with raisins. Roll up swiss-roll style, roll up as tightly as possible. Pinch and seal the seams. Place the 2 doughs, seam side down, against each side of a well greased (with butter) pullman tin.
* Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 50~60mins, or until the dough rise up almost to the rim of the pan. Bake in preheated oven at 180degC for 30mins. (Note: If necessary, cover the top with foil to prevent over browning). Unmold immediately and leave to cool completely. Once cool, store in an airtight container.
Recipe source: adapted from 65度C汤种面包, 陈郁芬