Finally after a long wait, I got my Pullman Bread pan from amazon. I made the Hokkaido Milky Loaf using the pan, and oh so wonderful it turned out. As you can see, the heat spread evenly and browned it nicely all around. I got a 13 inch long pan. Probably next time I have to get the 8 by 4 by 4 from ebay. This is a wonderful bread pan. The recipe for the Hokkaido loaf can be seen at Angie's recipe.
Hokkaido Milky Loaf
540 g bread flour
60 g cake flour
10 g dry active yeast—I actually used SAF Instant yeast
30 g milk powder
80 g sugar—granulated sugar
1 pc egg—large egg
250 g fresh milk—whole/2% milk
150 g whipping cream (heavy cream)
60 g cake flour
10 g dry active yeast—I actually used SAF Instant yeast
30 g milk powder
80 g sugar—granulated sugar
1 pc egg—large egg
250 g fresh milk—whole/2% milk
150 g whipping cream (heavy cream)
Method
- Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
- Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
- Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
- Roll each dough out and roll up and place in a 13×33x12 cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.
No comments:
Post a Comment