This is another recipe from 孟老师的100道面包. Thankfully, Happy Home Baking has translated and tested the recipe, making it really easy for me to try it without having to plough through the chinese dictionary. Like the title of her post, I felt that I was playing with the dough when plaiting it.
For this dough, I tried to knead it further after the breadmaker has completed kneading it as it was really sticky and obviously didn't pass the window-pane test. But after wrestling with it for close to 30 minutes, I realised that I was probably not doing it right and left the 3 balls of dough to proof separately. Fortunately, plaiting the dough was the easiest part of the whole process. However, the uncoloured piece of dough broke away after the second proof.
The only disappointment was that the dough did not rise up the top of the pullman pan. I felt happy with the result especially after slicing it up. The bread is soft, with a hint of ocha flavour. The chocolate flavour is not obvious, that is just as well as this give the macha flavour a chance to come through. It will be a recipe that I will attempt again. It made me happy when I saw the finished product.
Prior to baking this tri-coloured bread, I baked another ocha flavoured bread. I did not take a photo of the finished product as it was not good looking at all. On the whole, it tasted quite unique as macha always goes well with azuki. I will try it again in future and post the recipe then. This was how it looked like before baking. I thought it wasn't a good looking loaf, and I would probably break up the dough and bake as smaller buns in future.
For this dough, I tried to knead it further after the breadmaker has completed kneading it as it was really sticky and obviously didn't pass the window-pane test. But after wrestling with it for close to 30 minutes, I realised that I was probably not doing it right and left the 3 balls of dough to proof separately. Fortunately, plaiting the dough was the easiest part of the whole process. However, the uncoloured piece of dough broke away after the second proof.
The only disappointment was that the dough did not rise up the top of the pullman pan. I felt happy with the result especially after slicing it up. The bread is soft, with a hint of ocha flavour. The chocolate flavour is not obvious, that is just as well as this give the macha flavour a chance to come through. It will be a recipe that I will attempt again. It made me happy when I saw the finished product.
Prior to baking this tri-coloured bread, I baked another ocha flavoured bread. I did not take a photo of the finished product as it was not good looking at all. On the whole, it tasted quite unique as macha always goes well with azuki. I will try it again in future and post the recipe then. This was how it looked like before baking. I thought it wasn't a good looking loaf, and I would probably break up the dough and bake as smaller buns in future.
4 comments:
Nice nice! Looks rather soft to me. I haven't tried plaiting bread but I have this in mind if I do try. Maybe they were plait to tightly? Perhaps you want to plait them loosely so as to allow space for expansion? So many bakes, can finish? eheh.. wanna pass some over to me? :D
hi rei, plaiting was done quite loosely, I suspect it's the either the kneading or proofing lol (remember, sticky dough?)
of course of course, can pass some to you cos you made warabi mochi for me, how can I forget? I share bread with mom, sis in law and fren. left one loaf for helper.
I had the same problem with the plain dough...I guess I will add milk powder into the plain dough next time I make this again...coz those doughs with cocoa powder/matcha added were ok.
Hmm, good idea to add milk powder, guess that will give some flavour as well. Wonder when I'll be making this bread again, cos so many recipes to experiment with from that book...
Post a Comment