I know.. I know.. how come bread again ah?? Bread is a staple, cake's a treat. So, cake can take a backseat. Eheheh... This week alone, I baked 3 loaves of bread. I haven't had the time to blog this, Cream Cheese Bread. Got too excited and obsessed about the water roux bread. The original recipe was scouted by a fellow blogger KWF. Thanks for sharing yo~.
It is not as cheesy as what I would have loved it to be (yes, I heart cheese) but yields a really soft bread even without any bread improver. It should retain its softness for 3 days if it ever lasts that long. Mine was gone in less than 2 days, so I wouldn't know. It is THAT good and I only got to eat 2-1/2 slices of it. Pathetic. Hey, I baked it you know. Show me some respect mah.. Tsk.. -_- Anyway, do not take my word for it, try it. I made some slight adjustment as I do not use butter for my bread and I tried the Sponge Dough method for this bread.
Cream Cheese Bread
Ingredients (yield about 550g of dough)
180g Bread flour
1 ¼ tsp Instant Yeast
70g Bread Flour
1 tbsp Milk Powder
50g Cream Cheese
¼ tsp salt
15g Corn Oil
Some flour to dust
Some butter to grease tin
1) Mix all ingredients for Starter Dough in a mixing bowl, use dough hook, using low speed, beat to form a dough. Increase to medium speed, beat dough till it doesn't stick to the side of the bowl and appears to be smooth. Roll the dough into a ball, cover the bowl with cling wrap, leave aside to proof for 90 minutes.
2) After 90 minutes, transfer the Starter Dough to a bowl. In the mixing bowl, add all ingredients for Main dough, except salt and corn oil. Beat at medium speed, gradually add in Starter Dough in small batches to the Main dough until well corporated. Add in salt and corn oil slowly and beat to a smooth, elastic dough (Do the pinch test to check if it is ready).
3) Transfer the dough to a floured surface. Roll the dough into a ball and rest it for 10 minutes. Use a rolling pin, roll out the dough into a rectangle. Starting with the shorter end, roll up the dough swiss roll style. Place in the loaf tin to proof for 45 minutes or double in size.
4) Apply egg wash/milk and bake at 170 deg.C for 30 minutes.
Happy baking~ じゃね～
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