This is really a super soft loaf bread. Actually, I baked this bread [2 loaves] before with a burnt top 'darker than the Roti Benggali' but the bread is really soft and moist. The reason for the burnt top was because of my oven setting. I accidentally turned it to top heat during the whole process of baking. Initially I thought it was because the bread rose very high and so near to the top heating element. Thinking it was a flopped recipe, I didn't bother to take any pictures [should have took some photos to show the burnt top] and dare not share the other loaf with my neighbour.
So I baked this bread again which turned out well without the burnt top but I added 1 tbsp wholemeal flour. This bread is better without the wholemeal flour [please omit it]. Next time, I'll just use white bread flour.
[makes 1 loaf]
270 gm bread flour [I added 1 tbsp wholemeal flour-optional]
90 gm tangzhong paste [water roux]
30 gm sugar [I used 1 tbsp]
1/2 tsp salt
1 egg [50-60 gm]
60 ml milk
1 1/2 tsp yeast
30 gm butter [I used 1 tbsp]
- Mix all ingredients [except butter] in a mixing bowl. Knead until soft.
- Add in butter and continue to knead until soft, smooth and elastic [window pane stage]. Dough is quite wet but still manageable with further kneading.
- Shape into a round ball and leave to proof until double in size.
- Punch down. Roll out dough into a swiss roll shape. Place in Pullman's tin to proof for 45 minutes or until double in size. You can proof it in an oven @ 40 degrees C for 45 minutes [it will rise beautifully to double in size or until 80% height of the tin].
- Bake in preheated oven at 170 degrees for 30 minutes.
- Remove bread immediately to cool on rack.
How To Prepare Tangzhong [Bread Starter/Water Roux] - Ratio of flour to water is 1:5]
[yields about 270 gm tangzhong paste, enough for making 3 loaves of the above bread]
50 gm bread flour
250 ml water
- Mix flour with water until well combined. Cooked to 65 degrees C on low heat, keep stirring into a smooth, thick paste.
- Store in container, cover with cling film. Cool and refrigerate until required.
- thaw to room temperature before use
- leftover can be kept for 2-3 days
- discard if greyish
I'm sharing this post with Bake Your Own Bread hosted by girlichef.